Desserts
Lavender-apricot cheesecake
Ingredients
For a pie tin of 24 cm in diameter
50 dkg
Mizo curd
2 cups
Mizo natural yoghurt (2 × 140 g)
3
egg
1/2 pack
baking powder
6 tablespoons
coconut shavings
2 threads
lavender flowers
to taste
sweetener
to taste
vanilla extract
1/2
lemon juice
4
peach
2 tablespoons
homemade apricot-lavender jam
Instructions:
Separate the egg whites and egg yolks. Mix the cottage cheese with egg yolk, yogurt, lemon juice, lavender flowers and vanilla extract. Sweeten to your taste and add the coconut and baking powder. Beat the egg whites into a hard foam and gently fold it into the cottage cheese mass.
Peel the peaches, slice them, arrange the slices in the cake tin, then pour over the cottage cheese mixture. Bake at 200 degrees for 30 minutes. When the top is golden brown, spread the jam on it and let the cake cool in the warm oven. Serve cut into slices.
Tip: the cake can also be made from peeled, halved canned peaches.