Peach Sponge - Custard Cake

Recipe by ItalianMama
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READY IN: 1hr 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain peaches thoroughly and arrange evenly in a 13x9” baking pan. Spread cottage cheese evenly over peaches and set dish aside.
  • In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
  • In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.
  • In a large bowl, mix sugar and flour. Whisk in melted butter thoroughly. Whisk in milk until just combined.
  • Stir egg yolks into this mixture; then lightly whip in egg whites with the whisk until just incorporated and still fluffy. Pour over peaches and cottage cheese.
  • Place baking pan into a larger pan and fill with hot water up to about ¾ inch from the top of the smaller pan.
  • Bake at 325° for exactly 1 hour and 15 minutes. Check about halfway through for overbrowning and cover smaller pan with foil if this occurs. Do not decrease baking time.
  • Remove from the oven and immediately from the water-filled dish. Allow to cool for about 30-45 minutes before serving slightly warm, or chill before serving. Refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave).
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