Summary

Ingredients

• 215 g biscuit (s) (Amarettini)
• 300 grams flour
• 2 teaspoons baking soda
• 275 g suar
• 250 g butter, soft
• 1 can peach (s), approx. 850 ml
• 5 egg (s)
• 1 kg low-fat quark, 0.2%
• 250 g sour cream
• 2 packs pudding powder, vanilla
• 2 tablespoon vanilla sugar
• 1 squirt lemon juice
• 1 pinch (s) salt
• Fat, for the shape
• Flour, for the mold
• Biscuit (s) (Amarettini), for sprinkling

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Instructions

1. Grease and flour a deep baking tray well and place in the refrigerator.
2. Finely grind the amarettini in a universal chopper and mix with 285 g flour, baking powder and 100 g sugar. Add the butter in pieces and knead into crumble.
3. Spread about 2/3 of the crumble on the baking tray, press down to a bottom and put back in the refrigerator. Pour the remaining flour over the last third of the crumble, shake well and also place in the refrigerator for about 30 minutes.
4. In the meantime, preheat the oven to 175 ° C (top and bottom heat).
5. Drain the peaches and cut into wedges.
6. Separate the eggs and beat the egg whites to snow with a pinch of salt.
7. Mix the egg yolks with the rest of the sugar (175 g) until frothy. Stir in the quark, sour cream and pudding powder and season with vanilla sugar and lemon juice. Then carefully fold in the egg whites.
8. Smooth the curd mixture on the cooled base and spread the peach slices and the remaining crumble on top.
9. Bake the cake in the preheated oven for about 45 minutes and then leave it to rest a little with the oven switched off. Then remove the cake and let it cool down on the baking sheet.
10. Before serving, sprinkle the cake with coarsely crumbled amarettini if you like.