Cottage cheese cream cake

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   Prepare a sponge cake. Although I whipped the yolks and whites for the biscuit separately, but I'll say right away, it's not worth it. It is better to beat whole eggs immediately.

3. Step 3:

   

   And I cooked like this: whisk the yolks with sugar until fluffy and lightening the mass, 5-7 minutes.

4. Step 4:

   

   Whisk the whites into a strong foam.

5. Step 5:

   

   Carefully mix the whipped whites into the yolk mass.

6. Step 6:

   

   Then carefully add flour in small portions.

7. Step 7:

   

   Bake the finished biscuit in the form of 24-26cm in a preheated oven at 180 C for about 10-12 minutes. Readiness is checked by the "poke" method, using a toothpick or a knife, we pierce the biscuit in the center, if the knife does not come out sticky, then the biscuit is ready. And the finished biscuit springs well when pressed. We take the biscuit out of the mold and let it cool on the grill

8. Step 8:

   

   While the biscuit cools down, we prepare the curd filling. Pour the gelatin with peach syrup. Stir and leave to swell for a few minutes

9. Step 9:

   

   Transfer the swollen gelatin to a saucepan and heat it, stirring constantly, until the gelatin is completely dissolved, but do not bring it to a boil!

10. Step 10:

    

    While the gelatin cools down, we cook further. Cottage cheese is rubbed through a sieve

12. Step 11:

    

    Put cottage cheese, sour cream, soft butter and sugar in the blender bowl (you can do everything with an immersion blender, if there is one, but since there is none, I did everything in the bowl). Whisk everything.

13. Step 12:

    

    Add gelatin and mix again.

14. Step 13:

    

    Whisk the heavy cream into a foam, they will add a special lightness to the filling, but they can also be replaced with sour cream. Add the whipped cream to the curd-gelatin filling and mix with a spatula until smooth.

15. Step 14:

    

    We put the biscuit in the mold. Spread the sides of the cake with sliced peach slices. Also, we cover the top of the biscuit with peaches.

16. Step 15:

    

    If desired, the sponge cake can be soaked with fruit syrup

17. Step 16:

    

    Fill the sponge cake with cottage cheese filling and send it to the cold for 40 minutes. By the way, if you use a detachable mold, then it is better to cover the sides with a film or foil, otherwise the filling can escape through the cracks.

18. Step 17:

    

    Decorate the top of the cake with peach slices

19. Step 18:

    

    When the curd filling has seized, we prepare jelly from a bag. Read the instructions. I have 1 sachet for 2 cups of boiling water. Pour the contents of the bag with boiling water and stir until the mixture is completely dissolved. Let it cool down a little.

20. Step 19:

    

    And carefully pour the finished jelly. We send it to the refrigerator for 20 minutes. That's all, the cake is ready. Bon appetit!