Sernik Izaura with Peaches (Wersja do druku)
A Polish classic layering cocoa crumb, creamy farmer's cheese filling, and juicy peach slices into one rich, chilled cake.
# Składniki:
For the cocoa dough
01 -
2 3/4 cups (400 g) all-purpose flour
02 -
6 tablespoons (75 g) granulated sugar
03 -
1 packet (16 g) vanilla sugar, or 1 teaspoon vanilla extract
04 -
1 teaspoon baking powder
05 -
2 tablespoons (10 g) unsweetened cocoa powder
06 -
14 tablespoons (200 g) cold butter, cubed
07 -
2 tablespoons (30 g) sour cream (18%)
For the cheese filling
08 -
3 1/3 lb (1.5 kg) farmer's cheese or dry curd cottage cheese, ground twice until smooth
09 -
6 large eggs
10 -
1 1/2 cups (300 g) granulated sugar
11 -
1 packet (16 g) vanilla sugar, or 1 teaspoon vanilla extract
12 -
1 packet (40 g) instant vanilla pudding powder (or 3 tablespoons cornstarch)
13 -
2/3 cup (150 g) butter, melted and cooled
For the topping
14 -
Two 29 oz (820 g) cans peach halves in light syrup, drained well and sliced
# Przygotowanie:
01 -
Work the flour, sugar, vanilla sugar, baking powder, cocoa, butter, and sour cream into a shaggy dough, just until it holds together. Wrap it and chill for 2-3 hours, or freeze for about 40 minutes, until firm enough to grate.
02 -
Grease a 13x9-inch (33x23 cm) pan. Coarsely grate about three quarters of the chilled dough across the bottom and press it into an even layer with your fingers.
03 -
Beat the eggs with the sugar and vanilla sugar until pale and roughly doubled in volume. Stream in the cooled melted butter, then fold in the ground cheese and pudding powder by hand until smooth.
04 -
Spread half the cheese filling over the base. Scatter the drained, sliced peaches evenly across it, then spoon the rest of the filling on top and smooth the surface.
05 -
Coarsely grate the remaining chilled dough directly over the filling so it lands in loose, even crumbs rather than one solid sheet.
06 -
Bake at 340°F (170°C) for 65-75 minutes, until the crumble looks dry and the center only jiggles slightly when the pan is nudged.
07 -
Let the cake cool completely in the pan, then refrigerate at least 4 hours, ideally overnight, so the layers set into clean slices.
# Uwagi:
01 -
The dough chills best in two separate portions from the start, one for the base and one for the crumble.
02 -
The cake slices most cleanly after a full night in the refrigerator.