Cake with cottage cheese and peaches

Pour flour into a deep bowl or bowl of the combine.

Cut the cold butter into small pieces and add to the flour. Add sugar, baking powder and salt, grind everything into fine crumbs. Add the egg and sour cream. Knead the dough, it should turn out soft and elastic. It may take you a little more or a little less flour. Leave the dough to rest for 30 minutes.

After that, roll out the dough into a layer. Carefully transfer the dough layer into the mold, form the sides. It is better to take a form with a non-stick coating, with a diameter of 26 centimeters. Put the form with the dough in the refrigerator.

Separate the whites from the yolks. Mix the yolks and cottage cheese, add sugar, vanilla, sour cream, starch and semolina. Stir, it is best to do it with an immersion blender. Then the mass will turn out tender, without lumps.

Whisk the whites separately. At first at a low speed, after a couple of minutes add half the sugar and increase the speed. After another two minutes, add the remaining sugar and continue to beat at maximum speed until stable peaks. Carefully add the whipped whites to the curd mass in two passes. Mix with a wooden spatula very carefully, with smooth movements. This is necessary so that the proteins do not settle. Transfer the curd mass into a mold with dough.

Cut the peaches into small, even slices and put them on top of the curd filling. Put the pie in a preheated 180 degree oven. Bake for 50 minutes (by time, focus on your oven).

Take out the pie and leave it to cool completely.

The pie goes perfectly with a ball of ice cream. Bon appetit!

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It's best to use fresh peaches in this pie, so it's best to cook it in season. However, if you want to pamper your family with such a pie in winter, you can use canned ones, but you need to get rid of excess moisture as much as possible so as not to wet the curd filling.

In the original recipe, baking powder is added to the dough, but I replaced it with soda slaked with vinegar.

Choose cottage cheese fresh and not very moist. Butter should also be as fresh as possible.

The readiness of the pie will be prompted by the ruddy crust of the sandy base and top.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!