To prepare the curd layer, add good quality cottage cheese, dried apricots, egg yolk (or small egg), and vanilla sugar with a blender until smooth and creamy (if you do not use dried apricots, add additional cottage cheese and sugar to taste!).
Add fine-ground semolina and mix.
Fill a pastry bag or tight bag by cutting off the edge.
Separate the whites from the yolks and beat to soft peaks with 1/3 of the sugar.
Beat the yolks with the remaining sugar until white, add sour cream, warm melted butter, vanilla sugar, mix with a mixer until smooth.
Combine the flour with the yolk mixture and 1/3 of the whites, then carefully add the remaining whipped whites by folding from top to bottom.
Form for baking 23x24 cm cover with paper, pour the dough, flatten, put the curd layer and apricot halves. At the request of the apricots you can grease with butter and sprinkle with sugar. Bake in a preheated oven to 180 C until ready (test for a dry ray).