Peach cheese cream cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 50 g flour
• 50 g cornstarch
• 1 pinch of baking powder
• 500 g quark, low-fat
• 1 can/n peach(s), 850 ml
• 200 g cream and 1 pack of cake mix

Instructions

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

Separate the eggs. Beat the egg whites, 2 tablespoons of water, and sugar until stiff. Then fold in the egg yolks. Mix the flour, starch, and baking powder and fold in. Transfer everything to a greased springform pan. Bake at 175 degrees Celsius for about 25 minutes. Then let it cool. Drain the peaches, reserving a few for garnishing. Halve the base. Place a cake ring around the bottom layer. Whip the cake mix with ½ liter of water until frothy, add the quark, whip the cream until stiff, and fold in. Divide the mixture into 4 portions, spread ¼ of each on the base. Arrange the peaches on top. Spoon the remaining quark mixture on top. Cover with the second layer. Chill for about 2 hours. Dust the cake with icing sugar. Decorate with peach slices.