- 750 g (pressed )cottage cheese
- 5 eggs
- 10 g sugar
- 180 g semolina
- zest of a lemon
- the inside part of 1 vanilla pod (scraped out)
- 1 spoonful of breadcrumbs
- 2 pinches of salt
- toasted breadcrumbs
- 450 g sour cream
- 4 packets of whipped cream stabiliser
- canned apricot
Thoroughly mix the cottage cheese, the semolina, 5 egg yolks, the lemon zest, the inside part of a vanilla pod and leave this mixture in the fridge for two hours.
If time is over, whip the egg whites with the salt and sugar to form a cream (not very stiff) and mix it with the cottage cheese base. If it feels too soft, add a spoonful of breadcrumbs.
Sprinkle Zila Cube Cakeform with a form separator spray and bread it with toasted breadcrumbs. Put the mixed cottage cheese base in the form, mind the proper density!
Steam it for 12 minutes at 100 Celsius in a steamer.
Sprinkle the bottom with toasted breadcrumbs. Turn it upside down and cut off the silicon form. Slice it while hot and turn the small cubes in toasted breadcrumbs. Fill in the ‘holes’ with sliced apricot.
With a whisk, mix the whipped cream stabiliser in the sour cream and put the mixture aside for a few minutes. This way, the consistency of the sour cream will be suitable to be pushed out on top of the cottage cheese cubes from a star tube sack.
Decorate it with fresh fruits and icing.