Peach and cream cheese cake with Choco Crossies

Ingredients for 1 servings:

• 4 m.-sized eggs
• 100 g sugar
• 1 pinch of salt
• 1 tbsp vanilla sugar
• 150 g flour
• 1 can peach(s), 850 ml
• 1 pack of confectionery (Choco-Crossies, dark chocolate)
• 500 g curd cheese, 40%
• 500 g cream
• 150 g sugar
• 1 pinch of salt
• 8 sheets of white gelatin
• 375 ml passion fruit juice or multivitamin juice
• 3 pkt. vanilla sauce powder, instant, no cooking
• 200 g cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Line the bottom of a 28 cm springform pan with baking paper. Beat the eggs with sugar, salt, and vanilla sugar until light and fluffy, then fold in the sifted flour. Pour into the pan and bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Allow to cool in the pan. Then remove from the pan and place a cake ring around the cake. Drain the peaches and cut 8 thin strips from one peach for decoration and set aside. Dice the remaining peaches. Select 8 nice-sized pieces of the Choco Crossies and set aside for decoration. Roughly chop the remaining Choco Crossies. Soak the gelatine. Mix together the quark, sugar, and a pinch of salt. Dissolve the soaked gelatine over low heat and mix first with a little of the quark mixture, then with the remaining quark mixture. Fold in the peach cubes and roughly chopped Choco Crossies. Whip the cream until stiff peaks form and fold in. Pour everything into the cake ring and smooth it down. Let it set in the refrigerator. Once everything has set, stir together the juice and vanilla sauce (best done in a shaker) and spread it over the quark mixture. This needs to be done quickly, as it will start to thicken immediately. Whip the remaining cream until stiff, fill a piping bag with a star nozzle, and pipe 16 dots of cream onto the quark. Alternate between a peach slice and a Choco Crossie.