Summary

Ingredients

• 250 g flour
• 75 grams sugar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 1 pinch baking powder
• 1 egg (s)
• 125 g butter

For the filling:

• 1 can peach (850ml)
• 3 egg (s)
• 75 g butter
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 150 grams sugar
• 750 g low-fat quark
• Lemon zest, grated
• 1 custard powder, vanilla flavor
• 1 teaspoon powdered sugar

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Instructions

1. Make a shortcrust pastry from the ingredients from flour to butter and place in the refrigerator for 30 minutes.
2. Drain the peaches.
3. Separate the eggs for the quark cream. Beat the egg whites until stiff. Beat the butter with vanilla sugar, salt and sugar until frothy. Gradually stir in the egg yolks, then stir in the quark, pudding powder and lemon zest. Slowly fold the egg white into the curd mixture.
4. Grease and flour a springform pan (26 cm). Pour the shortcrust pastry into the pan and raise a high edge. Pour in 1/3 of the quark mixture, distribute the peach halves on top and cover the peaches with the remaining quark mixture.
5. Bake in the oven for 1 1/4 hours at 175 degrees and cover the cake with aluminum foil 20 minutes before the end of the baking time.
6. Sprinkle with powdered sugar before serving.