Cake with apricots and cottage cheese

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Ingredients

• 160 g of flour;
• 120 g of butter;
• ¼ teaspoon of salt;
• 2-3 tablespoons of water;
• 500 g of cottage cheese;
• pinch of vanillin;
• ½ teaspoon of grated lemon peel;
• 100-120 g of sugar;
• 5 tablespoons of sour cream or fatty cream;
• 2 eggs;
• 3 tablespoons cornstarch;
• 7-8 apricots.
  
  

Preparation

Mix the flour, frozen and sliced ​​butter and salt to a crumbly consistency. Add the water, knead the dough and form a cake from it. Wrap it with food film and put it in the refrigerator for half an hour.

Beat with a mixer cottage cheese, vanillin, zest, sugar, sour cream or cream, eggs and starch to a homogeneous consistency.

Cover the parchment with a diameter of 26 cm. Distribute the cooled dough along the bottom and sides of the dough and make a few forkings with a fork. Bake for 7-8 minutes at 200 ° C.

Place the curd mixture on the base and smooth it. Cut the apricots in half, remove the bones and put the fruit on the curd with a cut down, slightly pressing. Bake cake for 40-45 minutes at 170 ° C.

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