Soft Fruit Cream Cheese Cake
ready in 2 h. 10 min.
To make the base, mix together the flour, sugar and a pinch of salt and pile it onto the work surface. Create a well in the middle and place the butter around the well. Crack the egg into the well and quickly knead together to form a smooth pastry. Shape into a ball, wrap in cling film and chill for 30 minutes.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a cake tin with butter.
Soften the apricots in apple juice.
Mix together the egg yolks, cheese, sugar, cornflour, vanilla seeds and lemon juice. Beat the egg whites with a pinch of salt until stiff and fold into the egg white mixture. Drain the apricots, slice them and stir them into the topping mixture.
Roll out the pastry on a floured work surface so that it is slightly larger than the cake tin. Place the pastry into the tin creating an edge all the way round. Spread the mixture onto the base and bake for 45-60 min until golden brown. Cover with greased baking paper if the cake browns too quickly.
Remove the cake from the oven, leave to cool, remove from the tin, dust with icing sugar and serve in slices.