Quark and cream cake with peach and melon

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites, 2 tablespoons of water and sugar until stiff. Fold in egg yolk. Mix flour, cornstarch and baking powder and fold in. Grease the bottom of a springform pan (28 cm Ø), fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 25 minutes

2. 2

   Let the base cool on a cake rack. Drain the peaches, put 3 halves back, chop the rest. Cut the cake base in half. Place the edge of the springform pan around the bottom cake base

3. 3

   Whip the cooled cream until stiff. Put cream powder in a mixing bowl, add 200 ml water and mix well with the whisk of the hand mixer for about 1/2 minute. Stir in the quark in portions. Fold in cream

4. 4

   Spread 1/4 of the mixture on the floor. Spread the peaches in a circle and cover them evenly with the remaining quark mixture. Place the top cake layer on top and refrigerate the cake for about 2 hours

5. 5

   In the meantime, cut the remaining peaches into narrow slices. Cut melon half into slices, remove seeds and skin and cut the flesh into thin slices. Remove the cake from the cake rim. Dust with decorative sugar (enclosed in the package). Place a fan-shaped edge with peach and melon slices

6. 6

   Preparation time approx. 1 1/4 hours (without waiting time)

7. 7

   . . E 8 g/ F 11 g/ KH 29 g