Cheese Apricot Slices

A great cake recipe for any occasion:

(*) For a standard sheet pan, yields twenty to twenty-five cuts.

Refrigerate the shortbread wrapped in plastic wrap for 120 minutes.

For the topping, stir the layered cheese with the sugar, lemon zest, vanilla sugar and salt. Mix the eggs and whipped cream with the cornstarch and stir into the curd cream together with the almond slivers.

Cut the pitted apricot halves whole or into wedges.

Preheat the oven to 200 °C.

Briefly knead the shortcrust pastry repeatedly, roll it out on a lightly floured surface a little larger than the baking tray and spread it out on the greased baking tray. Prick the dough a few times with a fork. Spread the curd mixture evenly over it, then top with the apricots.

Bake the cheese and apricot cake in the oven on the lowest shelf for about fifty minutes.

Heat the apricot jam in a small saucepan and spread through a sieve. Spread it on the cake while it is still warm and then cut it into rectangles.

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