Peach cake with cottage cheese and grillage

10 servings

60 minutes

Peach cake with cottage cheese and nougat is the embodiment of tenderness and sophistication of European cuisine. Its history goes back centuries when the combination of fresh fruits, creamy cottage cheese, and airy dough became a symbol of home comfort and festive celebrations. The light and refreshing taste of ripe peaches harmoniously blends with the rich creaminess of the cheese cream, giving the dessert a balance between sweetness and tartness. This symphony of flavors is complemented by crunchy nougat, adding an elegant textural note to the cake. This dessert is perfect for cozy family gatherings as well as formal events where its lightness and rich flavor leave an unforgettable impression. Enjoy every bite while immersing yourself in the atmosphere of warm European traditions!

Energy value per serving

• Calories: 330.8
• Proteins: 15.1g
• Fats: 13.5g
• Carbohydrates: 32.6g

Ingredients

• Wheat flour: 100 g
• Salt: to taste
• Sugar: 80 g
• Butter: 65 g
• Cottage cheese: 510 g
• Gelatin: 12 g
• Chicken egg: 3 pc
• Lemon: 1 pc
• Egg liqueur: 200 ml
• Cream: 200 ml
• Peaches: 500 g
• Grillage: 2 tbsp

Cooking steps

1. Prepare the dough from flour, butter, 30 g of sugar, 2 tbsp of cottage cheese, and salt. Wrap it in film and refrigerate for 30 minutes.

   Required ingredients:

   • Wheat flour: 100 g
   • Butter: 65 g
   • Sugar: 80 g
   • Cottage cheese: 510 g
   • Salt:  to taste

2. Preheat the oven to 180 degrees.

3. Grease the bottom of a springform pan and roll out the dough on it. Prick with a fork and bake for about 20 minutes. Let the baked crust cool.

4. Soak the gelatin. Separate the egg whites from the yolks. Beat the yolks with 20 g of sugar. Wash the lemon, dry it, grate a bit of zest, and squeeze the juice from the pulp. Mix with the yolk mixture, cottage cheese, and egg liqueur. Dissolve the gelatin, mix it with the prepared mixture, and refrigerate for 30 minutes. Whip half of the cream and fold it into the setting cream. Whip the egg whites with 30 g of sugar and also incorporate them into the cream.

   Required ingredients:

   • Gelatin: 12 g
   • Chicken egg: 3 pieces
   • Sugar: 80 g
   • Lemon: 1 piece
   • Cottage cheese: 510 g
   • Egg liqueur: 200 ml
   • Cream: 200 ml
   • Sugar: 80 g
   • Cream: 200 ml

5. Slice the peaches into wedges. Place a border around the edge of a springform pan. Fill with cream and half of the fruits; refrigerate for 4 hours. Then remove the border, whip the remaining cream, and decorate the cake with it. Top with peaches and sprinkle with praline.

   Required ingredients:

   • Peaches: 500 g
   • Cream: 200 ml
   • Grillage: 2 tablespoons