The most delicate sponge cake with a layer of curd cream and juicy fragrant peaches is simply impossible to refuse. The recipe for making a cottage cheese cake with peaches is for all lovers of tasty things!
Summary
| Cook Time | 4 hour |
| Total Time | 4 hour |
| Course | Dessert |
| Servings (Default: 8) |
Ingredients
Ingredients- Butter – 125 Grams
- Sugar – 300 grams (125 g in the dough, the rest in cream)
- Flour – 150 Grams
- Eggs – 5 Pieces (2 per dough, 3 yolks per cream)
- Baking Dough – 1 Teaspoon
- Gelatin – 1 Art. the spoon
- Curd – 400 Grams
- Fat cream – 1 Glass
- Vanillin – 1 Pinch
- Lemon – 0.5 Pieces
- Canned peaches – 500 Grams
Print Recipe
Pin Recipe Instructions
- Dissolve gelatin in water.
- Put butter, 125 g sugar in a bowl, sift flour and baking powder, add eggs and knead the dough.
- Put the dough in a mold and bake for 25 minutes in an oven preheated to 180C. Cool the finished biscuit and cut it lengthwise into 2 parts.
- Separate the yolks of 3 eggs and beat them with sugar, vanilla and the juice of half a lemon.
- Heat the gelatin slightly.
- Add cottage cheese, cream and gelatin into the egg-sugar mixture, knead the cream.
- Layer the cakes with curd cream and canned peach slices. Cover the top with cream, decorate with peaches and put in the refrigerator for several hours to harden.
Bon appetit!
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