Applying for a light fruit cake. In addition to the fact that this cake is fruit, it is also curd. And just incredibly tasty with all the simplicity of the ingredients.
I highly recommend you bake it right now – while the season is in for the lovely peaches, which give the dessert an incredible flavor. You can make this cake with canned peaches out of season, although that will be a completely different story.
Ingredients per 21 cm mold
- eggs 4 pcs.
- sugar 180 grams
- flour 160 grams
- gelatin 10 grams
- water 60 ml.
- cottage cheese 9-12% 400 grams
- yolks 2 pcs.
- sugar 40 grams
- corn starch 15 grams
- milk 175 ml.
- icing sugar 100 grams
- peach medium 4-5 pcs.
- cream 33% 50 grams
- cream cheese 100 grams
- icing sugar 40 grams
- coconut flakes 75 grams
Beat the proteins with half the sugar until soft peaks.
Beat the yolks with vanilla essence and the remaining sugar until they are white.
We combine proteins with yolks. Gradually sift the flour and knead a light dough. We mix as gently as possible to squeeze out as little air as possible from the dough.
We transfer the dough into a mold, carefully level it and send it to an oven preheated to 180 degrees and bake until tender, about 25-30 minutes. We take it out of the oven, let it cool slightly in the form, then take it out and cool it completely.
Cut the peaches into halves, remove the seeds, remove the skin. Cut the pulp into small pieces.
Preparing the cream. First, soak the gelatin in cold water.
Rub the cottage cheese through a sieve.
Making a custard base.
Beat the yolks with sugar and white starch. Bring milk to a boil. Pour into the egg mixture in a thin stream, without stopping to beat. Pour into a clean ladle and set over medium heat.
Cook, stirring constantly with a whisk, until the mixture thickens.
Melt the gelatin without boiling. Add a couple of tablespoons of custard to the gelatinous mass and mix vigorously. Then combine with the remaining cream and mix. Add pureed cottage cheese and powdered sugar and mix again.
Put chopped peaches into the mass.
Cut the cooled biscuit into 3 cakes. We begin to assemble the cake in a split form. Put the first cake on the bottom.
Pour out half of the cream.
Cover with the second cake, pour out the remaining cream and cover with the third cake. We melt it in cream.
We send the cake to the refrigerator for 6-8 hours. Then we take out and carefully remove the board.
For finishing, whip cream with cream cheese and powdered sugar. We coat the top and sides of the cake with them, leave a little for the top decor. Sprinkle the sides with coconut.