For the pot pie, mix egg with vanilla sugar and salt. Quickly knead with flour, butter and powdered sugar to form a shortcrust pastry. Leave to rest in a cool place. Line the bottom of the tart pan with baking paper and prepare a paper strip to line the edge. Roll out shortcrust pastry 2-3 mm thick, cut out to the size of the mold and place bottom in the mold. Prick several times with a fork and bake in a preheated oven at 180 °C for 7-10 minutes until light brown, insert the prepared paper strip around the edge. For the mixture of the pot pie, beat egg whites with granulated sugar until semi-stiff. Mix half of the milk with sour cream, curd cheese, butter, vanilla sugar, lemon zest as well as salt and bring to a boil. Mix remaining milk with egg yolks and flour and add to boiling mixture. Cook well, stirring constantly, then let cool slightly. Mix a quarter of the snow with the curd mixture and lemon juice, then gently mix the whole with the remaining snow. Pour into the pan, smooth out and bake at 180°C for about 30 minutes. Then reduce to 120°C and let the pot pie sit for another 15-20 minutes. Remove and allow to cool briefly. Heat the apricot jam and cover the cake with it.
Preparation Tip:
If the mixture is baked too long, it will curdle too much and will no longer be nice and fluffy. A container with a little water in the oven prevents the edge of the pot pie from drying out and makes the pie juicier.
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