Peach-Ricotta Slices

Ingredients

Directions

1. 1

   Line the fat pan of the oven (32 x 39 cm) with baking paper. Cream fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Put the dough into the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 20-30 minutes (test with sticks!!!). Let it cool down on a cake rack.

2. 2

   In the meantime, blanch peaches, except one for decoration, with boiling water and let them stand for about 2 minutes. Quench cold and peel the skin. Cut peaches in half, stone them and cut them into slices. Mix pudding powder with 100 ml orange juice. Bring 200 ml juice to the boil, remove from the heat and stir in the pudding powder. Bring to the boil again while stirring briefly, fold in the peach slices and boil for about 1 minute while stirring. Peel the baking paper from the bottom, cut the bottom in half crosswise once. Place a baking frame or firm strips of aluminium foil around each base. Spread the peach compote on the cake bases, smooth it down and let it cool down a little. Put the cake base in a cool place for about 1 hour. In the meantime soak the gelatine. Mix quark, ricotta and 1 packet of vanilla sugar. Squeeze the gelatine and dissolve. Stir 3 tablespoons of ricotta cream into the gelatine, then stir into the rest of the cream.

3. 3

   Place a baking frame or firm strips of aluminium foil around each base. Spread the peach compote on the cake bases, smooth it down and let it cool down a little. Put the cake base in a cool place for about 1 hour. In the meantime soak the gelatine. Mix quark, ricotta and 1 packet of vanilla sugar. Squeeze the gelatine and dissolve. Stir 3 tablespoons of ricotta cream into the gelatine, then stir into the rest of the cream. Chill the ricotta cream until it begins to gel. Whip cream until stiff and stir into the gelling cream. Spread on the cold compote and smooth it down. Put it in a cold place and let it set. Wash the rest of the peach thoroughly, halve and stone it. Cut the peach into pieces. Cut the cake into pieces and decorate with pieces of peach and lemon balm

4. 4

   Chill the ricotta cream until it begins to gel. Whip cream until stiff and stir into the gelling cream. Spread on the cold compote and smooth it down. Put it in a cold place and let it set. Wash the rest of the peach thoroughly, halve and stone it. Cut the peach into pieces. Cut the cake into pieces and decorate with pieces of peach and lemon balm

5. 5

   3 hours waiting time