Peach Charlotte with cream cheese

Ingredients for 16 servings:

• 4 eggs, separated
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 1 pinch of baking powder
• 4 tbsp jam (peach jam)
• 500 g quark (low-fat quark)
• 125 g sugar
• 1 lemon(s), juice and zest
• 1 pack of gelatin, ground
• 1 cup of cream
• 1 can peach(s), drained
• 1 pack of cake glaze, clear
• 2 tbsp sugar
• 250 ml peach juice, from the can

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Fruity and light – and looks great!

For the sponge cake, beat the egg yolks with sugar and vanilla sugar until thick and creamy. Mix the flour with the baking powder and sift it over the cake. Beat the egg whites until stiff, then add them to the cake and carefully fold everything in. Spread the mixture onto a baking sheet lined with baking paper and bake at 200°C for about 10-12 minutes. Immediately turn out onto a kitchen towel sprinkled with sugar and cover with a damp cloth. Heat the jam with 1 tablespoon of rum, if desired. Remove the damp cloth, peel off the baking paper and spread the jam onto the sponge cake. Roll up tightly, starting from the longer side. Let cool. For the cheesecake, whisk the quark with the sugar, lemon zest and lemon juice. Soften and dissolve the gelatine according to the package instructions. Stir about 2 tablespoons of the quark mixture into the gelatine, then stir the quark-gelatine mixture into the quark mixture. Chill. Dice the drained peaches. As soon as the quark cream begins to set, whip the cream until stiff and fold it into the quark cream along with the peach pieces, then chill again. Cut the Swiss roll into approximately 24 slices. Line a 2-liter glass bowl with cling film. Press the sponge slices tightly together into the glass bowl and fill any small holes with the scraps, keeping them close together. Then pour the quark cream over the sponge slices and smooth them down. Leave to set in the refrigerator for at least 3 hours, or ideally overnight. Then turn the cake out onto a cake plate. Prepare the glaze according to the package instructions using the sugar and juice and thoroughly brush the dome with it until it is completely covered. Now just let the glaze set and enjoy. The peach version tastes light and summery, but you can also replace the peaches and the matching jam with any other fruit that the jam shelf has to offer, such as strawberries, raspberries, apricots, cherries, pineapple, apples, oranges, etc.