Sponge cake with peaches and delicate cream

8 servings

90 minutes

Peach sponge cake with delicate cream is the embodiment of the sophistication of European pastry tradition. The tender, airy sponge soaked in juicy peach syrup creates a harmony of flavors, while the velvety cream made from cream cheese and butter adds softness and richness. This cake is not just a dessert but a true work of art that can adorn any festive table. Its history roots back to classic recipes of European cuisine where sponge and cream have long been the foundation of exquisite cakes. Perfect for celebrations, family evenings or cozy tea times. Each piece is tenderness, sweetness and a light fruity freshness that turns tasting into true pleasure.

Energy value per serving

• Calories: 550.9
• Proteins: 11.2g
• Fats: 29.7g
• Carbohydrates: 57.8g

Ingredients

• Chicken egg: 6 pc
• Wheat flour: 200 g
• Vanillin: 2 g
• Sugar: 150 g
• Cottage cheese: 400 g
• Powdered sugar: 120 g
• Butter: 140 g
• Canned Peaches: 200 g

Cooking steps

1. Separate the yolks from the whites. Whip the whites with a mixer (whisk) until they increase in volume by 5-6 times. Gradually add about 120 g of sugar and vanillin in 2 portions.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 150 g
   • Vanillin: 2 g

2. Whip until the sugar dissolves. Beat the yolks with a whisk, add the remaining sugar, and mix well.

   Required ingredients:

   • Sugar: 150 g
   • Chicken egg: 6 pieces

3. Combine the yolks with the whites. Gradually add the sifted flour in 2-3 portions. Mix with a spatula (spoon). Pour the batter into a pre-lined and greased baking pan, smoothing the top.

   Required ingredients:

   • Wheat flour: 200 g
   • Butter: 140 g

4. Bake in a preheated oven at 180 degrees until a golden crust forms. Do not open the oven door during baking.

5. Cut the finished sponge cake into 3 parts and let it cool.

6. Beat the soft butter with powdered sugar using a mixer, then add the cheese and mix everything well.

   Required ingredients:

   • Butter: 140 g
   • Powdered sugar: 120 g
   • Cottage cheese: 400 g

7. Cut the peaches into small cubes.

   Required ingredients:

   • Canned Peaches: 200 g

8. Soak each cake layer with peach syrup. Spread cream and add peaches. Do the same with the second layer. Spread cream on the top layer without adding peaches. Use the remaining cream to coat the sides of the cake. Decorate as desired. Before serving, leave in the refrigerator overnight (preferably for a day).

   Required ingredients:

   • Canned Peaches: 200 g
   • Cottage cheese: 400 g