Curd Cake with Fruit

Ingredients

250 g yeast puff pastry

1 tbsp butter

4 egg yolks

1 cup milk

250 g sugar

500 g 9% cottage cheese

500 ml 35% cream

45 g gelatin granules

1 can canned peach

500 g cherries

Soak 30 g and 15 g of gelatin in separate containers in a small amount of cold boiled water. Roll out the dough into a thin layer. Preheat oven to 220°C. Cut out a circle of dough with a diameter of 30–32 cm and prick the surface with a fork.

Grease a baking sheet with butter. Place the dough circle on a baking sheet and bake in the oven for 10 minutes until golden brown. The crust will shrink slightly when finished.

Make the custard. Combine the milk, sugar, and egg yolks in a bowl. Place over a double boiler and cook, stirring constantly, until thickened. Remove from heat, add 30 g of the softened gelatin, and stir until completely dissolved. Let cool.

Press the cottage cheese through a sieve, then whip the cream. Fold the cottage cheese and cream into the cooled custard. Pat the peaches dry with a paper towel, cut into small pieces, and add to the curd mixture.

Place the frozen cherries in a saucepan, add the sugar, and pour in enough water to just cover the cherries. Bring to a boil, remove from heat, and mix in the remaining gelatin. Stir well and let cool.

 Line a tall springform pan with plastic wrap, place the baked crust on the bottom, and top with the cream cheese frosting. Refrigerate for 1–1.5 hours until the frosting has set. Then pour in the cherry mixture. Return to the refrigerator and let set completely. Before serving, remove the sides of the pan and the plastic wrap.

Enjoy!