Peach Mascarpone Pie

Category: Confectionery

Ingredients
Dough:
Wheat flour, premium	300 g
Butter	200 g
Sugar	70-100 g
Egg yolks	3 pcs.
Baking powder	1 tsp
Filling:
Canned peaches	1 can
Fill:
Peach syrup	250-300 ml
Egg yolks	2 pcs.
Egg whites	5 pieces.
Sour cream	100 g
Mascarpone	450-500 g
Sugar	100 g
Almond flakes for sprinkling	optional
Baking dish with a diameter of 28 cm

Cooking method

A few days ago an amazing action took place in one of the supermarkets in Kiev - Mascarpone for a cheap price (40.00 UAH / kg). Well, I could not resist such an opportunity to stock up on yummy. I spent a long and tedious way wooling the Internet in search of a suitable recipe, but, apart from various options for Tiramisu, cheesecakes and mascarpone-based creams, I did not find anything attractive for myself. Therefore, I decided to experiment, so to speak, to go through all the sand-based pies with fillings. What happened is for you to judge, dear members of the forum))) I hope someone will like my idea to implement it in their kitchen)))
I want to note that the resulting pie showed an interesting phenomenon. We do not eat pastries quickly, and therefore we can eat such a pie for 4 days)) But every day the pie becomes tastier. So, let's get started:
In the recipe, I spread the whites and yolks, but I will say right away that you need 5 eggs, and they must be divided into separate proteins, 3 yolks separately and 2 yolks separately.
Dough:
Mix flour with baking powder and sugar (I took 100 g, but the dough seemed a little sweeter than I would like, so sugar can be reduced for those who like less sweet pies). In a dry mixture, rub or chop the chilled butter with a knife, and grind everything to a crumb state. Add 3 yolks and knead the dough. If the dough seems a little dry (depending on flour and butter), then you can add 1 whole egg or 1-2 tablespoons of sour cream. Gather the dough into a ball and refrigerate for 30 minutes.
Filling and filling:
Put the peaches in a colander, drain the syrup. Then cut the peaches into slices or semicircles about 4-5 mm thick.
Beat the whites with a pinch of salt until firm peaks.
Grind the yolks (2 pcs.) With sugar (100 g), add sour cream (100 g), peach syrup (I got about 280 ml syrup). In the resulting chatterbox, in several tricks, mix the mascarpone and beat everything thoroughly with a mixer until smooth. Then carefully stir in the whipped whites so that the mass does not settle.
Prepare a split form - baking parchment on the bottom, grease the sides with butter and sprinkle with flour. I had a mold with a diameter of 26 cm, but I also put a pastry ring on the outside to increase the height of the sides (and I did it right).
Put the dough into the mold, forming the sides (the higher the better, but not less than 3-3.5 cm). Put the peaches on the bottom and fill them with the resulting fill. In a 26 cm mold, this amount of fill was 0.5 cm below the edge of the mold.
I left the peach peaks and garnished them on top of the cake, and sprinkled them with almond petals between the peaches.
Bake in an oven preheated to 150-170 degrees until tender. I checked it with a splinter, since after an hour of baking, the middle was still damp. I baked at 170 degrees, so the soufflé "broke" slightly. I think that the temperature should be lowered to 150 degrees, if a more "marketable" look is needed. The soufflé rises quite strongly, so a form with high sides is needed.
Allow the finished cake to cool in the form, then gently use a spatula (I have a thin spatula from the MRIYA combine) to separate the soufflé from the walls of the form, if it sticks. The pie really tastes better over time, the soufflé seems to thicken.

The dish is designed for

12 sectors

Time for preparing:

4 hours

Cooking program:

oven

Note

This is the texture of the soufflé. I think it is possible to reduce the amount of filling, but I had to use 500 g of mascarpone. And you can use any cream cheese here. The only thing is, if cottage cheese or cheese is more liquid than mascarpone, then you need to reduce the amount of syrup and sour cream. The amount of sugar, in the case of a decrease in syrup and cream cheese, also adjust to taste. The fill should be sweet, but not sugary before adding proteins.