Fresh cheese and apricot cake

Name: Fresh cheese and apricot cake
Ingredients: 900 g farmer's cheese; 100 g yogurt; 100 g sugar; 3 eggs; 2 tablespoons semolina; 1 lemon (grated zest); 1 teaspoon ground cinnamon; 2 tablespoons cocoa; 1 tablespoon semolina; 400 g pitted apricots

Dessert - Fresh cheese and apricot cake by Simona F. - Recipia

Fresh cheese and apricot cake is served cold, with the fruit halves on show. The farmer's cheese, yogurt and eggs keep the middle dense and soft, while the apricots end up on top after you turn it out; I prefer smooth farmer's cheese, so there are no white flecks in the mixture. Prep: 20 minutes. Cook: 60 minutes. Rest: 120 minutes. Total time: 200 minutes. Servings: 8. About 260 kcal and 16 g protein per serving.

Ingredients

900 g farmer's cheese
100 g yogurt
100 g sugar
3 eggs
2 tablespoons semolina
1 lemon (grated zest)
1 teaspoon ground cinnamon
2 tablespoons cocoa
1 tablespoon semolina
400 g pitted apricots

Preparation

1. Preheat the oven to 180°C. 2. Beat the farmer's cheese well with a mixer or mash it with a fork. 3. Add the yogurt, sugar, eggs, 2 tablespoons semolina, grated lemon zest, cinnamon and cocoa. Mix until smooth. 4. Line a 24 cm round cake pan with baking paper. Sprinkle in the tablespoon of semolina for the pan, then arrange the apricot halves side by side, cut side down. 5. Pour the mixture over the apricots and smooth the top. Bake for 60 minutes at 180°C, until the center is set. 6. Leave the cake to cool completely, about 2 hours, then turn it out so the apricots are on top. Serve cold.

Notes

Ripe but still firm apricots hold their shape better; if they're very soft, carefully cut them in half. Instead of the 2 tablespoons cocoa, you can use 100 g melted chocolate or 2 tablespoons carob powder. If you cut it too soon, the slices will break, so wait until it's completely cold. It keeps in the fridge for up to 3 days and goes well with black tea; the 24 cm round pan gives it the right thickness. Contains dairy, eggs and gluten.