Ingredients
For the base:
75 g butter, (soft) 75 g sugar 1 packet of vanilla sugar
2 egg(s) 125 g wheat flour, (universal e.g. 405) 1 tsp, dried baking powder
1 pinch(s)
salt
For the topping:
1 gr. can/s peach(s)
For the cream:
500 g quark (lean level, cream quark also works) some sugar
2 cups cream, (= 400 ml)
1 packet of gelatin powder
Preparation
Preheat the oven to approx. 200° (top/bottom heat, with convection approx. 170°).
For the base, mix the butter with the sugar and vanilla sugar until fluffy, then stir in the eggs one at a time.
Mix the flour with the baking powder and salt and stir in tablespoon by tablespoon.
Grease a springform pan (26 cm in diameter) and sprinkle with breadcrumbs and smooth the dough in it.
Bake for 20 – 25 minutes until golden brown, then let it rest in the pan for a short time (about 10 minutes) and then remove from the pan and let cool on a wire rack.
Drain the peaches well (catch some of the juice in the process, still needed) and cut into thin wedges/slices.
Put the base back into the (rinsed in the meantime) pan (I also turn the bottom of the pan over and cut a baking paper as an insert for the base, this makes it easier to transfer to the serving plate later) or place a cake ring around the base.
Spread the peach slices on top from the middle (leave some for garnish if necessary).
For the cream, mix the quark with the cream and mix some sugar (depending on your taste, I usually use 3 – 5 tbsp, but you can use up to 100 g if you like it very sweet) and 2-3 tbsp of the peach juice (if you forgot to catch some, you can also take 1-2 tbsp lemon juice or add it additionally, makes the whole thing even fresher in taste).
Mix the gelatine powder (if you want to be on the safe side, you can also use 1 1/2) according to the package instructions, let it swell and heat it up (on as low a flame as possible). When it is completely dissolved, add the curd cream by spoonful and mix each spoonful individually. When you have stirred in about half of it, you can add the gelatine mixture to the quark cream and stir well.
Then pour the mixture onto the peaches and smooth it out.
Now put the cake in the fridge (or another cool place e.g. cellar) and let it set for at least 3 hours (preferably overnight).
Then loosen the edge of the cake ring and decorate the cake as you like.
Cream dabs (cream decoration in any form), chocolate decorations, chocolate shavings/leaves, colorful sugar sprinkles or even peach slices (if you had any leftover) are suitable.
Variants:
– other canned fruit is also suitable for this cake, I have already made it with cherries (then gives a nice pink cream with the cherry juice), of course fresh fruit is also well suited e.g. strawberries.
– you can also increase the amount of cottage cheese (to 750 g) and cream (to 500 ml), but if you want more cream, then you need 2 packets of gelatin powder and a cake ring with a particularly high rim
– the base is also very suitable for baking in a fruit tart base pan and is then simply topped with fruit and poured over with cake glaze. I also often use it as a substitute for a sponge cake base in other cakes. I also made a tiramisu with it when there were no ladyfingers in the house.