Summary

Ingredients

• 175 g biscuit (s) (shortbread biscuits)
• 2 tablespoon sugar
• 1 teaspoon cinnamon
• 75 g butter, melted

For the cream: (mousse)

• 2 large cans peach (800 g each)
• 1 small lemon (s), untreated
• 6 sheets gelatin, white
• 200 g double cream cheese
• 500 g quark
• 3 tablespoon powdered sugar
• 200 g whipped cream

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Instructions

1. Put the biscuits in a plastic bag and crumble them finely with a rolling pin. Mix the sugar, cinnamon and butter in a bowl. Then spread on the bottom of a springform pan and press firmly. Chill for 1 hour.
2. For the mousse, soak the gelatine in cold water. Wash the lemon with hot water and dry it. Finely grate the peel and squeeze out the juice.
3. Drain 1 can of peaches for the mousse in a colander. Puree the fruits and mix with the double cream cheese, quark, powdered sugar, lemon juice and lemon zest.
4. Do not squeeze out the gelatine, but dissolve it wet in a small saucepan over low heat and gradually stir it into the quark cream drop by drop. Whip the cream until stiff and fold into the cream.
5. Drain the peaches from the second can and cut into wedges. Spread half of it on the biscuit base. Spread the peach cream on top and chill for at least 4 hours. Decorate with the remaining peach wedges.