Austrian Cheese Cake
Description
Want to try the most unusual cake of your life? Then this recipe is for you. It's reminiscent of both cheesecake and pie, and has a unique flavor. Read more about it. Serve with tea or coffee.
Instructions
- 1
Step 1
First, prepare the sponge cake. Separate the egg yolks from the egg whites. Beat the yolks with half of the sugar using a mixer for 10 minutes until fluffy.
- 2
Step 2
Separately beat the egg whites with the remaining sugar and lemon juice until stiff peaks form.
- 3
Step 3
Add a little of the egg whites to the yolks, mixing gently. Add the coconut flakes.
- 4
Step 4
Sift a little starch and flour into the egg mixture. Add salt. Gently mix.
- 5
Step 5
Add the egg whites and flour in portions alternately. Keep stirring constantly.
- 6
Step 6
Place the airy dough into a baking pan lined with parchment paper. Bake the sponge cake in the oven at 180 degrees for 25 minutes.
- 7
Step 7
While the sponge cake is cooling, prepare the soufflé. Grate the cheese on a fine grater. Place the milk with cream and vanilla in a saucepan over low heat. Add the cheese. Stir the mixture until dissolved.
- 8
Step 8
In another container, mix half of the sugar with the flour. Then add the mixture to the cheese mass. Mix quickly to prevent lumps from forming. Do not remove from heat.
- 9
Step 9
Then add the butter. Mix everything again until dissolved. Let the mixture cool.
- 10
Step 10
Add egg yolks one at a time to the cold mixture, beating each time. Finally, add the zest.
- 11
Step 11
Separately beat the egg whites with the remaining sugar and lemon juice. Gently fold the egg whites into the cheese mixture with a spatula.
- 12
Step 12
Drain the syrup from the peaches. Slice them into thin circles.
- 13
Step 13
Line the baking pan with parchment paper and cover the sides with foil. Place the biscuit at the bottom and top it with peaches.
- 14
Step 14
Spread the cheese soufflé on top.
- 15
Step 15
Bake the cake in a preheated oven at 150-160 degrees for 70-80 minutes.
- 16
Step 16
Cool the finished cake, then leave it in the mold in the refrigerator overnight. Decorate the pastry as desired.