Instructions:

1. Mix the flour with the baking powder, then rub in the butter or margarine until it resembles crumbs. Add the sugars, egg yolks, and sour cream, knead it quickly into a dough, and refrigerate for half an hour.

2. Beat the egg whites until stiff peaks form for the meringue.

3. Crush the cottage cheese and mix in the powdered sugar, washed raisins, egg yolks, lemon zest, semolina, and finally, the stiff egg whites.

4. Preheat the oven to 180°C (350°F).

5. Roll out the dough and place it in a 20x35 cm baking tray. Prick the dough with a fork and pre-bake it in the preheated oven at 180°C for 5-6 minutes.

6. Remove the dough from the oven, spread a layer of apricot jam on top, then add the cottage cheese filling. Return it to the oven to bake. When the edges start to turn golden brown, it’s ready, which should take about 10 minutes.

7. Meanwhile, beat the egg whites with granulated sugar using a mixer until the sugar dissolves and the meringue becomes thick. Spread the meringue evenly over the cheese filling, using a fork to create wave patterns for decoration.

8. Return the cake to the oven, reduce the temperature to 150°C (300°F), and dry the meringue on top until it becomes light brown.

9. The cake is best when the meringue is crispy on the outside and creamy on the inside.