Cake "Gift for Mom"

Category: Confectionery

Ingredients
Biscuit:
Eggs	5 pieces.
Sugar	100 g
Flour	100 g
Vanillin	1 tsp
BP loosener	1 tsp
Salt	pinch
Cheesecake:
Egg	3 pcs.
Powdered sugar	150 g
Philadelphia cheese	400 g
Cream 30-38%	300 ml
Cottage cheese	500 g
Starch	40 g
Creamy curd cream:
Creamy mascarpone cheese	500 g
Cottage cheese	250 g
Powdered sugar	100 g
Canned peaches	5 halves
Impregnation:
Canned peach juice - 100 ml
Water	50 ml
Sugar	50 g
Monin Irish Syrup -	2 tbsp. l.
Cognac	50 g
Lemon juice

Cooking method

Biscuit:
Divide the eggs into whites and yolks.
Beat the whites with a pinch of salt into a strong foam so that the peaks stand.
Mix yolks with vanilla, lemon zest, add powdered sugar and beat until white.
Mix flour with baking powder and sift everything through a sieve.
Heat the oven with a baking sheet to 200⁰FROM.
Add 2/3 of the whipped whites to the whipped yolks.
Add flour and mix gently until smooth from bottom to top so that the proteins do not settle. At the end, just as gently stir in the remaining 1/3 of the proteins.
Bake until tender for 30 - 35 minutes, check readiness with a toothpick, if it does not stick, then it is ready.
Allow the finished biscuit to cool, cut into 2 parts and follow the instructions below ----- $
Impregnation:
In a saucepan, heat the peach juice, add water, sugar, mix the syrup vigorously, add brandy and lemon juice, boil for 2 minutes, remove from heat, cool and soak the biscuit cakes abundantly. Not sparing impregnation, the biscuit, like a sponge, absorbs everything with a bang! Put the cakes in the refrigerator for half an hour.
Cheesecake:
Beat eggs with powdered sugar until thick foam. (We don't separate the whites from the yolks, otherwise the cheesecake will crack during cooking).
Whisk the cream together with the starch until firm.
Mix Philadelphia cheese with cottage cheese with an egg mixture and cream.
Let stand in the refrigerator for 25-30 minutes.
We bake for 1 hour at a temperature of 160 degrees. Cool until it cools completely.
Creamy curd cream:
Mix cream cheese with curd with a mixer, add powdered sugar and diced peaches and mix gently.
Assembly:
Then we put everything together, I collect everything in a biscuit mold, I do not take out the finished cheesecake from the mold, spread the filling abundantly on top of the cheesecake, level it over the entire surface, cover it with a biscuit a little, so that everything is evenly. The second layer is the same, the filling, and the second biscuit cake. We crush it a little, and put it all in the refrigerator overnight ... for at least 4 hours.
Time has passed, we get the whole thing out of the form; it is better to use the form from which the bottom is removed, which is very convenient. We take our cake out of the mold, it turns out to be large and heavy, and then everyone begins to have their own perception of beauty, we decorate whoever loves and can. I did this: I had a little cottage cheese and mascarpone cream cheese, I mixed everything and coated the cake on all sides and on top with this cream. After that, he applied roses with a homemade syringe around the cake and sprinkled the edges with coconut crumbs mixed with almonds.
After that I made a frill around the cake with the same curd cheese cream.
And the business of decorating with fruits came:
He cut the strawberry in half, and made cuts in it not to the end, like a fan, laid it out in a circle with a butterfly, cut out leaves from a peach and an apple, twisted roses from an orange, which he had soaked in diluted gelatin in advance. Well, in the center I made flowers from grapes with cranberries. At the end, I covered all the fruits with gelatin so that there was a beautiful view, a real gorgeous dessert !!!
And, of course, I cast a butterfly out of chocolate.
The cake turned out to be 4.3 kg, the diameter of the form is 28 cm and in the finished form it is somewhere 30 and the height of the cake is 11 cm.Well, in general, that's all.))
and this is a cutaway cake:
Cake baked on March 8 as a gift to mom)