Peach Cream Cheese Delight Cake

Surprise your guests with a simple, beautiful and incredibly tasty dessert! The cake is prepared very easily and simply, but at the same time it turns out very tasty, tender and airy, not heavy at all. I made this cake for my birthday; I really wanted something light and tender. The cake turns out to be moderately sweet and very tender; instead of peaches, you can use any fruits or berries that you have on hand, and for a richer fruit taste, you can add pureed fruits to the curd filling. I really hope you enjoy it!
cook time: 2h
Owen Truitt
Peach Cream Cheese Delight Cake

Nutrition Facts (per serving)

255
Calories
12g
Fat
28g
Carbs
7g
Protein

Ingredients (10 portions)

For the biscuit:

Eggs 2 pc
Sugar 75 g
Wheat flour 75 g

For the curd filling:

Sugar 1 cup
Sour cream 250 g
Cottage cheese 300 g
Butter 80 g
Gelatin 2 tbsp
Cream 200 g
Syrup 150 ml
Peaches 250 g

For jelly filling:

Jelly 1 g

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Letʼs prepare a biscuit. Although I beat the yolks and whites for the sponge cake separately, I’ll tell you right away that it’s not worth it. Itʼs better to beat whole eggs right away. You will learn all the intricacies of making a fluffy sponge cake in the article at the end of this recipe.

Step 3

Step 3
This is how I prepared it: beat the yolks with sugar until fluffy and light in color, about 5-7 minutes.

Step 4

Step 4
Beat the whites into a strong foam.

Step 5

Step 5
Gently fold the whipped whites into the yolk mixture.

Step 6

Step 6
Then carefully add flour in small portions. You may need a little less or more flour, depending on the consistency of the dough.

Step 7

Step 7
Bake the finished sponge cake in a 24-26cm tin in a preheated oven at 180 C for about 10-12 minutes. The times are approximate, check the operation of your oven. Read about ovens in the article below the steps. We check the readiness using the “poke” 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. Remove the biscuit from the mold and let cool on a wire rack.

Step 8

Step 8
While the biscuit is cooling, prepare the curd filling. Pour gelatin with peach syrup. Stir and leave to swell for a few minutes. Read all the subtleties of choosing and working with gelatin in the link in the article at the end of the recipe.

Step 9

Step 9
Transfer the swollen gelatin into a saucepan and heat, stirring constantly until the gelatin is completely dissolved, but do not bring to a boil!

Step 10

Step 10
While the gelatin cools, prepare further. Pass the cottage cheese through a sieve

Step 11

Step 11
In a blender bowl (you can do everything with an immersion blender, if you have one, but since I don’t have one, I did everything in a bowl) put cottage cheese, sour cream, soft butter and sugar. Whisk everything together.

Step 12

Step 12
Add gelatin and mix again.

Step 13

Step 13
Whip the heavy cream into a foam; it will add a special lightness to the filling, but it can also be replaced with sour cream. Add the whipped cream to the curd-gelatin filling and mix with a spatula until smooth.

Step 14

Step 14
Place the biscuit in the mold. Line the sides of the cake with sliced peach slices. We also cover the top of the biscuit with peaches.

Step 15

Step 15
If desired, the sponge cake can be soaked in fruit syrup.

Step 16

Step 16
Fill the biscuit with curd filling and refrigerate for about 40 minutes. By the way, if you are using a springform pan, it is better to cover the sides with film or foil, otherwise the filling may escape through the cracks.

Step 17

Step 17
Decorate the top of the cake with peach slices

Step 18

Step 18
When the curd filling has set, prepare the jelly from the bag. Read the instructions. I have 1 sachet for 2 cups of boiling water. Pour boiling water over the contents of the bag and stir until the mixture is completely dissolved. Let it cool a little.

Step 19

Step 19
and carefully pour in the prepared jelly. Place in the refrigerator for about 20 minutes. Thatʼs all, the cake is ready. Bon appetit!

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