Peach Cake

1/2 glass breadcrumbs

2 Art. l. sugar - for the cake, 3/4 cup - for filling and 4 tbsp. spoon - for decoration

150 g butter

1 kg canned peaches

500 g cottage cheese

1 Art. l. vanilla sugar

1/2 zest and juice of a lemon

1 glass fatty cream

16 g gelatin

3 Art. l. chopped walnuts

1 Art. l. peach jam

mint

Crush crackers. Then mix with sugar, butter and place in a form. With peaches pour syrup, 300 g Prepare mashed potatoes.

Thoroughly knead the homogeneous mass of cheese, sugar, vanilla sugar, lemon peel with the addition of syrup. At the end, add the fruit puree.

Whip the cream to cool the foam. Soak the gelatin in a small amount of cold boiled water, leave for 30 minutes, then stir shall shoot in a water bath. And then, and more add to the curd mixture. Split form, fill compounding, flatten and place in the refrigerator for 2-3 hours.

On top of the cake spread out the remaining peaches. Lubricate the edge of the cake with jam, sprinkle with nuts and complete mint.