Peach-cranberry-quarry-tart
easy
75 mins
75 mins
Ingredients
- 2 Eggs (size M)
- 120 g Sugar
- 120 g Butter or margarine
- 1 package Vanillin sugar
- 60 g Flour
- 60 g Cornstarch
- 7-10 Tbsp Grease
- 7-10 Tbsp For the filling and for
- 10 sheets white gelatine
- 1 jar(s) (850 ml; drained weight: 550 g) Peaches
- 125 g Cranberries in juice (from the glass)
- 1 egg (size M)
- 750 g Low-fat curd
- 140 g Sugar
- 1 Egg Yolk
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 (200 g each) Cup of whipped cream
Directions
- 1
Separate eggs. Beat the egg white until stiff and gradually add 2 tablespoons of sugar. Cream fat, remaining sugar and vanillin sugar. Add the egg yolks and continue stirring until the mixture is creamy.
- 2
Stir flour and starch briefly into the mixture. Then fold in the beaten egg white in portions. Pour the dough into a greased springform pan (24 cm Ø), smooth it down and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes.
- 3
Loosen the edge of the springform pan and let the cake cool down on a cake rack. Soak the gelatine. Place the peaches and cranberries on a sieve to drain, collecting the juice. Place a cake or springform pan rim around the cake base and spread the peaches on the base, except for one half.
- 4
Separate the egg. Mix quark, 100 g sugar, egg yolk and lemon rind. Divide curd mixture. Squeeze 5 sheets of gelatine, dissolve and mix with 3 cl (approx. 2 tablespoons) peach juice. Stir under one half of the quark mixture.
- 5
Whip 1 cup of cream until stiff. Beat the egg whites until stiff. Add 2 tablespoons of sugar. Stir half of the cream and egg whites into the quark and spread evenly over the peaches.
- 6
Chill for about 15 minutes. For the second layer, squeeze out the remaining gelatine, dissolve and mix with 3 cl cranberry juice. Stir into the remaining mixture. Fold in 100 g cranberries and finally fold in remaining cream and beaten egg white.
- 7
Spread the mixture on the first layer and smooth it down. Put the cake in a cool place for about 2 hours. Then remove from the cake crust and lift onto a cake plate. Whip the rest of the cream until stiff, add the remaining sugar and fill into a piping bag with a star-shaped spout.
- 8
Spray bows as a wreath on the cake. Decorate each ribbon with a cranberry. Cut peach half into thin slices and place a wreath in the middle of the cake. Results in about 16 pieces.
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