Peach and yoghurt cake

Name: Peach and yoghurt cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 175 g Ladyfingers; 150 g semi-bitter couverture; 7-10 Tbsp Oil; 10 sheets white gelatine; 7-10 Tbsp Juice of 1 lemon (approx. 5 tablespoons); 250 g Sugar; 1 kg Whole milk yoghurt; 1 can(s) (850 ml) Peaches; 250 g Whipped cream; baking paper, 1 gr. freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

175 g Ladyfingers
150 g semi-bitter couverture
7-10 Tbsp Oil
10 sheets white gelatine
7-10 Tbsp Juice of 1 lemon (approx. 5 tablespoons)
250 g Sugar
1 kg Whole milk yoghurt
1 can(s) (850 ml) Peaches
250 g Whipped cream
baking paper, 1 gr. freezer bag

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Put biscuits in 1 freezer bag, close it and crumble finely with a dough roll. Chop the chocolate coating and melt in a hot water bath. Mix with the biscuits. Place the cake ring (26 cm Ø) on a cake plate greased with oil. Fill in the sponge mixture and press it on. Chill for about 30 minutes.
2
Soak gelatine in cold water. Bring lemon juice, 5 tbsp. water and sugar to the boil briefly (the sugar will then dissolve), cool slightly. Squeeze out the gelatine and dissolve in it. First stir in 2-3 tbsp yoghurt, then stir into the rest of the yoghurt. Keep cold until it begins to gel
3
Drain peaches well. Whip the cream until stiff. Fold into the yoghurt. Spread 6 tbsp. yoghurt cream on the chocolate base. Spread peach halves, except 1-2, on top with the curvature upwards. Spread the rest of the yoghurt cream on top. Chill for about 5 hours.
4
Cut the remaining peach halves into slices. Decorate cake with peach slices