Quark, Peach and Cream Cake

Summary

Ingredients

• 350 g flour
• 200 g butter, soft
• 200 g suar
• 1 packet vanilla sugar
• 100 g almond (s), chopped
• some butter for the pan
• 1 large can peach (s)
• 4 egg (s)
• 125 g suar
• 400 g quark
• 2 cups yogurt, 300 g
• 75 g flour
• 2 cups cream, 300 g, whipped until stiff
• 1 packet vanilla sugar

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Instructions

1. For the crumble dough, stir the butter with sugar until creamy. Add the vanilla sugar and gradually add the flour. Knead the dough with the machine until you get crumble.
2. Grease a springform pan well with a little butter. Drain the peaches and then cut them into wedges. Preheat the oven to 160 degrees circulating air.
3. Put approx. 2/3 of the crumble on the bottom of the springform pan, press down well to form a base and form an approx. 3 cm high rim. Cover the bottom with the peach wedges (do not use half peaches).
4. For the filling, whip the eggs with the sugar until creamy, then stir in the quark, yoghurt and flour. Put the cream in a tall container, add the vanilla sugar and beat until stiff. Carefully fold the whipped cream into the mixture for the filling. Put the finished mixture in the springform pan on top of the peaches and smooth out. Mix the remaining crumble with the chopped almonds and pour onto the filling.
5. Put the pan in the middle of the oven and bake the cake at 160 ° C (fan oven) for about 50 - 60 minutes until the crumble is golden yellow to golden brown. When the baking time is over, take it out of the oven, cover it with a cloth and let it cool down.
6. I like the cake best when it`s well chilled.