Peach and Vanilla Custard Cakes

Ingredients:

4 eggs, 200g caster sugar
200 gr of wheat flour, 4 tablespoons of hot water
3 tablespoons of sunflower oil
A pinch of salt
Ingredients for the cream:
2.5 sachets of vanilla pudding
1 sachet of vanilla sugar, 750 ml of milk
1 teaspoon of vanilla essence, 3 tablespoons of rum
250 gr of cottage cheese, sugar (to taste)
Furthermore:
Jam (optional)
A large can of peach compote
Chocolate ornaments for decoration

Method of preparation :

First we prepare the dough. Beat the yolks with the sugar. Pour in the hot water and oil and gradually add the flour. Beat the egg whites with a pinch of salt and add them to the yolk mixture.
Pour the dough into a buttered mold dusted with flour. Bake the dough for about 35 minutes at a temperature of 180-190 degrees.
We stick the cream. Pour 200 ml of milk over the pudding powder. Boil the remaining milk with the vanilla sugar. When it boils, add the pudding and stir constantly until it thickens. Remove the pudding from the heat and let it cool.
Then add the fromage blanc, rum, vanilla essence and sugar (according to your taste). Mix well to combine the ingredients.
Cut the cold top into pieces. Spread jam on each top piece. Then add the cream to the pieces of dough coated with jam. We cover the cream with another piece of top. We also decorate the second piece of top with cream. Then add half a peach and a chocolate ornament.
In this way we prepare all the cakes. We put the cakes in the refrigerator for a few hours, so that the cream solidifies. Bon appetit and happy cooking!