Lara's Peach Melba Pull-Apart Cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 egg(s)
• 200 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs, separated
• 500 g quark
• some lemon juice
• 3 tbsp peach liqueur
• 2 tbsp cornstarch
• 50 ml syrup (raspberry syrup)
• ½ point jelly, raspberry flavor
• 100 g raspberries, fresh or frozen (not thawed)
• 2 peaches, halved, from the can

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Idea by Zupfkuchen-Team

Make a dough from the dough ingredients. Use 2/3 of the dough to line the base and approximately 2 cm of the sides of a greased springform pan. Chill the rest. Pre-bake at 180°C for about 10 minutes. Beat the egg yolks with the sugar until frothy, stir in the quark and lemon juice. Then beat the egg whites until stiff and carefully fold in. Divide the dough between two bowls. Stir the peach liqueur and cornstarch into one half of the dough, and the raspberry syrup and jelly powder into the other half. First pour the raspberry dough onto the pre-baked base, then spread the peach dough on top. Alternate the raspberries and peach slices over the dough, roll out the remaining dough, tear into pieces, and sprinkle on top. Bake at 180°C for about 1 hour.