Cottage cheese pie with peaches

Description

Cottage cheese pie with peaches is a great idea for a summer dessert. A harmonious blend of cottage cheese with peaches and a shortbread crust completes the sweet meringue. This cake is perfect for Breakfast, take note!

Ingredients

Flour

175 g
Butter

90 g
Brown sugar

25 g
Salt
Yolk egg

2 piece
Cheese

450 g
Brown sugar

75 g
Butter

50 g
Chicken egg

2 piece
Corn starch

13 g
Lemon juice

2 tsp
Vanilla sugar

1 Tbsp
Egg white

2 piece
Sugar

100 g
Peach

200 g
Brown sugar

1 Tbsp

Cooking

In a Cup mix the flour, salt, butter and brown sugar (TM Mistral). Grind to crumbs.

Add yolks, mix and gather into a ball. Wrap the dough in cling film and put into the freezer for half an hour.

Cook cottage cheese. If a coarse cottage cheese (like me), then to wipe through a sieve. To curd add the butter, vanilla sugar and cane sugar (TM Mistral), to beat.

Then pour the starch and one by one add the eggs, beating well after each addition. Add lemon juice and whisk.

Wash the peaches, remove the stone and cut into medium-sized pieces. Add sugar (I use cane sugar TM Mistral), mix well.

The form (23*15) lay a baking paper. Remove dough from the freezer, grate it on a coarse grater directly into the form, to press a little dough with your hands. Put in a preheated oven (t= 180 C) for 10-15 minutes, on the top or medium level to small Browning.

Baked on the basis of the put the cheese mass, flatten with a spatula.

Lay out slices of peaches. Again put in the oven at a lower temperature (t=160). Bake for about 45 minutes to curd grabbed. Toothpick should come out almost dry, with a small number adhering crumbs. Cool, for better stabilization of the toppings for some time it is advisable to put in the fridge. I bake in the evening and at night removed the pie in the fridge and in the morning were doing the merengue.

Prepare the meringue. In a bowl with a protein to sugar, mix well with spatula. Place the bowl in a water bath (the bowl should not touch water) and beat with a mixer until soft peaks form ( 3-4 minutes).

Remove from the heat and whip until stiff peaks.

Put the meringue in a cooking bag with curly head, and deposited the meringue on the surface of the pie or spread with a spoon.

Put the pie in the oven for 5-7 minutes (t=200 C) to the meringue a little flushed. Allow to cool at room temperature.

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