Peach Milk Slice Cake

Ingredients for 1 servings:

• 1 pack of Viennese soil, dark
• 2 cans of peaches
• 500 g mascarpone
• 600 ml cream
• 200 g quark, 40% fat
• 2 bags of vanilla sugar
• 2 bags of cream stiffener
• 1 pack of San-apart
• 10 milk slices

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

not too sweet

First of all: You only need two layers of the Viennese base. First, drain the peaches and cut them into small pieces. Whip the cream with the cream stiffener until stiff. Briefly mix the quark and mascarpone in a bowl, sweeten with vanilla sugar, fold in the cream and add about 1.5 – 2 tablespoons of San-apart. Mix everything together briefly. Place one layer on the cake plate, arrange the peaches on top and spread some cream over them. Then spread a layer of Milchschnitte – it’s best to cut eight Milchschnitte for this. Spread more cream on top. Place the second layer on top, spread cream on it, and also cover the sides all around with the cream. Puree the remaining peaches and pour it over the cake. The fruit coating can also run down the sides. Finally, decorate with Milchschnitte and a few peach pieces.