Peach Strip Quark Cake

Name: Peach Strip Quark Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 1/4 l Milk; 1 cube (42 g) Yeast; 500 g Flour; 1 egg (size M); 275 g + 2 tablespoons sugar; 80 g soft butter or margarine; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 kg Low-fat curd; 100 g Dark chocolate; 3 TABLESPOONS Cocoa powder; 1 package Vanillin sugar; 6 sheets white gelatine; 1 can(s) (425 ml) Peaches; 1 package glaze; 7-10 Tbsp ground pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

1/4 l Milk
1 cube (42 g) Yeast
500 g Flour
1 egg (size M)
275 g + 2 tablespoons sugar
80 g soft butter or margarine
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
1 kg Low-fat curd
100 g Dark chocolate
3 TABLESPOONS Cocoa powder
1 package Vanillin sugar
6 sheets white gelatine
1 can(s) (425 ml) Peaches
1 package glaze
7-10 Tbsp ground pistachio kernels
7-10 Tbsp Grease

Directions

1
Warm the milk lukewarm. Crumble yeast and dissolve in it. Put flour, egg, 75 g sugar, fat, salt and lemon rind in a bowl. Add the yeast milk and knead everything into a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Mix quark and 200 g sugar. Halve the mixture.
2
Chop the chocolate and let it melt over a warm water bath. Stir the cocoa powder into one half of the quark mass. Stir vanillin sugar into the other half. Grease a baking tray (32 x 38 cm). Knead the yeast dough again and roll out on the baking tray. Leave to rise for another 10-15 minutes. Bake in the preheated oven (electric cooker: 200°C/ circulating air: 175°C/ gas: level 3) for about 20 minutes. Let cool down. Soak gelatine in cold water. Squeeze 3 sheets of gelatine, dissolve at low heat and mix with 2-3 tablespoons of chocolate quark. Then stir into the remaining chocolate quark. Squeeze 3 sheets of gelatine, dissolve at low heat and mix with 2-3 tablespoons of vanilla quark. Then stir into the remaining vanilla quark. Fill each piping bag with perforated spout with curd masses.
3
Soak gelatine in cold water. Squeeze 3 sheets of gelatine, dissolve at low heat and mix with 2-3 tablespoons of chocolate quark. Then stir into the remaining chocolate quark. Squeeze 3 sheets of gelatine, dissolve at low heat and mix with 2-3 tablespoons of vanilla quark. Then stir into the remaining vanilla quark. Fill each piping bag with perforated spout with curd masses. Spray alternately as strips onto the cooled base. Drain the peaches and collect the juice. Cut the peaches into slices and place them on the quark strips. Fill up peach juice with water to 250 ml. Mix the cake glaze powder with 2 tablespoons of sugar. Stir in the juice mixture and bring to the boil. Spread the glaze over the fruits and let it set. Sprinkle with ground pistachios
4
Drain the peaches and collect the juice. Cut the peaches into slices and place them on the quark strips. Fill up peach juice with water to 250 ml. Mix the cake glaze powder with 2 tablespoons of sugar. Stir in the juice mixture and bring to the boil. Spread the glaze over the fruits and let it set. Sprinkle with ground pistachios