Short crust pastry mix: Place sifted all purpose flour, sugar, cocoa and baking powder into a large bowl. Add egg yolks, sour cream and chopped into small pieces butter or margarine or oil to the dry ingredients and mix all well together.
The mixture will become harder to mix and you will have to knead the dough by hand or using the dough knead machine until it no longer sticks to your hands.
Divide the kneaded dough into two equal parts (wrapped in saran wrap or bag) and place in the refrigerator or freezer for at least 30 minutes.
After 30 minutes; place one of the pieces of dough on a parchment paper big enough to cover your baking pan and roll it out to fit the bottom of the baking pan. I used a pan size 33x22.9x5.08 cm.
Now place the rolled pastry in the bottom of the pan lined with parchment paper and spread it all out. Set a side to prepare the cheese filling.
Cheese filling: Grind the farmers cheese 3 times. I was able to buy the cheese that was already grinded 3 times at the Polish deli store. They come in the small buckets as shown.
Separate the egg whites from the yolks. Add the egg whites to the 4 that were left over from the dough (then beat them until stiff).
Place egg yolks in a mixer bowl and beat with sugar until creamy.
Slowly incorporate the butter, margarine or oil. Add pudding and vanilla and beat all well.
You should have a uniform consistency of the cheese mixture without any lumps. It should be thick at this stage. At the end incorporate the beaten egg whites in to the cheese mixture. They will give it lightness and fluffiness.
Place the cheese mixture over the dough on the bottom of the pan. Make sure to spread it well in the corners.
Strain the peaches from the syrup and spread them evenly over the top of the cheese mixture.
Take the second part of the dough out of the refrigerator or freezer and grate it on a large-mesh grater directly onto the cheese mixture. It shreds way easier if it was in a freezer.
Place the pan into a preheated oven to 300 degrees Fahrenheit and bake it for about 60 minutes. After it has cooled down you can decorate it with chocolate or as you prefer. Enjoy!