John Myers
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Peach Curd Cream Cake
The perfect peach curd cream cake recipe with a picture and simple step-by-step instructions.
pie crust
- 2 Eggs
- 80 g Sugar
- 1 pck. Vanilla sugar
- 4 tbsp Oil
- 4 tbsp Water
- 250 g Flour
- 0,5 pck. Baking powder
covering
- 1 820g Pie peaches canned
- 500 g Quark 40% or low-fat Quark
- 200 g Cream
- 3 tbsp Sugar
- 1 pck. Vanilla sugar
- 10 sheet Gelatin
- For the cake base, process all the ingredients into a batter. Grease a 28 cm springform well and sprinkle lightly with breadcrumbs. Pour the dough into the mold and bake in the preheated oven at 180 degrees for 20 minutes. Let cool well on a rack.
- Drain the peach wedges well and collect the juice. Beat the cream until stiff. Mix the quark with the sugar, vanilla sugar and a little juice until smooth. Fold in the cream.
- Dissolve gelatine in cold water for 10 minutes. Heat the remaining juice slightly. Squeeze out the gelatine and dissolve in the juice.
- Stir the gelatin juice with the quark mixture until smooth and cool in the refrigerator for about an hour. Check it more often, it should still be viscous.
- enclose the base with a cake ring. Distribute the peaches on the base. Pour the thick quark mixture over it and let it set in the refrigerator. For at least 4 hours. even better overnight.
- Run a knife along the cake ring and remove the ring. Enjoy well chilled.
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