Ricotta-Apricot Cake

Ingredients

• 5 eggs
• 300 g sugar
• 1 packet vanilla sugar
• 1 kg ricotta
• 250 g kefir
• 2 tsp grated lemon zest
• 50 g semolina
• 1 packet baking powder
• 1 packet vanilla pudding powder
• 100 g Dried Apricots
• powdered sugar (for dusting)

Instructions

1. 1.

   Separate the eggs. Beat the yolks with sugar and vanilla sugar until fluffy. Stir in ricotta, kefir, and lemon zest. Mix semolina with baking powder and vanilla pudding powder into the batter. Dice the apricots finely and fold them into the ricotta mixture.

2. 2.

   Beat the egg whites stiffly and fold them into the batter.

3. 3.

   Bake the cake in a preheated oven at 180°C (mid rack) for about 50 minutes.

4. 4.

   Dust the cooled cake with powdered sugar.