Ingredientes para Peach Sponge Custard Cake
- 4 cups sliced fresh peaches
- Low Fat Cottage Cheese
- Eggs
- 2 tablespoons lemon juice
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- Butter
- Skim Milk
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Cómo preparar Peach Sponge Custard Cake
- Preheat oven to 325°F (160°C).
- Drain 4 cups sliced fresh peaches thoroughly and arrange evenly in a greased 13x9 inch baking pan.
- Spread 1 cup of cottage cheese evenly over the peaches.
- In a medium bowl, beat 4 large egg whites with an electric mixer until stiff peaks form. Set aside.
- In a separate bowl, beat 4 large egg yolks until thick and pale yellow (about 3-4 minutes).
- Whisk in 2 tablespoons of lemon juice.
- In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup all-purpose flour.
- Whisk in 1/4 cup (1/2 stick) melted unsalted butter thoroughly.
- Gradually whisk in 1 cup milk until just combined.
- Gently fold in the egg yolk mixture.
- Lightly fold in the whipped egg whites until just incorporated and the batter remains fluffy.
- Pour the batter evenly over the peaches and cottage cheese.
- Place the baking pan into a larger roasting pan. Pour hot water into the larger pan, filling it to about 1 inch from the top of the smaller pan (this creates a bain-marie for even baking).
- Bake for exactly 75 minutes. Check around the 37-minute mark; if the top is browning too quickly, loosely cover the smaller pan with foil.
- Do not reduce baking time.
- Remove from the oven and immediately remove from the water bath.
- Let cool for 30-45 minutes before serving slightly warm, or chill completely before serving. Refrigerate leftovers for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
149g
Fat
19g
Carbs
15g
