Cottage Cheese Cake with Peaches and Blueberries

To bake the cakes, there are two methods. You can make one dough, bake one cake, and then cut the cooled sponge cake into 5 layers. If you have difficulty cutting, it is better to bake each cake separately. Since our sponge cake is made with egg whites, it is necessary to mix the batter separately for each cake. If you do it differently, there is a high probability that the egg whites will collapse and the cakes will not rise during baking. First, mix the flour with powdered sugar until homogeneous.

In another bowl, beat the egg whites with vanilla sugar until foamy.

Pour into the flour mixture, add sugar and mix gently with a spatula. Preheat the oven to 180 degrees Celsius. Trace a circle of the desired diameter on a parchment paper. Distribute the batter inside this circle.

Bake in the oven for about 20 minutes. Repeat the same process for the remaining cakes.

While the cakes are baking, you can prepare the cream and prepare the fruits. In a deep bowl, beat the butter, powdered sugar, and vanilla until fluffy.

Gradually stir the cream cheese and ricotta. It is important that the ingredients are at the same temperature, otherwise the cream will separate. Put the cream in the refrigerator to make it more stable.

Wash the peaches, cut them in half, and remove the pits. Slice each half into thin slices. Wash the blueberries and pat them dry.

Assembling the cake. It is convenient to use a pastry ring for assembly. It will allow you to evenly spread the layers and prevent the cake from sliding due to an abundance of cream. Spread a thick layer of cream on the crust, arrange the peaches, and sprinkle with blueberries. Cover with the next layer. Spread cream, sprinkle with fruit. Repeat the same process with the remaining layers. Decorate the top and sides of the cake with cream and peaches. Put the cake in the refrigerator. Enjoy your meal!