Peach and Mascarpone Cake

Ingredients for 1 servings:

• 125 g butter or margarine, soft
• 150 g sugar
• 75 g sugar
• 1 pinch of salt
• 4 eggs
• 200 g ground almonds
• 1 tsp cocoa powder
• 1 tsp, heaped baking powder
• 1 tbsp almond flakes
• 1 can peach(s)
• 500 g mascarpone
• 500 g low-fat curd cheese
• 1 packet of vanilla sugar
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Grease and flour a 26 cm springform pan. Cream together the butter, 150 g sugar, and a pinch of salt. Beat in the eggs one at a time. Mix the almonds, cocoa powder, and baking powder well and briefly stir into the batter in portions. Spread into the pan. Bake in a preheated oven (electric oven: 175°C/fan oven: 150°C/gas mark 2) for approx. 40 minutes. Allow to cool in the pan on a wire rack. Roast the almonds in a dry pan and allow to cool. Drain the peaches. Set aside 1-2 pieces for decoration. Purée the remaining peaches with a hand blender. Remove the cake base from the pan and place it on a cake plate. Briefly mix the mascarpone, quark, 75 g sugar, and vanilla sugar. Spread the mixture loosely over the base. Chill for approx. 1 hour. Spread the peach purée over the mascarpone cream. Cut the reserved peaches into thin slices or wedges. Decorate the cake with peach slices and flaked almonds. Cut into 16 pieces.