Ingredients
-
1
-
1
-
5
-
1/3
-
1 1/2
-
1/3
-
3
-
1
-
-
-
-
-
-
-
Directions
Peach Sponge – Custard Cake, Peaches, lemony custard, cottage cheese, and a fluffy light cake topping give this dessert a wonderful blend of textures and flavors Not too tart and not too sweet, it’s also a great dish for a brunch Low-fat and packed with calcium and protein, it’s healthy too, although you’d never know it from its richness This is one of my mother’s recipes–my absolute favorite growing up–but I don’t know where it came from originally Note that this is primarily a custard dish – the top is very light and fluffy, like a cross between a sponge cake and a meringue , Wonderful I halved it (using 3 eggs and a 10 x10 pan, sprayed with Pam) and as a dessert for the three of us, there wasn’t a crumb left! Thanks so much , This is also one of my absolute favorites But I am not at all surprised this is the only recipe here being such an unusual family recipe (hey, I think we have the same mother! LOL – *wink wink*) It takes a while to prepare, but it is worth it use smaller curd cottage cheese for a richer texture but also like using larger curd cottage cheese for something with a little more chewiness (yes, I’m weird that way ) This is a time-honored tradition in our family In fact, I remember a certain special someone always requesting this as her birthday cake 🙂
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Steps
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1
Done
|
Drain Peaches Thoroughly and Arrange Evenly in a 13x9 Baking Pan. Spread Cottage Cheese Evenly Over Peaches and Set Dish Aside. |
|
2
Done
|
in a Medium Bowl, Beat Egg Whites With an Electric Mixer Until Stiff Peaks Form; Set Aside. |
|
3
Done
|
in a Separate Bowl, Beat Egg Yolks Until Thick and Pale Yellow, About 3-4 Minutes. Mix Lemon Juice Into Yolks. |
|
4
Done
|
in a Large Bowl, Mix Sugar and Flour. Whisk in Melted Butter Thoroughly. Whisk in Milk Until Just Combined. |
|
5
Done
|
Stir Egg Yolks Into This Mixture; Then Lightly Whip in Egg Whites With the Whisk Until Just Incorporated and Still Fluffy. Pour Over Peaches and Cottage Cheese. |
|
6
Done
|
Place Baking Pan Into a Larger Pan and Fill With Hot Water Up to About Inch from the Top of the Smaller Pan. |
|
7
Done
|
Bake at 325 For Exactly 1 Hour and 15 Minutes. Check About Halfway Through For Overbrowning and Cover Smaller Pan With Foil If This Occurs. Do not Decrease Baking Time. |
|
8
Done
|
Remove from the Oven and Immediately from the Water-Filled Dish. Allow to Cool For About 30-45 Minutes Before Serving Slightly Warm, or Chill Before Serving. Refrigerate Leftovers For Up to 3 Days (this Dessert Also Reheats Well in the Microwave). |
