Curd cream cake

10 servings
2 hours

Ingredients

Let's make a biscuit. Although I beat the yolks and proteins for the biscuit separately, I will say right away, it is not worth it. It is better to immediately beat whole eggs.

And I cooked like this: beat the yolks with sugar until the mass is fluffy and bright, for 5-7 minutes.

Beat the squirrels into strong foam.

Gently interfere with whipped proteins in the yolk mass.

Then gently add flour in small portions.

We bake the finished 24-26cm biscuit in a preheated oven at 180 C for about 10-12 minutes. We check our readiness using the & quot; poke & quot; method, using a toothpick or knife, 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

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

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

While the gelatin cools, we cook further. We wipe the curd through a sieve

In the bowl of the blender (you can do everything with a submersible blender, if any, but since you didn't do everything in the bowl) put cottage cheese, sour cream, soft butter and sugar. We beat everything.

Add gelatin and mix again.

Beat the fatty cream into 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 homogeneous.

We place the biscuit in the form. We lay out the sides of the cake with chopped peach wedges. We also cover the top of the biscuit with peaches.

If desired, sponge can be soaked in fruit syrup

Fill the biscuit with curd filling and send it to the cold for 40 minutes. By the way, if you use a detachable form, then it is better to cover the sides with film or foil, otherwise the filling can escape through the slots.

We decorate the top of the cake with peach wedges

When the curd filling has grabbed, we cook the jelly from the bag. We read the instructions. I have 1 bag for 2 cups of boiling water. Fill the contents of the bag with boiling water and stir until the mixture is completely dissolved. Let us cool down a little.

and gently pour over the finished jelly. We send to the refrigerator for 20 minutes. That's it, the cake is ready. Enjoy your meal!