Meringue almond cake with peaches

Ingredients for 1 servings:

• 4 egg yolks
• 100 g butter, liquid
• 120 g sugar
• 25 g vanilla sugar
• 150 g flour
• 2 tsp, leveled baking powder
• 1 pinch of salt
• 2 tbsp milk
• 4 egg whites
• 1 pinch of salt
• 100 g sugar
• 100 g almond flakes
• 500 g quark
• 200 g yogurt
• 50 g sugar
• 25 g vanilla sugar
• 200 g whipped cream
• 1 lemon(s), zest and juice
• 4 sheets of gelatin
• 1 gr. can/n peach(s), 500 g drained weight
• 1 tbsp powdered sugar, for sprinkling
• possibly grease for the form, or baking paper

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 15 minutes

Preheat oven to 180°C (top/bottom heat). For the pastry, cream the butter with sugar, salt, and vanilla sugar until fluffy. Stir in the egg yolks one at a time. Sift the flour and mix well with the baking powder. Fold into the batter along with the milk. Line the bottom of a 26cm springform pan with baking paper or grease it, leaving the sides free, and pour in half of the batter. For the meringue, beat the egg whites until stiff peaks form, add salt, and slowly add the sugar while continuing to beat. Brush half of the beaten egg whites onto the batter, sprinkle half of the almonds on top, and bake the cake on the middle rack for about 18-20 minutes. Repeat with the remaining batter, meringue, and almonds. Then let both cake layers cool completely. The cake layers can easily be baked a day in advance! For the quark filling, drain the peaches in a sieve (reserve the juice for another purpose). Soak the gelatin in cold water for about 10 minutes. Mix the quark and yogurt, lemon juice and zest, and sugar. Whisk the cream with the vanilla sugar until stiff and fold into the quark cream. Heat the gelatin in a small saucepan, but do not boil. Stir in about 2 tablespoons of the quark mixture, then add to the quark cream. Place the first layer on a cake plate or cake ring. Spread a third of the quark cream over the layer and smooth it down. Slice the drained peaches into wedges and arrange them on the quark cream. Spread the rest of the quark cream on top and smooth it down. Top with the second layer. Refrigerate for at least 3 hours. Dust with icing sugar to serve.