Apricot and cottage cheese cake

Ingredients

• 5 eggs
• 18 tablespoons granulated sugar
• 1 packet vanilla sugar (8 g)
• 1/4 teaspoon fine salt
• 18 tablespoons sunflower oil
• 18 tablespoons milk with 1.8% fat
• 350 g white wheat flour
• 1 packet baking powder (10 g)
• 1 tablespoon lemon zest

For the cheese filling

• 200 g cottage cheese
• 1 tablespoon brown sugar
• 1 egg
• 1 teaspoon lemon zest

For the top

• 6 apricots (about 300 g)
• 1 tablespoon powdered vanilla sugar

Preparation

1. Preheat the oven to 180°C and line a pan of about 25 × 35 cm with parchment paper. 2. Beat 5 eggs with 18 tablespoons of granulated sugar, the vanilla sugar and 1/4 teaspoon of salt until the mixture lightens in color. Gradually mix in 18 tablespoons of oil and 18 tablespoons of milk, alternating between them. 3. Sift the flour with the baking powder, then fold them into the batter along with 1 tablespoon of lemon zest. The batter should be thick, like loaf cake batter. Pour it into the pan. 4. Mix the cottage cheese with the brown sugar, 1 egg and 1 teaspoon of lemon zest until the filling comes together. Spoon mounds of cheese onto the batter, alternating them with apricot halves. 5. Bake for 30 minutes at 180°C, until lightly golden and a toothpick inserted into the batter comes out clean. Leave it to cool in the pan for 30 minutes, then dust with powdered vanilla sugar.