Peach cheesecake with meringue

Ingredients for 1 servings:

• 1 can peach(s)
• 5 eggs, 2 of them separated
• 300 g sugar
• 4 tbsp semolina
• 750 g low-fat curd cheese
• some lemon peel, untreated, grated
• 150 g butter, soft
• 1 packet of vanilla sugar
• 100 g flour
• 100 g ground almonds
• 1 tsp baking powder
• 75 ml orange juice
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the peaches into wedges. For the quark mixture, beat 2 egg yolks and 150g sugar until creamy. Stir in the semolina, quark, and lemon zest. For the pastry, beat the softened butter, 150g sugar, and vanilla sugar until creamy. Stir in the 3 whole eggs, one at a time. Mix the flour, almonds, and baking powder and stir into the mixture alternately with the juice. Grease and flour a springform pan. Pour the batter into the pan and spread the peach slices on top. Spread the quark mixture on top and smooth it down. Bake in a preheated oven at 175°C for about 1 hour. Remove the cake from the oven and chill for about 4 hours. Beat the egg whites until stiff peaks form, gradually adding 100g sugar. Continue beating the egg whites until glossy white. Spread the egg whites on the cake, leaving about 2cm free around the edges. Bake in the oven (200°C) until golden brown.