Summary

Ingredients

• 370 g ladyfiners (about 46 pieces)
• 8 tablespoon peach liqueur
• 15 sheets gelatin
• 1 can peach (s), 850 ml
• g 1,000 low-fat quark
• 500 g yourt, whole milk
• 150 grams sugar
• 2 packs vanilla sugar
• 500 g cream

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Instructions

1. Place a baking frame (24 cm) on a tray. Line the bottom with 21 ladyfingers. Drizzle with about 4 tablespoons of liqueur.
2. Soak the gelatine in cold water.
3. Drain the peaches while collecting the juice. Put three peach halves aside to decorate, dice the remaining fruit.
4. Mix the quark, yoghurt, sugar, vanilla sugar and 150 ml peach juice.
5. Squeeze out the gelatine, dissolve it in a saucepan over low heat and mix it with 3-4 tablespoons of quark cream. Then stir into the rest of the cream.
6. Whip the cream. Fold the cream and peach cubes into the quark cream.
7. Spread half of the cream on the ladyfingers and smooth out. Spread another 21 sponge fingers on top, drizzle with 4 tablespoons of liqueur. Spread the rest of the cream on top and spread it carefully.
8. Chill the cake for approx. 3 hours.
9. Detach the cake from the frame and carefully remove the baking frame. Cut the cake into pieces and cut the peaches set aside into wedges. Cut 4 ladyfingers into pieces. Decorate pieces of cake with peach wedges and ladyfingers.