Peach cake with quark cream

Ingredients for 1 servings:

• 4 eggs
• 160 g sugar
• 1 pack flavoring (lemon flavor)
• 100 g flour
• 75 g cornstarch
• 2 tsp, leveled baking powder
• 1 tbsp almonds, ground, peeled
• 2 can/n peach(s), (480g drained weight each)
• 7 sheets of white gelatin
• 1 lime(s) , (juice)
• 50 g sugar
• 500 g quark (low-fat quark)
• 600 ml whipped cream
• 2 tsp cream stiffener
• 50 g almond(s), flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Beat eggs, 2 tablespoons of water, sugar, and lemon flavor until frothy. Mix flour, starch, and baking powder, and sift over the cake. Add almonds and fold everything in. Spread batter into a 26cm springform pan lined with baking paper. Bake in a preheated oven at 180°C for approx. 35 minutes. Remove from oven. Turn out onto a wire rack. Peel off the baking paper and let cool. Cut a straight line across the top and halve horizontally. Place one layer on a cake plate. Enclose it in a cake ring. Drain the peaches, reserving the juice. Measure out 150ml of it. Cut 4 peach halves into wedges and set aside. Soak the gelatine. Heat the peach juice, lime juice, and sugar. Squeeze out the gelatine and dissolve it in the sugar. Stir in the quark. Whip 400ml of cream until stiff, then fold in. Spread some of the cream on the first layer and place the peaches on top. Spread the remaining cream over the top. Place the second layer on top. Chill. Remove the cake ring. Whip the remaining cream and whipped cream stiffener. Spread it on the cake. Sprinkle the edges and top with almonds. Decorate the cake with peach slices.