PEACH SPONGE - CUSTARD CAKE
Peaches, lemony custard, cottage cheese, and a fluffy light "cake" topping give this dessert a wonderful blend of textures and flavors. Not too tart and not too sweet, it's also a great dish for a brunch. Low-fat and packed with calcium and protein, it's healthy too, although you'd never know it from its richness. This is one of my mother's recipes--my absolute favorite growing up--but I don't know where it came from originally. Note that this is primarily a custard dish - the top is very light and fluffy, like a cross between a sponge cake and a meringue.
Provided by ItalianMama
Categories Breakfast
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- 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 ¾ inch from the top of the smaller pan.
- Bake at 325° 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).
Nutrition Facts : Calories 305.2, Fat 7.6, SaturatedFat 3.9, Cholesterol 121, Sodium 360.9, Carbohydrate 45.6, Fiber 1.3, Sugar 37.3, Protein 15
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