Peach Sponge Custard Cake Recette

Indulge in this heavenly Peach Sponge Custard Cake! Layers of juicy peaches meet a creamy, lemony custard infused with tangy cottage cheese, all topped with a light-as-air sponge cake meringue. This delightful dessert boasts a perfect balance of sweet and tart, offering a unique texture experience that's both rich and surprisingly healthy. Low-fat, high in protein and calcium, it's the perfect brunch showstopper or elegant dessert. A family favorite recipe, passed down through generations, this is a taste of pure comfort and joy!

Préparation 30 min
Cuisson 95 min
Calories 305.2 kcal
Protéines 30g
Note Soyez le premier
Peach Sponge Custard Cake 44

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Peach Sponge Custard Cake

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Comment préparer Peach Sponge Custard Cake

  1. Preheat oven to 325°F (160°C).
  2. Drain 4 cups sliced fresh peaches thoroughly and arrange evenly in a greased 13x9 inch baking pan.
  3. Spread 1 cup of cottage cheese evenly over the peaches.
  4. In a medium bowl, beat 4 large egg whites with an electric mixer until stiff peaks form. Set aside.
  5. In a separate bowl, beat 4 large egg yolks until thick and pale yellow (about 3-4 minutes).
  6. Whisk in 2 tablespoons of lemon juice.
  7. In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup all-purpose flour.
  8. Whisk in 1/4 cup (1/2 stick) melted unsalted butter thoroughly.
  9. Gradually whisk in 1 cup milk until just combined.
  10. Gently fold in the egg yolk mixture.
  11. Lightly fold in the whipped egg whites until just incorporated and the batter remains fluffy.
  12. Pour the batter evenly over the peaches and cottage cheese.
  13. 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).
  14. 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.
  15. Do not reduce baking time.
  16. Remove from the oven and immediately remove from the water bath.
  17. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Breakfast Desserts Eggs Dairy Fruit American Kid Friendly Vegetarian Puddings And Mousses Cheese Eggs Dietary Comfort Food Inexpensive Pitted Fruit Peaches Brunch Taste Mood Sweet 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Peach Sponge Custard Cake ?

Peach Sponge Custard Cake prend environ 125 minutes du début à la fin — environ 30 minutes de préparation et 95 minutes de cuisson.

Combien de calories contient Peach Sponge Custard Cake ?

Peach Sponge Custard Cake contient environ 305.2 calories par portion, avec environ 30 g de protéines, 15 g de glucides et 11 g de lipides.

De quels ingrédients ai-je besoin pour Peach Sponge Custard Cake ?

Les principaux ingrédients de Peach Sponge Custard Cake sont Peaches, Low Fat Cottage Cheese, Eggs, Lemon Juice, Sugar, Flour. Consultez la liste complète avec les quantités ci-dessus.

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