Cottage cheese and apricot loaf cake

Name: Cottage cheese and apricot loaf cake
Ingredients: 10 g butter; 1 tablespoon flour for the pan; 3 eggs; 1/4 teaspoon salt; 200 g sugar; 2 packets vanilla sugar; 300 g cottage cheese; 50 ml milk; 2 packets baking powder; 1 lemon; 210 g flour; 500 g apricots

Dessert - Cottage cheese and apricot loaf cake by Dida C. - Recipia

Cottage cheese and apricot loaf cake has a tender crumb, with fruit halves arranged on top and gently pressed into the batter. The cottage cheese keeps it soft, while the apricots stay visible in each slice; this version was inspired by Rocsi and adapted by motan. I use well-drained cottage cheese with a grainy texture. Preparation: 20 minutes. Baking: 30-40 minutes. Rest: 15 minutes. Total time: 65-75 minutes. Serves: 8. Approximately 300 kcal and 11 g protein per serving.

Ingredients

10 g butter
1 tablespoon flour for the pan
3 eggs
1/4 teaspoon salt
200 g sugar
2 packets vanilla sugar
300 g cottage cheese
50 ml milk
2 packets baking powder
1 lemon
210 g flour
500 g apricots

Preparation

1. Heat the oven to 180°C. Grease a loaf pan with 10 g butter and dust it with 1 tablespoon flour. 2. Beat the eggs with the salt, sugar, and vanilla sugar. Crumble the cottage cheese and mix it into the eggs. 3. Add the milk, baking powder, and grated lemon zest. Gradually mix in the 210 g flour until you have a smooth batter. 4. Wash the apricots, break them into halves, and remove the stones. Pour the batter into the pan, arrange the halves on top, and press them gently into the batter. 5. Bake the loaf cake for 30-40 minutes, until golden and a toothpick inserted in the center comes out clean. 6. Leave it to cool for 15 minutes, then remove it from the pan. Cut it once it is cool.

Notes

Keep it covered in the fridge for up to 3 days; the crumb is firmer when cold, so take it out a little before serving. A slice goes well with black tea. Choose ripe but firm apricots; if they are very soft and juicy, the center may stay moist. For this amount, a loaf pan about 25 × 11 cm keeps the batter at a suitable height. I put it in the oven ahead of time so it has a chance to cool before I cut it. Peaches or plums can replace the apricots in the same amount; this version was inspired by Rocsi and adapted by motan. Contains gluten, dairy, and eggs.