INGREDIENTS:

• 230 g of flour;
• 130-150 g of sugar;
• 2 eggs;
• 15 grams of baking powder;
• 250 g of ricotta or thick ryazhanka;
• 100 g of butter;
• 8-10 apricots;
• 2 pinches of salt.

METHOD OF COOKING:

1. Combine sifted flour with salt and baking powder.

2. Mash the soft butter and sugar with a fork, then add the eggs and beat gently with a whisk.

3. Add the ricotta, possibly cream, and stir the mixture again until it becomes fluffy and creamy.

4. Add the flour mixture in several stages. The final dough should be soft and pleasant.

5. Line the bottom of the mold (28*19 cm) with baking paper, transfer the dough and spread it evenly with a spoon.

6. Place the apricot halves (pitted) cut down, slightly deepening them into the dough.

7. Bake the cake in an oven heated to 180°C for 35 minutes, then leave it in the turned off oven for another 10 minutes.

8. Sprinkle the cake with powdered sugar and it is ready to serve.

The dough is soft and has a loose consistency. And the taste is incredible!

We wish you a pleasant appetite in the circle of your loved ones!