No-Bake Peach Cream Cake
Ingredients
Biscuit base
- 200 g butter biscuits
- 125 g butter
Filling
- 1 can peach halves (drained weight: 480 g)
- 200 g heavy cream
- 400 g cream cheese
- 500 g low-fat quark
- 125 ml peach juice (or peach-passionfruit juice)
- 2 tsp lemon zest
- 2 packets instant gelatin (15 g each, equivalent to 5-6 gelatin sheets)
- 120 g powdered sugar
Peach glaze
- 1 packet clear cake glaze mix
- 2 tbsp sugar
- 250 ml peach juice (or peach-passionfruit juice)
Preparation
Finely crush butter biscuits. Melt butter in a saucepan, add biscuit crumbs and mix well. Line a springform pan (26 cm diameter) with parchment paper. Press the biscuit mixture into the pan using the bottom of a glass. Chill until ready to use
Drain peaches in a sieve. Reserve two peach halves for decoration. Dice the remaining peaches. Whip the cream until stiff and chill. Mix cream cheese, quark, peach juice, and lemon zest until smooth
Stir in instant gelatin for 1 minute. Add powdered sugar and mix briefly. Fold in the whipped cream. Spread diced peaches over the biscuit base, then pour the cream mixture on top and smooth the surface. Chill for at least 1 hour
Mix cake glaze powder with sugar and pour in peach juice. Whisk well, then bring to a boil over medium heat while stirring until thickened. Let cool for 2-3 minutes, then pour over the chilled cream layer and smooth gently
Slice the reserved peach halves thinly and arrange around the edge before the glaze sets. Chill for at least 2 more hours, then remove the springform ring. Keep refrigerated until serving
Notes
Serves about 12
Also delicious with raspberries, strawberries, blueberries, or apricots
