Peach Melba box cake

Name: Peach Melba box cake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 125 g Raspberries; 2 Peaches; 1/2 package (225 g each) Italian puff pastry; 5 sheets Gelatine; 250 g Low-fat curd; 250 g Ricotta; 100 g Sugar; 1 TEASPOON Lemon juice; 250 g Whipped cream; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

125 g Raspberries
2 Peaches
1/2 package (225 g each) Italian puff pastry
5 sheets Gelatine
250 g Low-fat curd
250 g Ricotta
100 g Sugar
1 TEASPOON Lemon juice
250 g Whipped cream
7-10 Tbsp Cling film

Directions

1
Raspberries selected. Wash peaches, grate dry, halve and stone them. Cut halves into thin slices. Rinse a box mould (10 x 30 cm) with water and line with foil.
2
Spread 3 pieces of puff pastry on the base, cutting them accordingly.
3
Soak gelatine in cold water. Mix the quark, ricotta, sugar and lemon juice. Whip the cream with the whisks of the hand mixer until stiff. Dissolve the gelatine in a small pot, stir in 1 tbsp. quark cream and stir into the rest of the cream.
4
Carefully fold in the cream.
5
Spread half of the cream on the puff pastry. Spread raspberries and peach on top. Add the rest of the cream and smooth it down. Spread the rest of the puff pastry on top, breaking 2 pastries in half.
6
Push in gently. Cover and leave to cool overnight. Turn out of the mould directly onto a plate. Remove foil and cut into slices.