Recipe cheesecake with peaches
Cottage cheese and peach dessert is prepared enoughsimple, but very important to remember and observe some rules. If you are going to cook sponge cake, you should have left four or five hours - before serving the dessert should be good to cool and infuse. To cake was not dry, it will need to soak the juice or sugar syrup, and only then spread on top of the filling.
Preparation of biscuit
Turn the oven to warm up - 200 degrees.
Beat eggs with sugar until fluffy thick foam.
To cake turned out by air, it will need to sift the flour.
Carefully add salt to the egg, vanilla sugar and flour. Baking form or grease with vegetable oil to the dough is not sticking. Ready to shift the batter into the pan and place in oven.
Do not open the door of the first 20 minutes the oven, otherwise the cake will settle.
As a basis for the cake is ready, remove the pan from the oven and cool.
While the foundation cake with peaches and cottage cheese cools down, it's time to cook delicate soufflé.
It is best to take instant gelatin - fill it with hot water and stir well until dissolved.
Fat cottage cheese through a sieve and whisk in the blender, to avoid large clumps.
Powdered sugar mix with sour cream, add milk or cream. Gently mix with the cream cheese until smooth. If the hand is not icing sugar, chop a little sugar in a coffee grinder or mortar.
Warm gelatin pour into the cottage cheese and mix well again.
Fresh peaches are well washed, cut into cubes and add to the soufflé.
Soak a sponge or juice from the peaches with lemon juice and sugar.
Gently lay on top of cottage cheese soufflébiscuit - you can do it directly in the form in which was baked cake base. But it is possible to shape the future of the cake using a conventional cardboard sheet of paper - make sides around and zaschipnut their clothespin or paper clip.
The most important in the preparation of desserts - it is their decoration. They should be not only delicious, but also beautiful.
You can use ready-made jelly and a bit of fresh fruit. But you can prepare your own is a wonderful decoration.
Jelly with peaches
Ripe peach cut into thin slices and fill with sugar. Leave for a few minutes until the fruit syrup.
Instant gelatin dissolve in hot water, add the peach syrup.
Slices of peach top with souffle in any pattern you like more.
Refrigerated jelly gently pour the cake top and put it in the fridge to solidify.
If you use a commercially available jelly, it will need todiluted according to the instructions on the label. The peach wash and cut into slices or halves. It can be used for cake decorations, canned or frozen fruit, add other fruit - apricots, strawberries.
After about 4-5 hours of sweet dessert you can try. Transfer the cake for cake or a large platter.
Cottage cheese and peach cake ready to be served. Bon Appetit!