2pkts vanilla custard (or 7 tablespoons custard powder)
lemon extract flavouring ...
750g Quark/CreamCheese (similar to the philedelphia type)
350g frozen raspberries
1 large tin peach slices drained of their juice
Using a 26cm springform bake a shortbread biscuit base of choice until just baked.
Beat eggs and 3/4 of the sugar until creamy and light. Add in the Quark/cream cheese and lemon extract. Cook a very thick custard pudding made from 500ml milk and DOUBLE the quantity of custard powder required for a firm custard pudding. Whilst still hot add the pudding to the quark/cream cheese mixture and beat well to mix.
Line the pastry with a layer of peaches and a layer of raspberries. Pour the cream cheese mix on top, scatter with some chocolate buttons.
Bake at 140C for 60 minutes. Turn off the oven and allow to cool completely. DO NOT open the oven to check the cake at all as this will cause the cake to fall in.
I tend to do this late the day before it is needed. Leave the cake in the oven overnight to cool off and then into the fridge for a few hours the net morning to chill before serving.