Peach and lavender cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the lavender and pluck roughly. Heat 300 g cream and lavender, simmer for about 6 minutes. Leave to cool. Pour cream through a sieve, collect. Soak gelatine in cold water. Mix quark, lavender cream, sugar and vanillin sugar.

2. 2

   Squeeze the gelatine, dissolve and stir in 2 tbsp. quark cream. Then stir into the remaining quark cream. Chill the cream until it begins to gel. Meanwhile drain the peaches. Cut about half of the peaches into small cubes. Whip 300 g cream until stiff and fold into the quark cream. Remove approx. 1/4 of the quark mixture. Fold the peach pieces into the rest, halve the mixture. Place a cake ring around the lower cake base. Spread 1/2 of the peach cream on the bottom of the cake.

3. 3

   Cut about half of the peaches into small cubes. Whip 300 g cream until stiff and fold into the quark cream. Remove approx. 1/4 of the quark mixture. Fold the peach pieces into the rest, halve the mixture. Place a cake ring around the lower cake base. Spread 1/2 of the peach cream on the bottom of the cake. Cover with the second cake base. Spread the rest of the peach cream on top and cover with the rest of the cake base. Add the quark mixture and smooth it down. Chill the cake for about 3 hours. Cut the rest of the peach halves into slices and lay them close together on the cake.

4. 4

   Cover with the second cake base. Spread the rest of the peach cream on top and cover with the rest of the cake base. Add the quark mixture and smooth it down. Chill the cake for about 3 hours. Cut the rest of the peach halves into slices and lay them close together on the cake.

5. 5

   waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
360 kcal

CARBS
40 g

FATS
17 g

PROTEINS
10 g