The cheese cream cake with peach pieces tastes creamy and fruity

Ingredients

For the dough:
2 egg(s)
1 tbsp water
80 g sugar
1 point vanilla sugar

70 g flour
30 g cornstarch
1 tsp baking powder

For the cream:
1 gram can/s of peach(s)
16 sheets of gelatine, white
750 g Quark

150 g yoghurt
120 g sugar
1 lemon(s)
300 ml whipped cream

Preparation

For the dough, beat the eggs with the water, sugar and vanilla sugar using an electric hand mixer for around 10 minutes to form a thick, foamy mass. Sift the flour, starch and baking powder over it and fold in.
Bake in a springform pan (26 cm) at approx. 175°C in a preheated oven for 20 minutes.
After cooling, surround with a cake edge.

Drain the peaches, reserving the juice. I use a can with a total content of 820g and a drained weight of 490g.
Soak 5 sheets of gelatine in cold water for 10 minutes and then squeeze out.
Puree the peaches (should produce approx. 500ml), add dissolved gelatine at a low temperature and chill.

Soak 8 sheets of gelatine in cold water for 10 minutes, squeeze out and dissolve at low temperature.
Squeeze out the lemon, mix the juice with the quark, yoghurt and sugar and fold in the dissolved gelatine.

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