Quark Peach Tart

Ingredients

• 6 Eggs
• 125 g sugar
• 2 tbsp vanilla sugar
• 1 untreated lemon (grated zest)
• 125 g flour
• 2 tsp Baking powder
• 50 g cornstarch
• 300 g peaches (canned)
• 10 sheets white gelatin
• 500 g quark
• 250 g yogurt
• 75 g powdered sugar
• 2 tbsp vanilla sugar
• 40 ml apricot liqueur
• 250 ml Whipping Cream
• 1 packet stabilizer
• 75 g chopped almonds

Instructions

1. 1.

   Line a springform pan with parchment paper. Preheat the oven to 180°C fan.

2. 2.

   Separate the eggs. Beat egg whites with a pinch of sugar until very stiff. Whisk yolks with 4 tbsp cold water, sugar, vanilla sugar and lemon zest until frothy. Gradually fold in flour, baking powder and cornstarch into the yolk mixture. Pour batter into pan, bake for 35-40 minutes. Remove from oven, cool, release from mold and cut horizontally in half.

3. 3.

   Drain peaches well and slice into wedges. Soak gelatin sheets in plenty of cold water. Whisk quark with yogurt, powdered sugar and vanilla sugar until smooth. Squeeze out excess water from gelatin, gently warm with apricot liqueur over low heat, let melt, stir in 2-3 tbsp cream cheese mixture. Quickly fold this into the quark blend. Beat whipping cream with stabilizer until stiff, fold into cream cheese mixture and spread about two-thirds over tart base. Place top layer of sponge on top, press lightly. Spread remaining cream around edges and top with peaches. Decorate rim with almonds. Chill for at least 2 hours.