Peach Amarettini Cake

Ingredients for 1 servings:

• 215 g biscuits (amarettini)
• 300 g flour
• 2 tsp baking powder
• 275 g sugar
• 250 g butter, soft
• 1 can peach(s), approx. 850 ml
• 5 eggs
• 1 kg low-fat curd cheese, 0.2%
• 250 g sour cream
• 2 packs of pudding powder, vanilla
• 2 tbsp vanilla sugar
• 1 dashes lemon juice
• 1 pinch of salt
• Fat, for the shape
• Flour , for the shape
• Biscuit(s) (Amarettini), for sprinkling

Instructions

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

Cheesecake with peaches and amaretti crumbles

Grease and flour a deep baking tray thoroughly, then refrigerate. Finely grind the amaretti biscuits in a food processor and mix with 285g of flour, baking powder, and 100g of sugar. Add the butter in pieces and knead into crumbles. Spread about 2/3 of the crumbles on the baking tray, press them down to form a base, and return them to the refrigerator. Sprinkle the remaining flour over the last third of the crumbles, shake well, and refrigerate for about 30 minutes. In the meantime, preheat the oven to 175°C (top and bottom heat). Drain the peaches and cut them into wedges. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the remaining 175g of sugar until frothy. Stir in the quark, sour cream, and pudding mix, and season with vanilla sugar and lemon juice. Then carefully fold in the beaten egg whites. Spread the quark mixture evenly over the cooled base and scatter the peach slices and remaining crumble on top. Bake the cake in the preheated oven for about 45 minutes, then turn off the oven and let it rest for a while. Remove the cake from the oven and let it cool completely on the baking sheet. Sprinkle the cake with coarsely crushed amaretti biscuits, if desired, before serving.