Cheese, poppy seed and apricot cake in a jar

Ingredients for 1 servings:

• 1 pinch of lemon peel, untreated, grated
• 500 g layered cheese
• 3 eggs, separated
• 150 ml cream
• 1 packet of vanilla pudding powder
• 100 g sugar
• 2 tsp baking powder
• 2 medium-sized apricots, chopped
• 3 tbsp poppy seeds, ground
• 1 tbsp vanilla sugar, homemade
• 1 pinch(s) cinnamon powder
• 2 tbsp milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for 12 glasses of 230 ml each

For 12 230 ml glasses, combine the poppy seeds, milk, cinnamon, and 1 tablespoon of vanilla sugar. Dust the finely chopped apricots with a little pudding powder. Whisk the cream and egg whites separately until stiff peaks form. Combine the cheesecake, sugar, egg yolks, the remaining pudding powder, lemon zest, and baking powder until creamy. Carefully fold in the whipped cream and beaten egg whites with a whisk. Grease the glasses with non-stick cooking spray and fill each glass with 2 tablespoons of batter. Distribute the apricot pieces on top, then add another tablespoon of batter. Sprinkle the poppy seed mixture on top and finish with 1 tablespoon of batter. Bake at 180°C (fan oven) for 30-35 minutes, until the cakes are a nice color. Seal the glasses immediately and let cool.