Filling:
16 oz (2 cups) small curd cottage cheese
2 egg yolks
1 Tbls. sugar
1 tsp. vanilla
8 oz cream cheese-softned
Batter:
1-1/2 cups sour cream
1/2 cup orange juice
6 eggs
1/4 cup butter or margarine-softned
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
Grease 13x9 inch pan. In a small bowl, beat all filling ingredients until well blended; set aside.
In a blender place 1- 1/2 cups sour cream, orange juice, eggs, butter, flour, sugar, baking powder and cinnamon. Cover and blend until smooth, scraping sides often. Pour half of batter into prepared pan. Drop filling by tsp. over batter; spread evenly (filling will mix slightly with batter) Pour remaining batter over filling. Cover and refridgerate for at least 2 hours or overnight. Bake at 350 degrees uncovered for 50-60 min until puffed and light golden brown. May serve with additional sour cream and apricot preserves.
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