John Myers
Ingredients for 1 servings:
- 1 can peaches or apricots (820 g)
- 18 sheets of gelatin or 3 packs of gelatin powder
- 500 g quark
- 250 g yogurt
- 400 g whipped cream
- ½ pack of lemon peel or the peel of 1/2 lemon
- 150 g sugar
- 2 packs of cream stiffener
- 2 packets of vanilla sugar
- 1 cake base
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
super simple and super delicious cake
Place the cake base in a springform pan lined with aluminum foil or enclose it in a cake ring. Drain the fruit and reserve the juice. For the peach puree, simply puree the drained peaches or apricots with a generous splash of the reserved canned juice. Then, soak 6 sheets of gelatin or 1 packet of powdered gelatin according to the instructions, squeeze out the excess water, and melt in a small saucepan over low heat, stirring continuously. Vigorously stir in 1 tablespoon of the fruit puree, then stir this mixture into the remaining puree and chill. For the cheesecake topping, soak the remaining 12 sheets of gelatin or 2 packets of powdered gelatin according to the instructions. Meanwhile, mix together the quark, yogurt, lemon zest, sugar, 1 packet of vanilla sugar, and a generous splash of canned juice. Squeeze out the gelatin, melt it in a small saucepan over low heat, then vigorously stir in 1 tablespoon of the cream, then stir this mixture into the remaining cream. Whip the cream with 1 packet of vanilla sugar and 2 tablespoons of cream stiffener until stiff and fold in. Spread about 3 tablespoons of the fruit purée on the cake base, then add half of the quark cream, then spread half of the remaining fruit purée on top, then spread the remaining quark cream on top. Finish with the remaining fruit purée and create a light marbled pattern with a fork. Cover the cake and let it set in the refrigerator overnight.
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