Chicken egg with the sugar, whisk for several minutes. Pour the sifted flour, mix gently.

2 tins, greased and floured, evenly spread the dough (I used a ceramic portion, a volume of 120 ml, D 9 cm). Bake in a preheated 160 degree oven for 15 minutes. Ready biscuit cool on a wire rack, cut lengthwise. Succeed four foundations for cupcake.

Molds covered with cling film or a thick file. To put on the bottom biscuit. Apricot jam (20 g) diluted with boiling water (20 ml). Each cake impregnated apricot syrup.

Gelatin cover with water and leave for 15 minutes. Swollen gelatin to heat up in the microwave for 30 seconds to dissolve. For the second layer: cream powdered sugar, vanilla and cottage cheese whipped to a smooth creamy mass. Pour half of the gelatin mass and mix well. On each cake evenly spread the cottage cheese cream. Remove the ramekins in the fridge for 30 minutes.

Pumpkin puree: a small piece of pumpkin, clearing of the core, but leaving the rind, wrap in foil and bake in the oven for 20 minutes. The cooled pumpkin peel and using a blender to turn into a puree. For third layer: mix pumpkin puree, apricot jam (80 g) and the remaining half of the gelatin mass. Remove from refrigerator molds and pour over cottage cheese mixture with pumpkin and apricot jelly.

Put into the refrigerator until fully cured. For about 2 hours. Remove the finished cakes from the molds.

I additionally sprinkled with crumbs of white chocolate.