John Myers
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Peach Cheese Cream Cake
The perfect peach cheese cream cake recipe with a picture and simple step-by-step instructions.
dough
- Flour
- Cold butter
- Sugar
- Baking powder
- Egg yolk
- Salt
Peach and cheese cream
- Lowfat quark
- Peaches
- Galantine
- Vanilla sugar
- Cream 40% fat
- Tin trone
- Sugar
- Cake ring
- Springform pan
- Soak gelantiene in cold water for 5 minutes, put peaches in a colander, drain the juice and collect. Preheat the oven to 200 degrees U / O or 180 degrees convection.
- Quickly knead the ingredients for the dough with your hands into a ball of dough, wrap in cling film and leave to rest in the refrigerator for a while.
- Put quark in a mixing bowl, add sugar and vanilla sugar. Put the orange juice in a measuring cup and fill up with peach juice to a total of 1/4 l of liquid. Add to the quark mixture and stir well. In the meantime, heat lemon juice in a saucepan and dissolve gelatin in it. Let cool down a little, add 2 tablespoons of the quark mixture to the dissolved gelatin. Then mix everything well with the quark mixture. Chill the quark cream in the refrigerator.
- Live out the springform pan with baking paper, roll out the dough and place on the springform pan base. Prick the dough several times with a fork and bake for 12 minutes.
- Whip 1 / 2 l cream until stiff and fold into the quark mixture. Put one peach half aside for the garnish. Cut the remaining peach halves into slices of the same thickness. Take the baked dough out of the springform pan and surround it with the cake ring. Let the base cool down a little and cover with the peaches. Put the curd mixture on top. Chill in the refrigerator for 6 hours.
- Carefully remove the cake from the cake ring. To do this, carefully remove the ring from the cake with a knife. Whip the remaining 200 ml cream until stiff and garnish as desired.
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