Apricot-Raspberry Curd Cake

Ingredients

FRUIT

6 pcs ripe apricots
a handful fresh or frozen raspberries

DOUGH

250 g plain flour
100 g powdered sugar
125 g SABI butter
1 pc egg
a pinch of salt
1 tsp baking powder

FILLING

500 g SABI curd cheese with curds
2 pcs eggs
100 g granulated sugar
1 tsp vanilla extract
2 tbsp SABI sour cream
2 tbsp vanilla pudding powder

Instructions

1. In a bowl, mix flour, sugar, salt, and baking powder. Add chopped cold butter, egg, and knead into a compact dough by hand. Wrap it in foil and let it rest in the fridge for at least 30 minutes.

2. In another bowl, mix SABI curd cheese with curds, eggs, sugar, vanilla, sour cream, and pudding powder. Stir to combine, but you can keep the curd cheese slightly textured.

3. Roll out the dough and place it into a greased form. Pour the filling onto the dough, arrange apricot halves and raspberries on top, and gently press them into the filling.

4. Bake in a preheated oven at 180 °C for about 40–45 minutes until the filling is set and the surface is browned.

5. Let cool, optionally dust with powdered sugar, and serve preferably slightly chilled.