Fruity Cheese Cream Cake

A simple but delicious cake recipe:

1. melt the fat. Finely crumble the rusks and mix into the liquid fat. Place a cake ring (26 cm) on a cake plate and spread the rusk mixture evenly on it. Press firmly until smooth, refrigerate for about 1 hour.

2. for the cream, mix the custard powder in only 1/4l cold water and swell for 5 min. Fold in 50 g sugar and heat until everything has dissolved together (do not make!). Put jelly to cool.

Beat cream cheese, 100 g sugar, vanillin sugar and juice of one lemon until smooth. Whip 2 cups of whipped cream until stiff. When the jelly begins to set, fold in the cheese mixture first, then the whipped cream. Spread the mixture on the rusk base and refrigerate for about 30 minutes.

Drain the peaches, reserving the juice. Cut fruit into narrow wedges. Place them about 3 cm from the edge of the cake in the form of scales. Mix cake glaze and 1 tbsp. sugar. gradually stir through with 150 ml peach juice. Allow to bubble up while stirring, then remove from the kitchen stove.

5. cover the peach slices with the icing and let it set. Whip last cup of whipped cream and remaining sugar until stiff. Place in a piping bag fitted with a nozzle and decorate the edge of the cake with whipped cream.

Leave to cool until ready to serve.

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