Peach Sponge - Custard Cake – a delicious recipe with peaches, cottage cheese, eggs, lemon juice, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Drain peaches thoroughly and arrange evenly in a 13x9"" baking pan. Spread cottage cheese evenly over peaches and set dish aside.", "In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.", "In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.", "In a large bowl, mix sugar and flour. Whisk in melted butter thoroughly. Whisk in milk until just combined.", "Stir egg yolks into this mixture; then lightly whip in egg whites with the whisk until just incorporated and still fluffy. Pour over peaches and cottage cheese.", "Place baking pan into a larger pan and fill with hot water up to about 3/4 inch from the top of the smaller pan.", "Bake at 325u00b0 for exactly 1 hour and 15 minutes. Check about halfway through for overbrowning and cover smaller pan with foil if this occurs. Do not decrease baking time.", "Remove from the oven and immediately from the water-filled dish. Allow to cool for about 30-45 minutes before serving slightly warm, or chill before serving. Refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave)."]
708
kcal
Calories
29
g
Fat
89
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (28 ounce) can peaches, sliced, 1 (25 ounce) container low fat cottage cheese, 5 large eggs, separated, 1/3 cup lemon juice, and more.
Yes, Peach Sponge - Custard Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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