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Gerbaud pastry with cream of curds

Ingredients:

Ingredients for four portions:
200 g plain flour, 100 g icing sugar, 50 g butter, half a coffee spoon of bicarbonate of soda, and 1 dessert spoon of soured cream.

Cooking instructions:

Make a short pastry. Darken two-thirds of the pastry by adding 5 g of cocoa powder. While the pastry is resting, make the cream of curds. Crumble 250 g of milk curds. Beat up 2 yolks of egg with 50 g butter and 100 g of granulated sugar, flavouring it with lemon rind. Add the curds and the beaten whites of 2 eggs and soften with a dessert spoon of soured cream. Butter a baking tray. Spread the lighter-coloured pastry. Spread on it runny apricot jam. Next spread a layer of half the darker pastry and followed by a layer of cream of curds. Cover the whole with the remaining darker pastry. Bake until done at 1500 C. When cool, ice with a chocolate glaze.