Almond and peach fridge cake with amarettini base

Ingredients

Directions

1. 1

   Put the lady fingers and 100 g Amaretti in a freezer bag and crumble with the cake roll. Melt butter in a small pot. Mix crumbs and butter. Brush the bottom of a square springform pan (24 x 24 cm) with oil, then spread the crumb mixture on the bottom and press firmly. Put the mould in a cold place.

2. 2

   Carve 4 peaches crosswise, pour hot water over them and after 30-60 seconds rinse them under cold water. Skin, quarter and stone the peaches. Dab quarters very dry. Soak gelatine in cold water. Mix mascarpone, quark and icing sugar. Squeeze the gelatine and dissolve in a small pot. Stir in almond liqueur, then stir into the mascarpone cream. Pour half of the cream onto the crumb base, then cover it tightly with peach quarters. Spread the rest of the cream on top and chill for 3-4 hours. Wash 1 peach, dab dry, cut in half and stone.

3. 3

   Squeeze the gelatine and dissolve in a small pot. Stir in almond liqueur, then stir into the mascarpone cream. Pour half of the cream onto the crumb base, then cover it tightly with peach quarters. Spread the rest of the cream on top and chill for 3-4 hours. Wash 1 peach, dab dry, cut in half and stone. Cut halves into thin slices. Decorate the cake with peach slices, whole and crumbled Amarettini and mint

4. 4

   4 hours waiting time