This recipe is plenty for a ring of 18 cm ø and 7 cm ring height. If you want to bake the cake larger, take all ingredients twice and a ring of 26 cm ø with 6 cm ring height.
Knead a short pastry from 150 g flour, 100 g butter, 50 g powdered sugar and 2 tbsp milk. Then rest the dough in the refrigerator for half an hour. Roll out the dough, cut out a ring of approx. 18 cm and place on a baking tray lined with parchment paper. Bake the short pastry for 5 minutes in a hot oven at 180 °C.
Form a 7 cm high ring around the pre-baked shortcrust pastry. Spread the edge between the ring and the shortcrust pastry with a little of the remaining pastry to prevent the cheesecake mixture from running out.
Cut the peach in half, remove the pit and put it briefly in boiling water. Then remove the skin and cut the peach into wedges.
Whip the cream until stiff. Cut open the vanilla and squeeze out the pith. Bring the apricot jam to the boil and spread on the baked shortcrust pastry base. Place the peach wedges on top. Using a whisk, mix sugar, custard powder, curd, vanilla pulp, whipped cream, eggs and juice of one lemon until smooth and pour into the prepared ring mold.
Bake the cake in a hot oven at 190 °C for 15-20 minutes. Now take out, score diagonally on the upper edge with a small kitchen knife and stand for 10 min. Now bake again for 15-20 min. at 190 °C. The incision of the cake causes that the surface does not rice