Cheese and cream cake with strawberries

Ingredients

Directions

1. 1

   Mix the baking mix, fat and eggs with the whisk of the hand mixer at the highest setting for approx. 3 minutes to a smooth dough. Spread the dough into a springform pan (24 cm Ø) lined with baking paper only at the bottom.

2. 2

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Loosen the edges of the springform pan and let the base cool on a cake rack. Chop the pistachios. Cut the cake base horizontally once and place a cake rim or the edge of a springform pan around the lower base.

3. 3

   Whip the cream until stiff. Mix the cream mixture (enclosed in the package) and 200 ml water. Stir in quark. Fold in pistachios, except 1 tablespoon, and cream. Spread half of the mixture on the cake base.

4. 4

   Cover with the second cake layer, spread the remaining curd mixture on top and put the cake in a cool place for about 1 hour. Soak the gelatine in cold water. Puree peaches with juice. Squeeze the gelatine, dissolve and stir into the peach puree.

5. 5

   Pour carefully on the cake and refrigerate again for about 1 hour. Wash and clean the strawberries and cut them into slices, except for one for decoration. Remove the cake from the edge of the cake. Place the strawberry slices in a flower shape on the cake and place the whole strawberry in the middle.

6. 6

   Serve sprinkled with the remaining pistachios.