Peach Cake
10 servings
80 minutes
Peach cake is a true delight for lovers of delicate, fragrant pastries. Its roots trace back to European cuisine, where fruits are often paired with soft, airy textures. In this recipe, a thin almond dough base becomes the perfect foundation for a rich, creamy cheese filling. Peaches add natural sweetness and pleasant juiciness to the cake, while a hint of vanilla completes the composition with a delicate aroma. This dessert is suitable for cozy family tea gatherings as well as festive events, where it invariably attracts attention with its appetizing appearance and refined taste.
1
Sift the flour into a pot, add lemon zest, 75 grams of softened butter, almonds, and an egg. Mix everything with a hand mixer until smooth dough forms and refrigerate for 30 minutes.
- Wheat flour: 150 g
- Grated lemon zest: 1 g
- Butter: 250 g
- Ground almonds: 75 g
- Chicken egg: 4 pieces
2
Grease the mold with butter, sprinkle with almonds, and tightly place the dough, lifting it at the edges. Prick the base of the crust multiple times with a fork, cover the mold with a double layer of parchment, place it on an inverted plate, and bake the cake base for 3-4 minutes at full power.
- Butter: 250 g
- Grated almonds: 40 g
3
Thoroughly squeeze the cheese in the cheesecloth.
- Farmer's cheese: 500 g
4
Separate the egg whites from the yolks of the remaining eggs. Whisk the yolks with the remaining butter, sugar, and vanilla sugar until frothy. Gradually add the cheese and powdered pudding. Beat the egg whites with salt until stiff peaks form and combine with the cheese mixture. Spread the mixture over the dough and place the dried peach halves on top. Bake the pie for 25-27 minutes at medium power.
- Chicken egg: 4 pieces
- Butter: 250 g
- Sugar: 200 g
- Vanilla sugar: 30 g
- Farmer's cheese: 500 g
- Vanilla pudding (custard) powder: 1 jar
- Salt: pinch
- Canned peaches: 4 pieces
5
Cool the cake in the mold, then remove it.
