Cake with Peaches and Cream
- For the peach cream
- 1 jar Peaches (Halves) (580 ml or approximately 20 oz)
- 1 package Vanilla pudding (for cooking)
- 1 teaspoon cornstarch
- 250 milliliters milk
- 1 egg yolk
- 200 grams Quark
- 5 tablespoons sugar
- 1 package Vanilla sugar
- 150 grams Strawberry Jam
Separate the eggs and beat the egg whites until stiff, sprinkle in half the sugar. Continue beating until the mixture forms white and glossy stiff peaks. Whisk the egg yolks with sugar and water until creamy, stir in the sifted flour and fold together with the egg whites. Pour the batter into a baking tin lined with parchment paper and bake at 180°C (approximately 350°F) about 25-30 minutes. When a toothpick inserted in the center comes out clean, remove cake from the oven, turn out onto a wire rack and remove the baking paper. Let cool.
For the cream, drain the peaches and reserve the fruit juice. The liquid should amount to 200 ml (approximately 3/4 cup). If necessary add water or apple juice. Divide custard powder in half. Mix one half with some fruit juice and 2 tablespoons sugar and vanilla sugar. Bring the remaining juice to a boil, add the custard mixture, stirring and bring to a boil. Remove from heat and set aside.
Mix remaining pudding powder with cornstarch and 3 tablespoons of sugar. Bring the remaining milk to a boil in a saucepan, add the pudding mixture while stirring. Set aside and let cool slightly. Chop the drained peaches. Combine the two pudding mixtures, peaches and stir in the well-drained quark.
Cut the sponge cake in half crosswise. Place the lower half into a springform pan. Brush with the jam and spoon in 1/3 of the peach cream. Lay the second half of the cake on top, slightly press and distribute the remaining cream on top of that. Refrigerate at least 4 hours to cool.
Meanwhile, whip the cream with sugar to taste. Rinse the strawberries and quarter, and cut the peaches into slices. Take the finished cake from the refrigerator, remove the cake ring and press the cats tongues cookies around the edge of the cake. Top with cream, strawberries and peach slices, and garnish with lemon thyme. Serve the pie chilled.