Gaby
Ingredients:
Poppy Seed Cake: 1 tablespoon of natural honey, 1 cup of sugar, 5 eggs, 150g of melted butter (about 5.3 oz), 1 tablespoon of starch, 2 tablespoons of flour, 5 sour apples, peeled and diced, 1 tablespoon of baking powder, 2 cups of ground poppy seeds.
Peach-Cottage Cheese Layers: 500g of flour (about 4 cups), 250g of margarine (about 0.5 lb), 3 egg yolks, 1 cup of sugar, 1 tablespoon of baking powder, 1 packet of vanilla sugar.
Cottage Cheese Filling: 1kg of cottage cheese (about 2.2 lbs), 3 eggs, 2 egg whites, 2 tablespoons of semolina, 1 packet of vanilla sugar, 2 cups of sugar, 2 cans of canned peaches.
Frosting: 1 can of sweetened condensed milk, 350g of butter (about 12.3 oz), a little peach syrup.
Chocolate Glaze: 3 tablespoons of cocoa powder, 3 tablespoons of sugar, 3 tablespoons of sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine), 0.5 tablespoon of butter.
For the poppy seed cake, beat the egg yolks with sugar, then add honey and margarine. Next, fold in the whipped egg whites and all the dry ingredients, mixing well before adding the diced apples. Bake for 40-50 minutes at 150 degrees Celsius (about 300 degrees Fahrenheit).
For the peach-cottage cheese layers, mix the flour and margarine with the egg yolks, sugar, baking powder, and vanilla. Knead the dough, divide it into two parts, and spread it onto greased baking sheets.
Blend the cottage cheese, then add sugar, egg yolks, whipped egg whites, and semolina. Divide this mixture into two parts and spread it over the dough. Top with the diced peaches and bake at 150 degrees Celsius (about 300 degrees Fahrenheit) for 40 minutes. Let cool.
For the frosting, whip the sweetened condensed milk with the butter and add a little peach syrup.
Assemble the cake by layering: cottage cheese layer with peaches facing up, frosting, poppy seed cake, frosting, and cottage cheese layer with peaches facing down. Finally, pour the chocolate glaze on top.
