Peach cake without baking

Peach cake without baking

This peach cake simply goes in the fridge – without baking. With a crispy biscuit base, cream cheese and sweet peaches, it is so delicious – and easy to make!

INGREDIENTS (For a 26 cm mold)

FOR THE BISCUIT BASE

200 g butter biscuits
125 g butter

FOR THE FILLING

1 can of peach halves (drained weight: 480 g)
200 g cream
400 g double cream cheese
500 g low-fat quark
125 ml peach juice (alternatively: peach-passion fruit juice)
2 tsp lemon zest
2 packs of instant gelatine (15 g each, equivalent to 5-6 gelatine sheets)
120 g powdered sugar

FOR THE PEACH MIRROR

1 pack of clear cake glaze
2 tbsp sugar
250 ml peach juice (alternatively: peach-passion fruit juice)

PREPARATION

Step 1
For the biscuit base, finely chop the butter biscuits  grind. Melt the butter in the pan, add the biscuit crumbs and mix well. Line a springform pan (Ø 26 cm) with baking paper. Pour the biscuit base mixture into it and press it down with the bottom of a glass. Refrigerate until ready to use.

2nd step
For the filling, pour the peaches into a sieve and drain. Put two peach halves aside for decoration. Dice the rest. Beat the cream until stiff and refrigerate. Mix the cream cheese with low-fat quark, peach juice and lemon zest to form a smooth mixture.

3rd step
Stir in the instant gelatine for 1 minute. Add the icing sugar and mix again briefly. Fold the cream into the rest of the cream. Spread the peach cubes on the biscuit base, put the cream on top, smooth it out and refrigerate the cake for at least 1 hour.