Crust

200 g butter biscuits

70 g butter

3 tbsp rum

Cream filling

• 500 g full-fat quark (or cream cheese)
• 200 g powdered sugar
• 1 lemon
• 500 g whipping cream (33%)
• 10 gelatin sheets or 2 packs (4 sachets) Sofort Sahne Gelatine
• 1 can of canned peaches

• 1 extra can of canned peaches – if you wish to line the sides of the cake with peach slices, as shown in the picture

Peach purée

• drained peaches from 1 can
• ½ pack (1 sachet) "Sofort Sahne Gelatine" or  “Clear Glaze for Fruit Tarts”
• 30–40 ml peach juice

•  

 Crust

 
Crush the butter biscuits or blend them in a food processor. Mix with melted butter and 3 tablespoons of rum.

Work the mixture with your hands and press firmly into a springform pan lined with baking paper.

Tip:

Attach a strip of cake foil to the inside of the pan with a bit of butter, and the sides will be perfectly smooth after removal.

Cream

a) Method with gelatin sheets

1. Soak gelatin

Place the gelatin sheets in cold water for 5–10 minutes, until they are completely soft.

2. Mix quark 

Whisk quark with sifted powdered sugar, add lemon juice and zest.   

3. Dissolve gelatin  

Squeeze softened gelatin and place in a small saucepan with 30–50 ml of water (or peach juice). Heat gently until dissolved (do not boil!). Stir in a few spoonfuls of quark to avoid lumps, then mix everything back into the quark and blend until smooth. 

4. Whip the cream  

Beat the cream until stiff peaks form, then gently fold it into the quark mixture. 

5. Add peaches   

Fold in diced canned peaches, either directly into the cream or layered inside the cake.   

Read more practical tips about working with gelatin here: Delicious Creamy Cheesecake Filling with Peaches

b) Method with Sofort Gelatine
 

1. Mix quark      

Mix quark with powdered sugar, lemon juice, and zest. 

2. Add Sofort Gelatine 

Sprinkle "Sofort Gelatine" directly into the quark mixture and blend until smooth.   

3. Whip the cream 

Beat until stiff and fold the mixture gently.  

4. Add peaches 

Fold in diced canned peaches or layer them inside the cake.    

You can find more about working with gelatin and the properties of the Sofort Gelatine product here:

Delicious cream-curd cream with peaches 

Peach purée

1. Blend peaches into a smooth purée.

2. Add 50 ml juice and stir (adjust with 70 ml if needed). 

3. Stir in 1 sachet of "Sofort Gelatine" or “Clear Glaze for Fruit Tarts”, whisk well to avoid lumps. 

4. Let rest for 2–3 minutes to thicken slightly. 

5. Spread over chilled cake in a thin layer.

6. Chill for at least 1–2 hours. 

Click to enlarge images:

1. Line the bottom of a 20 cm springform pan

     with baking paper, sides with cake foil.    

2. Press in biscuit crust..

3. Line the sides with peach slices, dice the rest.

4. Layer cream and peaches alternately or mix peaches directly into the cream.

5. Chill while preparing the purée, then pour it over the top.

6. Refrigerate for at least 2 hours until fully set.