Quark – peach – cream – cake

Ingredients for 1 servings:

• 75 g butter (soft)
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 125 g wheat flour (universal e.g. 405)
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 1 large can of peach(s)
• 500 g quark (low-fat, cream quark also works)
• some sugar
• 2 cups of cream (= 400 ml)
• 1 pack of gelatin powder

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

also works with other fruits, quick preparation, no sponge cake

Preheat the oven to approximately 200°C (top/bottom heat, or approximately 170°C with fan/convection oven). For the base, cream the butter with the sugar and vanilla sugar until light and fluffy, then beat in the eggs one at a time. Mix the flour with the baking powder and salt and stir in a tablespoon at a time. Grease a 26 cm springform pan and sprinkle with breadcrumbs, then spread the batter evenly. Bake for 20-25 minutes until golden brown, then let it rest briefly in the pan (approx. 10 minutes). Remove from the pan and let it cool on a wire rack. Drain the peaches well (reserving some of the juice; you’ll need it later) and cut into thin wedges/slices. Return the base to the (now rinsed) dish (I also turn the dish upside down and cut a piece of parchment paper to line the base, which makes it easier to transfer to the serving platter later) or place a cake ring around the base. Distribute the peach slices starting in the center (leaving a few for garnishing if desired). For the topping, mix the quark with the cream and a little sugar (depending on taste; I usually use 3-5 tablespoons, but you can use up to 100g if you like it very sweet) and 2-3 tablespoons of the peach juice (if you forgot to reserve some, you can also use 1-2 tablespoons of lemon juice or add some more for an even fresher flavor). Mix the gelatin powder (if you want to be on the safe side, you can also use 1 1/2 tablespoons) according to the package instructions, let it swell, and heat it (over the lowest possible heat). Once it has completely dissolved, add the quark cream a spoonful at a time, mixing each spoonful individually. When you have mixed in about half, you can add the gelatin mixture to the quark cream and mix well. Then pour the mixture onto the peaches and smooth it down. Now place the cake in the fridge (or somewhere else cool, e.g. the cellar) and leave to set for at least 3 hours (ideally overnight). Then loosen the cake ring/springform pan and decorate the cake as desired. You can use dollops of cream (cream decorations in any form), chocolate decorations, chocolate shavings/flakes, colored sugar sprinkles or even peach slices (if you have any leftover). Variations: – other canned fruit is also suitable for this cake, I have even made it with cherries (which then gives a beautiful pink cream with the cherry juice), fresh fruit is of course also good, e.g. strawberries. – You can also increase the amount of quark (to 750 g) and cream (to 500 ml) if you want more cream, but then you’ll need two packets of gelatin powder and a cake ring with a particularly high rim. – The base is also ideal for baking in a fruit tart tin, where it’s simply topped with fruit and glazed. I often use it as a substitute for a sponge cake base in other cakes. I’ve even made a tiramisu with it when I didn’t have any ladyfingers at home.