Vanilla cream, cheese, and peach cake

Vanilla Cream, Cheese, and Peach Cake – A Delicious Treat Easy to Prepare

Total preparation time: 1 hour and 30 minutes
Baking time: 20 minutes
Number of servings: 12

I propose a delicious recipe that combines the fluffy texture of the cake with the smooth vanilla and cheese cream, complemented by the sweetness of peaches. It is a perfect dessert for any occasion and will surely delight everyone. Let's get started!

A Brief History
Peach and cream desserts have been popular for centuries, bringing a touch of freshness and flavor to festive meals. The combination of cheese and peaches is not only tasty but also an excellent way to bring the flavors of summer to your table, even on cool days.

Ingredients
For the cake:
- 6 eggs
- 6 tablespoons of sugar
- 6 tablespoons of oil
- 2 tablespoons of cocoa
- 3 tablespoons of flour
- 2 teaspoons of baking powder
- 2 teaspoons of vanilla essence
- 1 peach from compote (or fresh, if you prefer)
- A pinch of salt

For the cream:
- 550 ml milk
- 5 tablespoons of starch
- 5 tablespoons of sugar
- 80 g butter
- 500 g creamy cottage cheese
- 300 ml liquid cream
- 2-3 peaches from compote (or fresh)
- 3 teaspoons of vanilla essence
- 2 tablespoons of powdered sugar
- 30 g milk chocolate (for decoration)

Step-by-Step Instructions

Step 1: Preparing the Cake
1. Separating the eggs: Start by separating the egg whites from the yolks. Put the egg whites in a clean, dry bowl.
2. Mixing the yolks: In another bowl, mix the yolks with the sugar until the mixture becomes frothy and changes to a lighter color.
3. Adding the oil: Gradually incorporate the oil while continuously mixing.
4. Dry ingredients: Sift the flour, cocoa, and baking powder over the yolk mixture and add the vanilla essence. Mix gently until you achieve a homogeneous composition.
5. The peach: Cut the peach from the compote into small cubes and incorporate them into the cake mixture.
6. Beating the egg whites: Beat the egg whites with a pinch of salt until they form a foam. This is key to achieving a fluffy cake.
7. Combining the mixtures: Add the beaten egg whites to the yolk mixture, using a spatula to gently fold them in so that you don't lose the air in the mixture.
8. Baking the cake: Line a 24/37 cm tray with baking paper, pour in the cake mixture, and level the surface. Bake in a preheated oven at 180°C for 18-20 minutes. To check if it's done, use a toothpick test; if it comes out clean, the cake is perfectly baked.

Step 2: Preparing the Cream
1. Starch mixture: In a bowl, mix the starch with 5 tablespoons of cold milk until completely dissolved.
2. Boiling the milk: Heat the remaining milk. When it starts to boil, reduce the heat and add the starch mixture. Continue to stir constantly until the cream thickens, resembling a pudding.
3. Incorporating the butter: Remove the cream from the heat, add the butter, and mix well until fully melted. Cover the cream with plastic wrap and let it cool.
4. Beating the cream: In another bowl, whip the liquid cream until it becomes firm and airy.
5. Preparing the vanilla cream: Once the vanilla cream has cooled, gently mix it, then add the cottage cheese, powdered sugar, and vanilla essence. Mix again to homogenize the composition.
6. Adding the peaches: Cut the peaches from the compote into cubes and add them to the cheese cream, mixing gently. Add 2-3 tablespoons of whipped cream to make the cream fluffier.

Step 3: Assembling the Cake
1. Assembly: Place the cooled cake upside down on the baking paper. Spread the vanilla and cheese cream on top, leveling it evenly.
2. Adding the whipped cream: Spread the whipped cream over the cream, using a spatula to create a smooth surface.
3. Decorating: Grate the milk chocolate and sprinkle it over the cake for an elegant look.

Step 4: Cooling and Serving
1. Refrigerator: Leave the cake in the refrigerator for 3-4 hours to firm up and combine the flavors.
2. Portioning: Once settled, cut the cake into servings and serve with a smile. It is delicious and can be accompanied by a scoop of vanilla ice cream or a caramel sauce for added flavor.

Practical Tips
- Peaches: If using fresh peaches, choose the ripest ones for a more intense flavor. Compote peaches are a good choice for ease of preparation.
- Cottage cheese: Choose creamy cottage cheese for a smooth texture of the cream. If you don't have cottage cheese, you can use mascarpone or ricotta.
- Chocolate: Using milk chocolate adds a sweet note, but you can experiment with dark chocolate for a stronger contrast.

Nutritional Benefits
This cake provides a balance between carbohydrates and proteins, thanks to the eggs and cottage cheese. Peaches provide vitamins and antioxidants, and while the cream is delicious, it should be consumed in moderation to maintain a healthy caloric intake.

Frequently Asked Questions
- Can I use other fruits? Absolutely! You can replace the peaches with apricots, apples, or even raspberries for a different note.
- How can I make the cake gluten-free? You can use almond flour or coconut flour to make a gluten-free version of the cake.
- How long can the cake be kept? The cake can be stored in the refrigerator for up to 3 days, but it is best consumed within the first 1-2 days.

Now that you have all the necessary information, all that's left is to start cooking and enjoy this delicious cake with vanilla cream, cheese, and peaches. Enjoy your meal!

 Ingredients: For the base: 6 eggs, 6 tablespoons of sugar, 6 tablespoons of oil, 2 tablespoons of cocoa, 3 tablespoons of flour, 2 teaspoons of baking powder, 2 teaspoons of vanilla essence, 1 peach from compote, a pinch of salt. Cream: 550 ml of milk, 5 tablespoons of starch, 5 tablespoons of sugar, 80 g of butter, 500 g of creamy cottage cheese, 300 ml of liquid cream, 2-3 peaches from compote, 3 teaspoons of vanilla essence, 2 tablespoons of powdered sugar, 30 g of milk chocolate.