Butter, 200 g of cottage cheese and flour, grind into crumbs.
Add the yolk of one egg, sour cream, baking powder and knead into a soft dough.
Wrap the dough in plastic and let it rest.
Cut canned apricots into half rings.
Spread the dough with your hands along the bottom of a detachable form (diameter 25 cm), forming sides.
Grate half of the chocolate bar and spread evenly over the dough. Put the dough into the refrigerator.
Beat the yolks (2 pcs.) With the remaining cottage cheese and sugar, add vanilla to taste.
Whisk the whites (3 pcs.) Into a strong foam and gently mix with the curd mass.
Grate the other half of the chocolate and gently mix into the protein-curd filling.
Remove the form with the dough from the refrigerator, spread the apricots along the bottom.
Pour the filling on top. Bake at 180 degrees C for about 50 minutes.
Allow the cake to cool slightly in the tin and serve.