Lemon-Sponge Cake with Cottage Cheese Cream and Dried Apricots

Delicate lemon-soaked biscuit goes well with curd cream. My sponge cake is made without flour (with starch). But, of course, you can use the classic biscuit recipe.

Ingredients

For a biscuit:

Eggs – 5 pcs.
Sugar – 1 glass
Starch – 10 tbsp
Lemon (zest) – 1 pc.
Baking powder – 1 teaspoon

For impregnation:

Lemon (juice) – 1 pc.
Sugar – 0.5-1 glass
Water – 0Yu5-0.75 glasses

For the cream:

Oil – 300 g
Sugar – 300 g
Cottage cheese – 600 g
Vanilla sugar – 20 g
Dried apricots – 100 g

Directions

Prepare lemon biscuit. I used the recipe for “Biscuit on Starch” (see the link in the products).
Squeeze lemon juice.
Add sugar. Mix.
Add enough water to make a glass of impregnation.
Prepare the cream. To do this, chop the butter, mix it with sugar.
Beat butter and sugar.
Rub the cottage cheese through a sieve and add it to the cream, continuing to beat.
Pour boiling water over dried apricots for 30 minutes. And then chop finely.
Cut the sponge cake, place it on a dish and soak it gently with lemon syrup.
Put the curd cream on the bottom cake in a layer of 1-1.5 cm
Put pieces of dried apricots on the cream, pressing them into the cream. In general, you can immediately mix dried apricots with cream, but I decided that it would be more even. Lightly grease the second cake with cream and lay it down with the greased side down.
Put the curd cream on the top cake layer in a layer of 0.5-1 cm. Cover the sides of the cake with the same layer of cream.
Decorate the cake as desired. I evenly covered the cake with stars from the same curd cream. Put it in the refrigerator for 2 hours to freeze the cream.

Enjoy your meal!

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