Peach and cottage cheese cake


4 eggs
75 g fructose or (180 g sugar)
250 g of flour
1/2 sachet of baking powder
300 g cottage cheese (0% or not)
4 to 5 peaches
2 tablespoons of kirsch
1 bag of vanilla Canderel or vanilla sugar

Preheat your oven to 180°C.

In your salad bowl, whisk the eggs with the sugar, add the flour, the yeast, the cottage cheese and the kirsch.
Mix well.
Grease your mold if it is not in silicone and pour the previously made dough.
Peel and pit the peaches and cut them into thick strips.
Press the peach slices into the batter and sprinkle with vanilla sugar.
Bake for about 35 to 40 minutes.
Check with the tip of a knife to make sure it is cooked through.
Turn out and sprinkle with powdered sugar if necessary.

Enjoy it warm or cold, and for those with a sweet tooth, it is not forbidden to add a scoop of vanilla ice cream.