When I was a kid, Sundays always seemed like a special day. My dad would wake up early to prepare an extraordinary lunch (I’m taking 5 types of vegetables, roasts, potatoes, salads) and he made sure it was ready by 12. There was no excuse to miss the lunch (not even when as a teenager I was so hangover I could sleep the whole day, nope)! We’re very serious about our food, you see!
My mom, on the other hand, would bake a cake on a Sunday morning. She might not be the best cook in the world but her cakes! Oh her cakes are to die for. My absolute favourite till this day is the meringue cheesecake with peaches. She would always bake a giant tray of it (because sharing is caring - in Poland you don’t just bake cake for your kids, you bake it for the cousins and aunts and neighbours). When it was ready and cooling off, I would quietly sneak into the kitchen to eat a bit of the meringue that was on top of it. I always said to myself I’d take a piece and leave, but I could never stop on just one piece. I tried to carefully and strategically take out the pieces of meringue so no one would notice. Tried and miserably fail since I ended up eating out 1/3 of the topping. EVERYONE noticed. EVERY time. Don’t be fooled, the other layers of the cake are just as delicious and the best is the combination of all of them: the unsweetened dough, the peachy cheesecake and then the crunchy meringue. It might not be a cake that is made in 10 minutes but it is just the best (it might be gone in 10 minutes thought, a fair warning!)
220 g flour
90 g butter
3 egg yolks
1 el baking powder
250 g cream cheese (Philadelphia type) of cheese
60 g sugar
6 peach halves (canned)
3 egg whites
40 g powdered sugar
Preheat the oven to 170 degrees. Put the dough ingredients in a Kitchenaid mixer and combine well on a low speed. Spray a baking tray with baking spray and make a layer from the dough. Put a small piece of the dough aside in a foil and put in the freezer while you prepare the rest of the cake.
Mix the cheesecake ingredients (except for peaches) in a bowl. Pour over the dough layer. Arrange the peach halves on the cheese layer.
Put egg whites into the Kitchenaid and mix on the highest stand. When the eggs are stiff, gradually add powdered sugar till a meringue forms. Scoop out the meringue on top of the cake.
Take out the small piece of dough from the freezer and grate in on top of the meringue.
Bake for 1 hour.