Drip cake

Ingredients for 1 servings:

• 1 large can of peach(s)
• 3 eggs
• 500 g quark, low-fat
• 1 tbsp vanilla sugar
• 1 pkt. pudding powder, vanilla flavor
• 150 g sugar
• 500 ml milk
• 3 tbsp oil
• ½ lemon(s)
• 50 g powdered sugar
• 250 g flour
• 125 g butter
• 65 g sugar
• 1 egg(s)
• 1 pinch of salt
• 2 drops flavoring (lemon oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sift flour into a mixing bowl, add butter, sugar, egg, salt, and lemon oil, and knead everything into a smooth dough. Finally, knead by hand and refrigerate until ready to use. Line a cake pan with baking paper and grease the edges. Drain the peaches. Roll out the dough and line the springform pan with it, creating a separate roll for the edges. Press the edges firmly into the base and prick several times with a fork. Preheat the oven to 200°C. Separate 2 eggs. Whisk the low-fat quark with 1 whole egg and 2 egg yolks, vanilla sugar, custard powder, 150g sugar, milk, oil, and the juice of half a lemon until smooth. Place the drained peaches on the cake base, pour the cream over them, smooth the surface, and bake the cake for 60-70 minutes. Shortly before the end of the baking time, make a meringue: Beat 2 egg whites until stiff peaks form, add 50 g of powdered sugar and continue beating. Then spread the mixture over the almost-finished cake and bake for another 5 minutes. Let the cake cool thoroughly; this will create the typical “droplets” on top.