Almond and peach refrigerator cake with amarettini base

1.

Put the ladyfingers and 100 g amaretti in a freezer bag and crumble with the cake roll. Melt the butter in a small saucepan. Mix the breadcrumbs and butter. Brush the bottom of a square springform pan (24 x 24 cm) with oil, then spread the crumbs on the bottom and press firmly. Chill the mold. Score 4 peaches crosswise, pour hot water over them and after 30-60 seconds rinse under cold water. Skin, quarter and stone the peaches. Pat the quarters very dry. Soak the gelatine in cold water. Mix the mascarpone, quark and powdered sugar together. Squeeze out the gelatine and dissolve it in a small saucepan. Stir in the almond liqueur, then stir into the mascarpone cream. Put half of the cream on the crumbs, thentop with peach quarters. Spread the rest of the cream on top and chill for 3-4 hours. Wash 1 peach, pat dry, cut in half and stone. Cut the halves into thin wedges. Decorate the cake with peach wedges, whole and crumbled amarettini and mint

2.

Wait 4 hours