Peach cheesecake with meringue

Name: Peach cheesecake with meringue
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 can(s) (850 ml) Peaches; 5 Eggs (size M); 400 g Sugar; 4 TABLESPOONS Semolina; 750 g Low-fat curd; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Butter or margarine; 1 package Vanillin sugar; 100 g Flour; 100 g crushed almonds; 1 TEASPOON Baking Powder; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 can(s) (850 ml) Peaches
5 Eggs (size M)
400 g Sugar
4 TABLESPOONS Semolina
750 g Low-fat curd
7-10 Tbsp grated rind of 1 untreated lemon
150 g Butter or margarine
1 package Vanillin sugar
100 g Flour
100 g crushed almonds
1 TEASPOON Baking Powder
7-10 Tbsp Fat and flour

Directions

1
Drain the peaches in a sieve and collect the juice. Separate two eggs, chill the egg whites. Mix egg yolks and 150 g sugar until creamy. Stir in semolina, quark and lemon peel. Cream fat, 150 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in 3 eggs one after the other.
2
Mix flour, almonds and baking powder and stir in alternately with 75 ml peach juice. Grease a springform pan (26 cm Ø) and sprinkle with flour. Put the dough into the form. Spread peaches on the dough. Pour curd mixture over the peaches and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 60 minutes. Remove the cake, loosen the edges and put in a cool place for about 4 hours. Carefully loosen and remove the edge. Shortly before serving, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Continue beating the egg whites until they are shiny white. Spread on the cake, leaving about 2 cm free to the edge.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 60 minutes. Remove the cake, loosen the edges and put in a cool place for about 4 hours. Carefully loosen and remove the edge. Shortly before serving, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Continue beating the egg whites until they are shiny white. Spread on the cake, leaving about 2 cm free to the edge. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes. Cut the cake into pieces and serve immediately
4
4 hours waiting time