Cottage Cheese Cake with Pudding and Peaches

Did you think that vanilla pudding powder could only be used for making cooked desserts? This time, we will use it to prepare a juicy cottage cheese cake, which we will bake in the oven and decorate with sliced halves of peaches from compote.

Details

Preparation Time: 25 minutes
Cooking Time: 60 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 12

Ingredients

250 g Butter, unsalted
200 g Sugar, white
4 pieces Egg, fresh
3 spoons Juice, lemon
1 teaspoon Lemon zest, fresh
150 g Semolina
1 bag Baking powder
1 bag Pudding, vanilla
750 g Cheese, cottage cheese
1 can Peach, compote

Steps

Preheat the oven to 180 degrees Celsius. Line the bottom of a springform pan (26 cm in diameter) with parchment paper. Lightly grease the bottom and sides of the pan with butter.
In a bowl with an electric mixer, cream together the softened butter and sugar. While beating, add the eggs one by one, then mix in the lemon juice and grated lemon zest.
In a separate bowl, mix together the breadcrumbs, baking powder, and vanilla pudding powder. Gradually add the dry mixture to the egg-butter mixture. Finally, fold in the strained cottage cheese.
Pour the batter into the prepared pan and smooth the top. Bake the cake in the preheated oven for about 60 minutes. When the top turns golden brown, cover it with parchment paper and bake until fully cooked.
Remove the baked cake from the oven and let it rest for 10 minutes to cool slightly. Then remove it from the pan, place it on a wire rack, and let it cool completely.
Slice the canned peach halves into thinner slices. Place the cooled cake on a serving plate and decorate with the peach slices. Cut into desired-sized pieces and serve.

Nutrition Information (Per 100g)

Calories: 197.2 kcal
Fat: 9.44 g
- Saturated Fat: 5.25 g
Carbohydrates: 21.8 g
- Sugars: 17.1 g
Protein: 5.17 g
Fiber: 0.47 g

Advice

Butter is easiest to soften by taking it out of the refrigerator a few hours before preparation and letting it sit at room temperature.