Mascarpone quark cake with peaches

Ingredients for 1 servings:

• 150 g flour
• ½ pack of baking powder
• 50 g powdered sugar
• 50 g butter, cold
• 1 egg yolk
• 3 tbsp water, ice cold
• 4 eggs
• 250 g mascarpone
• 500 g quark
• 100 g sugar
• 1 tbsp vanilla sugar
• 1 pack of vanilla pudding
• 50 ml whipped cream
• 2 gr. can/n peach halves, 800 g each
• 1 tbsp powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 30 minutes

for a 26cm springform pan

Preheat the oven to 180°C (fan/convection oven). Line a 26cm springform pan with baking paper or grease and sprinkle with breadcrumbs. For the shortcrust pastry, sift the flour, baking powder, and icing sugar into a bowl or onto a baking board and mix. Add the butter, egg yolk, and about 3-5 tablespoons of ice-cold water and knead well. Press into the springform pan, creating a small raised edge, and refrigerate. For the quark filling, separate the eggs and mix the egg yolks with the cream. Add the mascarpone, quark, sugar, vanilla pudding, and vanilla sugar, and beat until creamy. Drain the peaches well and arrange them close together, curved side up, on the shortcrust pastry base. Beat the 5 egg whites until stiff and carefully fold into the quark mixture, ideally half first, then the rest. Pour the mixture over the peaches and smooth it down. Place in the preheated oven on the middle rack and bake for about 60 minutes. Be careful not to overcook the cake. Leave the cake in the turned-off oven for about 1 hour. Remove from the oven and let it cool in the pan for a good 3-4 hours. The cake must cool completely so the mixture can set. Dust with powdered sugar before cutting.