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1
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and dust it with 1 tablespoon of the sugar.
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2
In a medium bowl, combine the cheese with the 3/4 cup sugar, lemon juice, lemon zest, and vanilla.
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3
Beat at medium speed until smooth.
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4
Beat in the egg yolks, one at a time, incorporating each one completely before adding the next.
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5
Turn the mixer to low and add the flour.
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6
In another bowl, using clean beater, beat the egg whites until firm.
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7
Beat one third of the egg whites into the cheese mixture.
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8
Gently fold in the rest of the egg whites.
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9
Spoon the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean and the cake is a deep golden brown, 35 to 40 minutes.
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10
Do not underbake or you'll have an eggy mess.
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11
Cool for 15 minutes on a cooling rack.
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12
Remove the cake from the pan and cool completely.
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13
In a bowl, mix the peaches and blueberries together with the remaining 1 tablespoon sugar.
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14
(You may need less or more sugar, depending on the sweetness of the fruit.)
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15
Set aside.
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16
When ready to serve, invert the cake onto a serving plate.
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17
Dust with confectioners' sugar, and spoon the fruit on top of the cake, leaving a 1-inch border all the way around.
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18
Cut and serve, garnishing each piece with a little whipped cream, if desired.
