Peach and Melba Pluck Cake

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 250 g Flour
  • 1 TEASPOON Baking Powder
  • 250 g Sugar
  • 2 packages Vanillin sugar
  • 1 1/2 TABLESPOONS Cocoa powder
  • 6 Eggs (size M)
  • 125 g Butter
  • 1 kg Low-fat curd
  • 7-10 Tbsp juice of 1/2 lemon
  • 1 package Cheesecake help
  • 50 ml Raspberry Syrup
  • 1 package Raspberry-flavoured jelly powder
  • 50 ml Peach liqueur
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Quickly mix flour, baking powder, 125 g sugar, 1 packet of vanillin sugar, cocoa, 1 egg and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap short pastry in foil and chill for approx. 30 minutes. Grease a springform pan (26 cm Ø) and dust with flour. Roll out 3/4 of the shortcrust pastry on a well floured work surface and line the springform pan with the pastry, pressing down the edge. Roll out the rest of the dough on a floured work surface and cut out small flowers.

  2. 2

    Refrigerate the blossoms and springform pan again. Meanwhile beat 125 g sugar, 1 packet of vanilla sugar and 5 eggs with the whisk of the hand mixer until frothy. Add quark, lemon juice and cheesecake aid and stir into the mixture. Halve the quark mixture. Stir raspberry syrup and jelly powder into one half of the mixture. Stir peach liqueur into the other half. Spread the raspberry mixture on the shortcrust pastry base and smooth it down. Pour the peach mixture on top and carefully smooth it down. Spread the shortcrust pastry blossoms evenly on the surface and press down gently. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour.

  3. 3

    Spread the raspberry mixture on the shortcrust pastry base and smooth it down. Pour the peach mixture on top and carefully smooth it down. Spread the shortcrust pastry blossoms evenly on the surface and press down gently. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour. Cover the cake if necessary after 3/4 of the time. Remove the cake from the oven. Loosen the edge of the springform pan and let it cool down for about 2 hours

Nutrition Facts

KCAL
300 kcal
CARBS
37 g
FATS
9 g
PROTEINS
14 g

Categories & Tags

Cakes & PastriesexoticCakeCake