- Butter (margarine) - 275 Grams
- Sugar - 300 Grams
- Lemon Citrus - 1 Piece
- Egg - 5 pieces
- Flour - 150 Grams
- Baking Powder - 1 teaspoon
- Ground almonds - 75 Grams
- Low-fat cottage cheese - 500 Grams
- Canned Apricots - 425 Grams
- Lemon juice - 1 piece
- A bag of vanilla or almond pudding - 1 Piece
- Almonds - 2 Art. spoons (flakes)
- Sugar form - 2-3 Art. spoons
For the dough, butter (75 grams) of room temperature should be beaten with sugar until airborne, then add the egg and the zest. Shake again. Mix flour and baking powder and sift over the previously prepared mixture, add ground almonds. Then mix everything and put the dough into the refrigerator. Form the baking grease, and the edges sprinkled with flakes of almonds. 2/3 of the test put in the form. For the filling, you need protein from the yolks, beat the butter with sugar and yolks, then add the cottage cheese, lemon juice, pudding powder and rum. Protein whisk separately, and then mix with the curd. Put the filling on the dough. Top with apricots, and chop the remaining dough and sprinkle the cake on top. Bake and specify powder.
Servings: 8