John Myers
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Cheese Poppy Seed Peach Cake
The perfect cheese poppy seed peach cake recipe with a picture and simple step-by-step instructions.
shortcrust
- 275 g Sifted flour
- 1 Msp Baking powder
- 100 g Butter
- 50 g Sugar
- 2 Eggs
Poppy seed mass
- 1 Small can of peaches
- 250 g Poppy seed mixture ready to bake
Cheese mass
- 500 g Lowfat quark
- 100 g Sugar
- 1 Bourbon vanilla sugar
- 2 Eggs
- 50 g Sifted flour
- 50 g Butter at room temperature
- Juice of one lemon
- 1 Egg yolks for brushing
- Make shortcrust pastry with the ingredients and place in the refrigerator for about 30 minutes
- Open the can of peaches and drain the peaches in a colander. After draining, take 3 peaches and cut into 8 cubes each. Fold the peach cubes into the poppy seed mixture.
- Mix the ingredients of the cheese mass in a bowl with a whisk to a homogeneous mass. In the meantime, preheat the oven to 180 ° C top / bottom heat.
- Roll out the shortcrust pastry approx. 0.5 cm thick and place in a springform pan (26 cm) that has been greased and dusted with a little breadcrumbs and press up approx. 2 cm at the edge.
- Spread the poppy seed and peach mixture on the dough.
- Then pour the cheese mixture over it and put it in the oven. After 40 minutes, brush the cake with an egg yolk and bake for another 20 minutes. Poke in with a kebab skewer, if no mass sticks, the cake is ready!
- Tastes even better the next day ☺
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