Cream Cheese Bake with Apricots

1. 1 Margarine 10 g
2. 2 Sugar 12 g
3. 3 Vanilla sugar 4 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Lemon≈ $4.70 per kg 15 g
6. 6 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 100 g
7. 7 Semolinapack 700 g ≈ $2.20 12 g
8. 8 Apricots≈ $7.00 per kg 85 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Wash apricots⁸, pit them, and halve them. Zest the lemon⁵ with a grater.

2. Cream softened margarine with sugar and vanilla sugar, then mix in the egg yolk.

3. Combine cottage⁶ cheese with flour and lemon⁵ zest, then fold into the yolk mixture and let sit for 10 minutes.

4. Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold into the cheese mixture.

5. Grease a baking dish with margarine, spread half the batter inside, arrange apricot⁸ halves on top, then cover with the remaining batter.

6. Bake for 40–45 minutes at 350°F (180°C) until golden brown. Cool for 10 minutes, then slice.

In short

• In the planner this dish is cooked for two days: reheat on day two.