Peach milk cakes

Name: Peach milk cakes
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 210 g Butter; 50 g Rusk; 250 g Oat biscuits; 6 sheets Gelatine; 250 g Raspberries; 250 g Whipped cream; 500 g Edible quark (20 % in dry matter); 1 package Vanillin sugar; 120 g Sugar; 3 Peaches; 5 TABLESPOONS Lemon juice; 75 ml Peach nectar; 20 g Cornstarch; 1 Egg yolk (size M); 7-10 Tbsp Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

210 g Butter
50 g Rusk
250 g Oat biscuits
6 sheets Gelatine
250 g Raspberries
250 g Whipped cream
500 g Edible quark (20 % in dry matter)
1 package Vanillin sugar
120 g Sugar
3 Peaches
5 TABLESPOONS Lemon juice
75 ml Peach nectar
20 g Cornstarch
1 Egg yolk (size M)
7-10 Tbsp Oil

Directions

1
Coat the bottom or a springform pan (26 cm Ø) with oil. Melt 200 g butter. Chop the rusks and biscuits in the universal chopper. Mix butter and crumbs, press them to the rim and bottom of the springform pan and chill. Soak gelatine in cold water. Sort the raspberries.
2
Whip cream until stiff. Mix quark, vanillin sugar and 70 g sugar. Squeeze gelatine and dissolve. Stir in 4 tablespoons of quark mixture, then stir into the rest of the cream. Fold in the cream first, then the raspberries and fill into the springform pan. Chill the cake for 1-2 hours. Carve peaches crosswise, blanch briefly and rinse with cold water. Peel skin. Halve the fruit, remove from the stone and cut into slices. Boil up lemon juice and peach nectar, 50 g sugar and 10 g butter. Stir starch and a little cold water until smooth and bind the juice with it. Boil up while stirring.
3
Peel skin. Halve the fruit, remove from the stone and cut into slices. Boil up lemon juice and peach nectar, 50 g sugar and 10 g butter. Stir starch and a little cold water until smooth and bind the juice with it. Boil up while stirring. Whisk the egg yolks and fold into the cream. Dab peach wedges dry and fold in. Refrigerate the cake again for about 2 hours.