Cream cheese cake with peaches

Ingredients for 1 servings:

• 2 eggs
• 1 tbsp water
• 80 g sugar
• 1 tbsp vanilla sugar
• 70 g flour
• 30 g cornstarch
• 1 tsp baking powder
• 1 large can of peach(s)
• 16 sheets of white gelatin
• 750 g quark
• 150 g yogurt
• 120 g sugar
• 1 lemon(s)
• 300 ml whipped cream

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 40 minutes

For the batter, beat the eggs with the water, sugar, and vanilla sugar using an electric hand mixer for about 10 minutes until thick and foamy. Sift the flour, starch, and baking powder over the mixture and fold in. Bake in a 26cm springform pan at approximately 175°C for 20 minutes in a preheated oven. Once cooled, place the cake rim around the edge of the pan. Drain the peaches and collect the juice. I use a can with a total capacity of 820g and a drained weight of 490g. Soak 5 gelatine leaves in cold water for 10 minutes, then squeeze out the excess liquid. Puree the peaches (should make about 500ml), stir in the dissolved gelatine at low heat, and chill. Soak 8 gelatine leaves in cold water for 10 minutes, squeeze out the excess liquid, and dissolve at low heat. Squeeze the lemon, mix the juice with the quark, yogurt, and sugar, and stir in the dissolved gelatine. When the cream begins to set, whip the cream until stiff and fold in. Spread a few tablespoons of the peach puree over the cake base, then add half of the quark cream, then about half of the remaining peach puree on top, then the remaining quark cream, and finally the rest of the peach puree. Gently swirl it through with a fork to create a light marbled pattern. Chill the cake. Soften and dissolve the remaining 3 sheets of gelatine as described, then mix with the reserved peach juice (this should be about 300 ml). Carefully spread this liquid over the surface of the cake and chill the cake for several hours.