Donauwelle Peach Dream

Ingredients for 1 servings:

• 2 eggs
• 90 g sugar
• 90 ml oil
• 175 ml milk
• 175 g flour
• 1 ½ tsp baking powder
• 1 tbsp cocoa powder
• 1 can peach(s), 850 ml
• 2 packs of gelatin powder, or 12 sheets
• 250 g low-fat curd cheese
• 250 g mascarpone
• 50 g sugar
• 200 g cream

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 45 minutes

Beat the eggs with the sugar until thick and creamy, then slowly add the oil. Then mix the flour and baking powder and stir into the egg mixture alternately with the milk. Pour half of the batter into a springform pan and mix the rest with the cocoa and carefully pour into the light mixture. Dice 3 peaches and spread them on top of the batter. Bake at 175 degrees Celsius for about 25-35 minutes. Let cool. Soak one packet of gelatine. In the meantime, mix the mascarpone and quark with the sugar. Dissolve the gelatine and stir the quark mixture into the gelatine. Whip 200g of cream until stiff and fold in, spread on the base, smoothing out. Chill for 4 hours or overnight. Soak the second packet of gelatine. Purée the remaining peaches and 100ml of the draining liquid, mix with the dissolved gelatine and chill until it begins to set. Spread on the cake. Chill for 30 minutes.