To make yeast dough, stir a pinch of sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and egg into yeast mixture.
Pour into flour mixture, combining to make a dough.
Knead dough 5 minutes on a lightly floured surface.
Cover and let rise in a warm place 30 minutes.
To make topping, wash, halve and pit fresh apricots or drain canned apricots.
Press cottage cheese through a strainer into a medium bowl.
Mix in eggs, cornstarch, lemon peel and juice and sugar.
Grease a 13x9-inch (33x23-cm) cake pan.
Preheat oven to 425°F (220°C).
On a floured surface, roll out risen dough to fit bottom of pan.
Place dough in greased pan.
Spread cheese mixture over dough and arrange prepared apricots cut-side down on top.
Sprinkle with almonds.
Bake 25 to 30 minutes.
Cool slightly then slice and remove from pan.