Cottage Cheese Easter Kulich with Dried Fruit

Take all dough ingredients out of the refrigerator in advance so they reach room temperature.

Dice the dried apricots, place them in a small saucepan along with the raisins, cover with water, and add the sugar. Bring to a gentle simmer, cook over low heat for 20-30 minutes until the liquid has evaporated, and let cool completely.

Beat the cream cheese, softened butter, sugar, salt, and vanilla extract with a mixer until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Add the flour and baking powder in two batches (beat with the mixer after the first addition, then switch to folding with a spatula).

Add the apricots and raisins along with any remaining syrup, and gently fold them into the batter with a spatula.

Preheat the oven to 170°C (340°F).

Grease the baking mold and fill it 2/3 full with the batter.

Bake for 50 minutes, covering the top with parchment paper if necessary, and test for doneness with a skewer.