Peach Melba Cake

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 250 g sugar
• 2 packets of vanilla sugar
• 1 ½ tbsp cocoa powder
• 6 m.-sized eggs
• 125 g butter
• 1 kg quark (low-fat quark)
• ½ lemon(s), the juice
• 1 pack of ready-made cheesecake mix (cheesecake aid)
• 50 ml syrup (raspberry)
• 1 pack of jelly of your choice
• 50 ml peach liqueur
• Fat for the mold
• Flour for the mold and work surface

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Knead the flour, baking powder, 125g sugar, 1 sachet of vanilla sugar, cocoa powder, 1 egg, and butter (cut into flakes) into a smooth dough. Shape the dough into a ball, wrap in cling film, and chill for about 30 minutes. Grease and flour a 26cm springform pan. Roll out 3/4 of the shortcrust pastry on a floured surface into a round shape (32cm in diameter). Line the springform pan with the dough, pressing down the edges. Roll out the remaining dough on a floured surface and cut out small flowers. Chill the flowers and springform pan again. Beat 125g sugar, 1 sachet of vanilla sugar, and 5 eggs until frothy. Stir in the quark, lemon juice, and cheesecake improver. Halve the quark mixture. Stir the raspberry syrup and jelly into one half. Stir the peach liqueur into the other half. Pour the raspberry mixture onto the shortcrust pastry base and smooth it out. Pour the peach mixture on top and carefully smooth it out. Distribute the blossoms over the surface. Bake in a preheated oven at 175°C for about 1 hour (cover the cake after 45 minutes if necessary). Loosen the sides of the pan and let the cake cool for about 2 hours.