Cream cheese cake with peaches

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the fat in a pot. Crumble the rusks finely and mix them into the liquid fat. Place a springform pan rim (26 cm Ø) on a cake plate and spread the crumbly dough on top. Press down firmly and chill for at least 1 hour. For the cream, mix jelly powder in 1/4 litre cold water and let it swell for about 5 minutes. Add 4 tablespoons of sugar and heat while stirring until everything is dissolved (do not boil!).

2. 2

   Put the jelly in a cool place. In the meantime, stir cream cheese, remaining sugar, vanillin sugar and lemon juice until smooth. Whip the cream until stiff. When the jelly begins to set, first stir in the cream cheese, then gradually the cream. Spread the mixture on the rusk base and smooth it down. Chill for about 30 minutes. Meanwhile, drain the peaches on a sieve, collecting the juice. Cut the fruits into thin slices. About 3 cm from the edge, make a circle in flakes. Mix the cake glaze and 1 tablespoon of sugar in a pot. Gradually mix with 150 ml peach juice. Bring to the boil while stirring.

3. 3

   Cut the fruits into thin slices. About 3 cm from the edge, make a circle in flakes. Mix the cake glaze and 1 tablespoon of sugar in a pot. Gradually mix with 150 ml peach juice. Bring to the boil while stirring. Remove from the heat and cover the peach slices with the icing using a tablespoon. Allow to set. Whip remaining cream and sugar until stiff. Fill into a piping bag with star-shaped spout and decorate the edge of the cake with cream bows. Garnish the cake with mint leaves as desired. Keep the cake cold until serving. Makes approx. 12 pieces

4. 4

   Allow to set. Whip remaining cream and sugar until stiff. Fill into a piping bag with star-shaped spout and decorate the edge of the cake with cream bows. Garnish the cake with mint leaves as desired. Keep the cake cold until serving. Makes approx. 12 pieces