A little bit about the cake. 1. During preparation it was used a split form with a diameter of 24 cm 2. I used such an unusual ingredient, like peanut flour. It can be safely replaced slightly dried and chopped finely maximum peanuts. Just flour the consistency of the cheesecake layer and ganache turns completely homogeneous. Another alternative to peanut butter. 3. Just admit that the chocolate for the top I used agave syrup. It is a healthier substitute for regular sugar syrup. 4. THE AMOUNT OF SUGAR! Our family are not fans of overly sweet desserts. So I took sugar to a minimum. If You like sweeter, then increase to your taste. So, let's begin. First bake the sponge cake. The most that neither is ordinary. Eggs, beat until fluffy foam. Then, continuing to whisk, gradually add sugar and vanilla. Turning off the mixer, add sifted flour and gently stir with a spatula movements from the bottom up. Pour into shape and bake in the preheated oven for about 20 minutes. Cool cake best in upside-down form, so that it is not a donkey.

While baked cake, prepare the apricots. To steam in the steamer for 2 minutes. If dried apricots are so soft, you can skip this step.

Prepare the Foundation for the cottage cheese layer. Here, I did not a very detailed photograph. And describe in detail. Cheese, sugar and 1.5 cups of cream put in the blender. To scroll at maximum speed to get rid of grains. Then measure the amount of generated mass of the glass, shifting it in the bowl of a mixer (afraid to continue to work with the gelatin with a blender). In the remaining 0.5 cups of cream to dissolve the gelatin, based on the ratio of 2 tsp of gelatin in one Cup of cheese mixture (don't forget to add to the measured amount of the remaining 0, 5 Cup cream). Oh and plus 1 teaspoon just in case )

Cooking spray for cakes. Measure out 1 Cup of juice from the jar of peaches. Slightly heated it and dissolved in it 2 tsp of gelatin. Meanwhile, warm biscuit. Remove it from the mold. A wide knife cut into 2 layers. The lower layer put on a plate for the cake. Impregnate 2/3 of the prepared peach compote with gelatin, pouring the sponge cake evenly. Put a split ring on the dish.

Layer 1/3 of the prepared cheese spread on a biscuit.

Spread on top halves of peaches and put into the fridge for about 30 minutes.

The cooled dried apricots grind in a blender. The remaining curd cream divide in the ratio of about 1:2 (Cup). A smaller part is sent to the blender for chopped dried apricots. And mix on low speed.

Most of the added peanuts (peanut flour or pasta). Mix well in a mixer.

Take out the cake from the refrigerator. Spread peanut layer and again sent to the freezing. Meanwhile you can do the impregnation of the top of the biscuit. Pour a 1/3 Cup of peach compote with gelatin.

Takes out the cake from the refrigerator. Spread cheese layer with dried apricots and top pie crust. It slightly pressed, so that the cream went into the pores of the sponge cake and the cake better "grabbed". Again, put the cake in the fridge. Only this time, for 2-3 hours, until fully cured.

Closer to the time when the cake is cooled, prepare chocolate ganache. All the ingredients for him, put in a blender and mix on maximum speed for about 30 seconds. If you are using whole peanuts, then grind it separately in the beginning.

Take out the cake from the refrigerator. Remove the split ring.

Cover cake top and sides with a thin layer of chocolate ganache. You can then cool the cake still column 30 minutes.

All! Ready! Cut, entertained guests and treat yourself! Bon appetit!