Ingredients

• Cake
• 6 eggs
  
• ³/₄ cup plus 2 tablespoons (175g) granulated sugar
  
• 1 pinch fine sea salt
  
• 1 teaspoon vanilla extract
  
• 1 teaspoon freshly squeezed lemon juice, or 1⁄2 teaspoon lemon extract
  
• 1 ¹/₄ cups (150g) bread flour, plus more for dusting
  
• 2 tablespoons unsalted butter, melted
  

• Cream-peach filling
• 7 sheets leaf gelatin
  
• 1 ³/₄ cups (175g) quark cheese, at room temperature
  
• ¹/₄ cup (60ml) milk
  
• ²/₃ cup (135g) granulated sugar
  
• 1 teaspoon vanilla extract
  
• 1 teaspoon freshly squeezed lemon juice, or 1⁄2 teaspoon lemon extract
  
• 2 ³/₄ cups (650ml) heavy cream
  
• 6 canned peach halves, patted dry
  
• Confectioners’ sugar for dusting