Whip the cream until stiff and put it in the fridge to cool.
The cream cheese is then mixed well together with the quark, peach juice and lemon zest. A whisk is sufficient for this.
The instant gelatine can then also be added. It should be stirred in for about 1-2 minutes.
Then briefly stir in the powdered sugar and slowly fold in the cold cream.
The peach cubes can then be spread over the cooled base and the cream poured over them. Smooth the whole thing out nicely and put the peach cake in the fridge for at least an hour.
Once the peach cake has cooled long enough, you can start preparing the peach tart.
To do this, the juice is boiled together with the sugar and the cake icing powder and always mixed well. As soon as the mixture thickens a little, let the juice
cool for another 3 minutes and then pour it onto the well-chilled peach cake.
Decorating with the peach slices should then happen immediately afterwards before the mirror sets.
The peach cake should then be cooled again in the refrigerator for 2 hours.
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