Delicious Cottage Cheese and Peach Cake
Ingredients
For the Dough:
200g (7 oz) butter, softened at room temperature
100g (½ cup) granulated sugar
2 large eggs, at room temperature
380g (3 cups) all-purpose flour
Pinch of salt
2 tablespoons cocoa powder
10g (2 teaspoons) baking powder
For the Cheese Filling:
1kg (2.2 lbs) cottage cheese, drained
200g (1 cup) granulated sugar
4 large eggs, at room temperature
3 tablespoons cornstarch
150g (5.3 oz) butter, melted and cooled
350ml (1½ cups) canned peaches, drained and chopped
Step-by-Step Instructions
Preparing the Dough
In a large mixing bowl, cream together 200g softened butter and 100g sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Add eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together flour, salt, cocoa powder, and baking powder.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Divide the dough into two portions: ⅔ for the base and ⅓ for the topping.
Press the larger portion into the bottom of a 9×13 inch (23×33 cm) baking pan lined with parchment paper.
Creating the Filling
If using wet cottage cheese, drain it through a fine-mesh strainer for 30 minutes.
In a large bowl, combine cottage cheese and sugar, mixing until well blended.
Beat in eggs one at a time until smooth.
Add cornstarch and melted butter, mixing until fully incorporated.
Gently fold in the chopped peaches.
Assembly and Baking
Preheat your oven to 180°C (350°F).
Pour the cheese filling over the base layer, spreading it evenly.
Crumble the remaining dough over the top of the filling.
Bake for 60-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool completely in the pan for at least 2 hours before slicing.
Nutritional Information (per serving, based on 12 servings)
Calories: 485
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