Curd Cheese Soufflé with Apricots

Mix the vanilla sugar with the powdered sugar, butter, lemon zest and egg yolks until light and fluffy, add the curd cheese, salt, baking powder and wheat semolina.

Whip the egg whites until very stiff and fold into the curd mixture.

Grease a baking dish with butter and sprinkle with semolina.

Pour in half of the curd mixture. Then cover with two thirds of the drained apricots. Spread the remaining curd over the fruit and finish with the remaining apricot halves.

Spread almond flakes and butter in small flakes evenly over the top layer.

Bake in the preheated oven at 200 °C on the lowest rack for half an hour.

Remove the finished curd cheese soufflé from the oven and dust with powdered sugar.

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