Ingredients
200 g butter biscuits
125g butter
600 g quark
125g butter
220g powdered sugar
4 tbsp sour cream/sour cream
1 pack of vanilla sugar
Zest and juice of 1 lemon
3 tsp ground gelatin
200 ml milk
1 pack of cake icing
2 medium sized peaches
preparation
1. Grind the butter biscuits finely. Melt the butter in the pot, add the biscuit crumbs and mix well.
Line a springform pan (Ø 26 cm) with baking paper. Pour in the biscuit base mixture and press it down with the bottom of a glass. Keep cool until further processing.