Prepare the sponge cake. Proteins separated from the yolks.

Beat the egg yolks with 1/3 Cup sugar until white.

Separately, whip the chilled whites with a pinch of salt in a solid foam, then gradually add 2/3 Cup sugar. The sugar should completely dissolve.

Into the yolks stir with a spatula proseyannuyu flour.

Then stir in whipped egg whites, moving the spatula from the bottom up. The bottom of a split form (d= 23 cm) cover with baking paper, grease the bottom and sides with oil, put the dough and bake in a preheated to 180 With the oven for 30-45 min. the Oven do not open! The readiness of the biscuit can be identified by the aroma of baking, You will feel it. Well, the viewing window of the oven we can help. The finished cake to hold 5 min. in the oven, and then cool completely. Sponge cake cut into two equal parts - one thicker, the other thinner. The cake base the cake will be thicker.

Thin layer I used to cut the hearts. The remains of the cut.

Prepare the cream. Soak gelatine in 3/4 Cup water. Swollen gelatin to dissolve in a water bath. Cool. Curd and sugar to punch a blender until smooth, should be a soft consistency. Whip the cream with the lemon juice, gradually add the powdered sugar. I whipped the cream about 2 min., the main thing is not to overdo it. Not a lot of whipped cream aside for decoration.

In cottage cheese, add the whipped cream, gelatin. Mix everything carefully.

Next, collect the cake. Ring shape, which is baked in the cake, lay on a flat serving dish. Place the cake base, spread with half of cream, to lay out cutting cake, peach pieces and spread remaining cream. Flatten and place in the fridge for 20 min.