Philadelphia Peach Pie

Ingredients for 1 servings:

• 125 g butter
• 200 g biscuit(s) (whole grain shortbread biscuits)
• some oil for the cake plate
• 1 can of peach(s) (850 ml)
• 100 g almond(s), flakes
• 400 g double cream cheese
• 75 g sugar
• 1 tbsp sugar
• 4 tbsp lemon juice
• 500 g whipped cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 1 pack of cake glaze, clear
• 125 ml orange juice (without pulp)
• Almonds and cream, for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Melt the butter over low heat. Place the biscuits in a freezer bag. Seal the bag. Finely crumble the biscuits with a rolling pin and mix with the butter. Place a 26 cm cake ring on a lightly oiled cake plate. Pour in the biscuit mixture, press down, and refrigerate for about 30 minutes. Drain the peaches, reserving the juice. Cut the fruit into smaller pieces, except for one half for decoration. Toast the almonds without fat and let cool. Mix the cream cheese, 75 g sugar, and lemon juice. Spread on the biscuit base. Sprinkle the almonds, except for about 1 teaspoon, on top and press down lightly. Whip the cream until stiff peaks form, whizzing in the vanilla sugar and cream stabilizer. Spread 1/4 of the cream over the almond layer. Arrange the peaches on top. Spread the remaining cream on top. Mix the cake glaze powder and 1 tablespoon of sugar. Stir in the orange juice and 125 ml peach juice and bring to a boil. Immediately spread over the cake to create a marbled effect. Refrigerate the cake for about 4 hours. Cut the remaining peach into wedges and decorate the cake with almonds and cream.