Summer dream

Ingredients for 1 servings:

• 1 large can of peach(s)
• 80 g butter, room temperature
• 80 g sugar
• 2 eggs, room temperature
• 150 g flour
• 1 tsp baking powder
• 50 g passion fruit juice
• 1 pack of instant gelatin (30 g, equivalent to approximately 6 sheets of gelatin)
• 500 g quark, 20%
• 120 g sugar
• 100 g passion fruit juice
• 250 g whipped cream
• 250 ml passion fruit juice
• 1 pack of cake glaze, clear
• 20 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

especially delicious when it has been left to stand for a day

Place the peaches in a sieve and drain. Cut three peach halves into small cubes for the base. Preheat the oven to 200°C (top/bottom heat). For the base, beat the butter and sugar in a bowl until creamy, then add the eggs one at a time and mix in. Mix the flour with the baking powder, add to the pastry cream along with the passion fruit juice and the diced peaches, and mix in. Pour the batter into a springform pan, smooth it out, and bake on the middle rack for about 20 minutes. Remove from the oven and let cool. Do not remove the cold base from the pan, or use a cake ring for further processing. For the filling, whip the cream until stiff peaks and set aside. Mix the quark and passion fruit juice in a bowl. Mix the sugar with the instant gelatin and gradually stir into the quark and passion fruit mixture with a mixer until well blended. Fold in the stiff peaks. Pour the mixture onto the base and smooth it out. Chill for 3 hours. Then cut the remaining peaches into fan-shaped slices and arrange them decoratively on the cake. For the glaze, mix the passion fruit juice, sugar, and glaze powder according to the instructions (but without water; that’s what the passion fruit juice is for). Spread it over the cake. Once the glaze has set, you can loosen the cake by running a knife along the edge. It’s best to make the cake a day in advance so it can set and the base is nice and moist. It shouldn’t be eaten straight from the fridge, as the base is made from a sponge mixture.