Peach cream quark cake

Ingredients for 1 servings:

• 1 large can of peach(s)
• 750 g quark
• Sugar
• 1 ½ packs of gelatin
• 200 ml cream
• 1 cup(s) flour
• 2 eggs
• 3 tbsp sugar
• 5 tbsp milk
• 5 tbsp oil
• ½ pack of baking powder
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

For the base, mix all ingredients together and bake in a greased springform pan at 200°C for about 15 minutes. Drain the fruit, let it drain, and cut into pieces or puree. Mix with the quark and sugar as desired. Dissolve the gelatin in the fruit juice as directed on the package and stir in. When the mixture begins to set, whip the cream until stiff peaks form and fold in. If you like, you can also whip 3 egg whites until stiff peaks form and fold in as well (this makes the mixture nice and fluffy). Pour the mixture onto the cooled base and refrigerate for at least 2 hours. Of course, you can substitute the peaches with other fruit. We’ve tried the cake with strawberries, blueberries, tangerines, and pears (I also added about 100g of chocolate sprinkles to the quark and cream mixture), and we always enjoyed it.