Cheese and apricot cake

Ingredients for 1 servings:

• 1 lemon(s), untreated
• 1 can apricot(s) (425 ml, drained weight 250 g)
• 4 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 500 g quark (low-fat quark)
• 1 pack of pudding powder
• 1 tbsp flour
• Fat and semolina for the mold
• 1 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the lemon thoroughly and dry it. Finely grate the zest and squeeze out the juice. Drain the apricots well. Beat the eggs, sugar, vanilla sugar, and salt until creamy. Add the quark, lemon zest, 3 tablespoons of lemon juice, and custard powder and stir in. Pour half of the quark mixture into a well-greased springform pan (24cm diameter) dusted with semolina. Mix the apricots with the flour and spread evenly over the quark, then add the remaining quark mixture and smooth it down. Bake in the oven (electric oven 175°C / gas mark 2 / fan not suitable) for 1 hour. Remove the cake from the oven, loosen the edge of the springform pan with a knife, and let it cool on a wire rack. Dust with icing sugar and serve.