Peach Käse-Sahne-Torte
Serves 12
60 mins prep
20 mins cook
80 mins total
As summer comes to an end, I thought this German peach cheesecake with no-bake quark and cream filling would be the ideal cake to celebrate with.
Sponge Cake
Quark and Cream Filling
Peach Compote
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Sponge Cake
Preheat oven to 355 Fahrenheit / 180 Celsius. Beat eggs with sugar and vanilla for 3 to 5 minutes until the mixture is very thick and creamy. Don't beat for too long, or else you risk the middle of the cake falling in. Sift in the flour, cornstarch and baking powder and gently fold in with a rubber spatula. Cover a springform with parchment paper on the bottom and rub butter around the sides. Add batter to the springform and spread out until smooth and even. Bake in preheated oven for 20 minutes, then let cool completely.
Peach Compote
Remove stems and cores of the peaches, then medium dice and add to a medium saucepan. Start cooking over medium heat with sugar until the peaches start to break down, about 10 minutes. Remove from heat and stir in vanilla. Set aside to cool.
Quark and Cream Filling
Beat the whipping cream until stiff. Whisk together quark, powdered sugar, lemon zest and juice of the whole lemon. Dissolve the gelatine with 2 to 3 Tbsp of boiling water, whisking until all clumps have disappeared. Add 2 Tbsp of the quark mixture to the gelatine mixture, one tablespoon at a time, so you don't develop clumps. Add in some more of the quark mixture and whisk together, then finally add the gelatine quark to the remaining quark and stir together. Fold in the whipped cream and cooled peaches.
Assemble The Cake
Divide the sponge cake in half, so you end up with a bottom and a top layer. Tighten a cake ring around the bottom layer, then pour in the quark-cream-peach mixture. Cut the top sponge cake layer into 12 equal slices and place them on top of the filling, pressing down slightly.
Gelatine-Quark-Gemisch dann zum restlichen Quark geben und verrühren. Sahne unterheben. Quark-Sahnemasse auf den Boden im Tortenring geben und glatt streichen. Zweiten Biskuitboden in 12 gleichgroße Stücke schneiden. Die Stücke nach und nach auf der Creme im Tortenring platzieren und leicht andrücken. Make sure not to leave any kind of gap on top.
Transfer to a fridge for 3 hours, although I prefer to have it sit overnight. Once ready to serve, cut alongside the ring to loosen the edge of the cake. Dust with powdered sugar and cut the slices.
