Cottage Cheese Slices with Fruit

Preparation Time: 30 minutes
Cooking Time: 12 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 16

A light pastry with juicy cottage cheese cream and fruit.

Separate the egg whites and yolks into two bowls. Beat the egg whites with a pinch of salt into stiff peaks, and mix the yolks with sugar until frothy. Sift the flour into the yolk mixture, then gently and slowly fold in the beaten egg whites with a spatula.
Preheat the oven to 200 degrees Celsius. Line a baking tray (35 x 25 cm) with baking paper. Pour the prepared batter into the tray, spread it evenly over the entire surface, and smooth the top. Bake the sponge cake in the preheated oven for 10-12 minutes. It is done when it turns golden brown, and a toothpick inserted into the cake comes out clean. Let the baked sponge cake cool.
Drain the peaches well and cut them into pieces. Soak the gelatin in water to soften it.
Mix the cottage cheese with powdered sugar and lemon juice. Squeeze the gelatin and dissolve it in two tablespoons of warmed cottage cheese. Whip the sweet cream with powdered sugar and gently fold it into the cottage cheese cream with a spatula. Finally, fold in the chopped peaches.
Cut the cooled sponge cake horizontally in half. Moisten the bottom half with any sweet syrup (you can also use the liquid from the compote) and spread the prepared cream on top, smoothing it nicely. Carefully place the top half of the sponge cake over the cream. Store the pastry in the refrigerator for a few hours to allow the cream to cool and set.
Before serving, dust the pastry with powdered sugar and cut it into slices.

Instead of peaches, you can use other preserved fruits (apricots, cherries, pears). In season, prepare the pastry with fresh fruit.