Quark peach cream cake, the perfect summer cake


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


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.