Peach – Danube Waves

Ingredients for 1 servings:

• 1 can peach(s) (850 ml)
• 125 g butter, soft
• 175 g sugar
• 3 eggs
• 200 g flour
• ½ pack of baking powder
• 4 tbsp cream
• 200 g cream
• 1 tbsp cocoa powder
• 7 sheets of gelatin
• 250 g low-fat curd cheese
• 250 g mascarpone
• some whipped cream
• Cream stiffener
• chocolate sprinkles

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Drain the peaches. Mix the butter with 125g of sugar and the eggs. Combine the flour and baking powder, add to the mixture along with 2 tablespoons of the cream, and mix well. Pour half of the batter into a 26cm springform pan. Mix the other half with cocoa powder and 2 tablespoons of cream and spread over the light-colored batter. Cut three peach halves into small pieces and arrange them on the batter. Bake the cake in a preheated oven (175°C, fan oven 150°C) for 25-30 minutes, then let it cool. Soak 3 and 4 gelatine leaves separately. Mix 50g of sugar with the quark and mascarpone. Stir 3 tablespoons of the cream into the 4 squeezed-out and dissolved gelatine leaves. Then stir this mixture into the remaining quark cream. Whip 200g of cream until stiff peaks form and fold in. Spread the cream on the cooled cake and chill until firm. Now puree the remaining peaches. Stir 3 tablespoons of this into the 3 squeezed and dissolved gelatin sheets, then add it to the remaining puree. Chill until the puree begins to set, then spread it over the cream. Whip some cream with cream stiffener, spread it around the edge of the cake, and sprinkle with chocolate sprinkles.