Peach and Quark Cake without Baking

For the biscuit base

1. Line the bottom of a 26 cm diameter springform pan with baking paper and clamp the edge of the springform pan.
2. Melt 2,140 g butter or margarine in a high saucepan over a low heat on the stove top.
3. In a large freezer bag, use a rolling pin to finely crumble the shortbread biscuits. Add these biscuit crumbs to the melted margarine or butter and mix together. Then pour the butter and biscuit mixture into the springform pan, distribute it evenly, press firmly and leave to cool in the refrigerator for at least 1 hour.

For the topping or filling

1. Soak the gelatine in a suitable saucepan with enough cold water.
2. Drain the peaches, collecting the juice.
3. Mix the packet of cream stabilizer with 20 g sugar (20 g sugar has been removed from the 200 g sugar), whisk the cream lightly with a whisk of an electric hand mixer, slowly pour in the sugar-cream stabilizer mixture while stirring, the cream completely Beat until stiff and refrigerate in the refrigerator until ready to use.
4. Mix the 500 g quark and 500 g mascarpone with 180 g sugar and vanilla sugar thoroughly.
5. Measure out 150 ml of juice from the drained peaches and stir in.
6. Gently squeeze out the gelatine and dissolve it in the saucepan over a mild heat, and stir into the quark-mascarpone cream with a whisk while stirring vigorously. Now fold the whipped cream into the cream with a whisk.
7. Take the biscuit base out of the refrigerator, remove the springform rim, place it upside down on a transportable cake plate, loosen the springform base and carefully remove the baking paper, and place a cake ring around it.
8. Spread 1 / 3 of the quark cream on top.
9. For the fruit sauce, weigh 100 g of peaches and set aside.
10. Spread the 8 peach halves on the quark cream. Pour the remaining 2/3 cream over it and smooth it out. Put the cake in the refrigerator for at least 6 hours, even better overnight.

Preparation of the fruit mirror

1. Puree the 100 g peaches that have been set aside, place in a saucepan and cook with the 50 g preserving sugar for about 4 minutes, stirring constantly. Add the sparkling wine and, while stirring constantly, dissolve the icing powder until no more lumps of the icing powder can be seen. Bring the whole thing to the boil again, let it cool down for 2 minutes and pour it onto the cake spoon by spoon.

For decoration

1. Beat the whipped cream with the whisk of an electric hand mixer until stiff, pour into a dressing bag with medium-sized rosette nozzles and spray on rosettes. After about 1 hour, the cake ring can be removed and the cake can be transported and served. Good Appetite!