Peach cheesecake from the tray

Name: Peach cheesecake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 kg Peaches; 250 g Butter or margarine; 380 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 7 Eggs (size M); 250 g Flour; 135 g Cornstarch; 1 heaped Tsp baking powder; 1 package Vanillin sugar; 500 g Low-fat curd; 125 ml Milk; 1 TABLESPOON Icing sugar; 25 g crushed pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 kg Peaches
250 g Butter or margarine
380 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
7 Eggs (size M)
250 g Flour
135 g Cornstarch
1 heaped Tsp baking powder
1 package Vanillin sugar
500 g Low-fat curd
125 ml Milk
1 TABLESPOON Icing sugar
25 g crushed pistachio kernels
7-10 Tbsp Grease

Directions

1
Scald peaches with hot water, rinse with cold water and peel the skin. Cut peaches into slices. Grease the fat pan of the oven. Cream soft fat, 200 g sugar and lemon peel. Stir in 4 eggs one after the other. Mix flour, 75 g starch and baking powder, sieve on top and stir in briefly. Put the dough into the fat pan and smooth it down.
2
For the curd icing, whisk 3 eggs, 180 g sugar and vanillin sugar with the whisks of the hand mixer until thick and creamy. Sift 60 g starch on top, add curd and milk and stir in. Pour the mixture onto the sponge mixture and spread. Spread the peach slices on the glaze. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Let cool off. Before serving, sprinkle cake with icing sugar and pistachios, cut into pieces