Chocolate curd cake with apricots

By sphere

Delicious pie! Wet dough, juicy apricots, tender jelly.
I highly recommend trying it! Instead of apricots, you can use any berries or fruits, jelly can be made from any juice, syrup.
We need 500 ml of syrup, 350 g of apricots.
I immediately poured all the jelly onto the cake, the jelly was not absorbed. But, if you want to be on the safe side, you can first pour the apricots with a thin layer of jelly, refrigerate until solidified, then pour out the remaining jelly.
From the specified amount of ingredients, 10-12 servings are obtained.

  • 2 eggs
  • 150 g butter
  • 150 g sugar
  • 2 tsp vanilla sugar
  • 300 g cottage cheese (5-9%)
  • 30 g cocoa powder
  • 2 tsp baking powder
  • 130-150 g flour


  • 800 g apricots in syrup
  • 10 g gelatin


Cooking the dough.
Grind butter with sugar and vanilla sugar.

Add eggs.


Add cocoa.


Add cottage cheese.


Add baking powder and flour.

Cover the mold (I used a 20 × 30 cm mold) with baking paper.
Put out the dough.

Put in an oven preheated to 180 degrees.
Bake for 35-40 minutes.
Cool down.

Cooking jelly.
If the syrup is not sweet, add sugar to taste.

Dice the apricots.

Soak gelatin in 100 ml of water.
Leave for the time indicated on the package.

Bring gelatin to a boil, but do not boil.

Mix syrup and gelatin.
Cool to room temperature.

Put apricots on the cake.

Pour jelly.
Put in the refrigerator until the jelly hardens (for 5-6 hours).

Enjoy your meal!