Cake with vanilla cream, cheese, and peaches

Base: We start by carefully separating the eggs, ensuring that the yolks do not come into contact with the whites, to achieve a perfect foam later. We mix the yolks with the sugar, using a mixer at medium speed, until the mixture becomes light in color and frothy. This is the crucial stage, as the incorporated air will help the base to be fluffy. We gradually add the oil, mixing constantly, so that it integrates well.

In another bowl, we sift the flour, cocoa, and baking powder, mixing them well to avoid lumps. This will ensure an even texture for the base. We incorporate the dry ingredients into the wet mixture, stirring with a spatula, being careful not to overmix, so as not to affect the aeration.

The peach, well washed and peeled, is cut into small cubes, adding them to the base mixture. These will bring a fresh taste and interesting texture. In another bowl, we beat the egg whites with a pinch of salt until we obtain a firm foam, which will give the bases an airy structure. We carefully fold the egg whites into the base mixture, using a spatula, with gentle up-and-down movements.

After obtaining a homogeneous mixture, we line a 24/37 cm tray with baking paper, pour in the mixture, and level it with a spatula. We place the tray in the preheated oven at 180°C and bake for 18-20 minutes. We do the toothpick test: if it comes out clean, the base is ready. We take it out of the oven and let it cool completely on a rack.

Cream: In a bowl, we mix the starch with the sugar and a little milk, ensuring that the starch is completely dissolved. We bring the rest of the milk to a boil in a saucepan, and when it starts to boil, we reduce the heat, adding the starch mixture. We stir continuously until the cream thickens, obtaining a consistency similar to pudding.

Once we take the cream off the heat, we add the butter and incorporate it well, letting the cream cool covered. Separately, we whip the cold cream until we obtain a firm foam. We gently mix the cooled vanilla cream, adding the cottage cheese, powdered sugar, and essence, continuing to mix until homogeneous. We add the diced peaches, gently folding with a spatula, and then incorporate 2-3 tablespoons of the whipped cream to achieve a fluffy texture.

We place the cooled base on the baking paper, with the bottom side up. We spread the cream evenly over the base and level it with a spatula. Over the vanilla cream, we carefully spread the remaining whipped cream, smoothing it well. Finally, we sprinkle grated chocolate on top, which will add a touch of refinement and an intense chocolate flavor.

We place the cake in the refrigerator for 3-4 hours to chill and firm up a bit. After it has cooled, we cut it with a sharp knife, being careful not to disturb the layers. We serve each portion with a smile and a lot of delicious flavors. Enjoy your meal!