Cake with fine cheese, poppy seeds, and peach jelly

Name: Cake with fine cheese, poppy seeds, and peach jelly - Petronela P.
Ingredients: 2 layers made of: 5 eggs; 150 g sugar; 100 g flour; vanilla essence; a pinch of salt. Cream: 400 g fresh cow cheese; 50 g vanilla sugar; 300 ml liquid cream (or heavy cream); 100 g powdered sugar; 40 g poppy seeds; 150 ml milk sweetened with 2 tablespoons of sugar. Decoration: 4; 5 peaches; 200 ml water; 200 g sugar; 1 packet of Tort; Gelle.

Dessert - Cake with fine cheese, poppy seeds, and peach jelly by Petronela P. - Recipia

Peach Jelly Cheesecake with Poppy Seeds This recipe for Peach Jelly Cheesecake with Poppy Seeds is a true delicacy that perfectly combines the fluffy texture of the layers with the creamy filling and refreshing peach flavor. It’s a cake that can be served on special occasions or on an ordinary day to bring a touch of joy to every meal. Whether you’re preparing it for a gathering with friends or a family celebration, this dessert is sure to please everyone. Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Servings: 12 Ingredients: *For the layers:* - 10 egg whites - 300 g sugar - 200 g flour - Vanilla extract (1-2 tablespoons) - A pinch of salt *For the cheese cream:* - 800 g fresh cottage cheese (well-drained) - 100 g vanilla sugar - 600 ml heavy cream - 200 g powdered sugar - 80 g poppy seeds - 300 ml sweetened milk with 4 tablespoons of sugar *For decoration:* - 8-10 large peaches - 400 ml water - 400 g sugar - 2 packets of Tort-Gelle Instructions: Step 1: Preparing the layers 1. In a large bowl, beat the egg whites with a pinch of salt using a mixer set to high speed. Gradually add the sugar, continuing to mix until you achieve a stiff, glossy meringue. This process may take about 8-10 minutes. 2. Once the meringue is ready, gently fold in the crushed egg yolks and vanilla extract, mixing lightly with a spatula to retain the air in the mixture. 3. Finally, add the sifted flour, gently folding it in from the bottom up. This will ensure that the layers are fluffy. 4. Prepare two baking trays lined with parchment paper. Pour the batter evenly into the two trays and bake in a preheated oven at 180°C for 20 minutes, or until the layers turn lightly golden and pass the toothpick test. 5. Allow the layers to cool completely in the trays, then carefully detach them from the parchment paper using a knife blade. Step 2: Preparing the cheese cream 1. Boil the poppy seeds in the sweetened milk for 5-6 minutes, then drain and let them cool. 2. In a large bowl, whip the cream together with the vanilla sugar until it thickens slightly. 3. Add the cottage cheese, powdered sugar, and cooled poppy seeds. Mix well until you obtain a smooth and homogeneous cream. Step 3: Assembling the cheesecake 1. Place the first layer in the tray where you baked the layers. Pour the cheese cream with poppy seeds over it, spreading it evenly. 2. Cover with the second layer, gently pressing down to even out the mixture. 3. Cover the cheesecake with plastic wrap and refrigerate for at least 1 hour. Step 4: Preparing the peach jelly 1. Wash the peaches and slice them thinly. 2. In a saucepan, boil the water with the sugar, then add the peach slices. Let them simmer on low heat for 10 minutes. 3. Strain the syrup and let the peach slices cool on a platter. 4. In the reserved syrup, add the Tort-Gelle packets and bring to a boil. Turn off the heat and let it settle for a minute. 5. Pour the gelatin over the peach slices, using a spoon to distribute it evenly. Finishing the cheesecake 1. Decorate the cheesecake with the peach slices, arranging them nicely on top. 2. Refrigerate the cheesecake for another hour to allow the gelatin to set. 3. Slice with a sharp knife to achieve beautiful pieces. Helpful tip: Serve the cheesecake with a drizzle of vanilla sauce or a scoop of vanilla ice cream alongside each slice for a delightful contrast of temperature and texture. Nutritional information (per serving): - Calories: 320 - Protein: 8 g - Fat: 18 g - Carbohydrates: 36 g This Peach Jelly Cheesecake with Poppy Seeds not only delights the taste buds but also adds a splash of color to the plate, making it perfect for any occasion. Whether you enjoy it with a cup of aromatic coffee or a fragrant tea, you’re sure to fall in love with its flavor combination. Possible variations: You can replace the peaches with other seasonal fruits, such as plums or apples, to explore new flavors. Additionally, adding chopped nuts or coconut flakes to the cream can provide an interesting extra texture. Frequently asked questions: 1. Can I use ricotta cheese instead of cottage cheese? A: Yes, ricotta offers a similar texture and creamy taste, perfect for this recipe. 2. Is this cheesecake suitable for vegans? A: You can adapt the recipe using vegan ingredients, such as coconut cream and egg substitutes. 3. How do I keep the cheesecake fresh for longer? A: Store the cheesecake in an airtight container in the refrigerator, where it will stay fresh for several days. Try this Peach Jelly Cheesecake with Poppy Seeds and turn every meal into a celebration of flavors! Enjoy!

Cake with fine cheese, poppy seeds, and peach jelly

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