First I want to thank the boy Stall for her recipe of ricotta at home! The reference to the source - http://www.povarenok .ru/recipes/show/641 01/ - how to cook tender fresh ricotta. In the morning put in the freezer a pack of yogurt (I took 1 liter). In the evening to get frozen yogurt, remove the packaging and put the frozen briquettes in a colander. Leave at room temperature overnight. In the morning you will get a tender curd. The serum can be used in any baking instead of milk or water.

Turn on the oven at 190-200 degrees. Canned peaches spread on a paper towel to glass excess fluid.

Combine in a bowl ricotta, egg yolk, vanilla, starch and sugar, beat with a mixer until smooth.

Separately whisk the whites with a dash of lemon juice in a dense foam. Add it to the bowl with the ricotta and carefully in order to preserve lightness, stir.

Form (I have 16 cm) lightly greased with butter and sprinkle with flour.

Spread half of the mass.

Then place the peaches, I got a little shredded.

Cover with the remaining ricotta mass, the surface leveled and sprinkle with brown sugar (optional - taste is not affected).

Put in preheated oven and bake for even Browning, 30 to 45 minutes, guided by Your oven!!! And enjoy the intoxicating aroma that will fill the whole house!!! Casserole is ready when the pastry rises (like a soufflé), but after removing from the oven it settle a bit - this is normal, do not worry!

Cut and get it!