Peach cake with cream cheese yoghurt cream

Name: Peach cake with cream cheese yoghurt cream
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 100 g soft butter; 150 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 125 g Flour; 1 TEASPOON Baking Powder; 6 tablespoons (approx. 175 g) Cherry Jam; 1 can(s) (850 ml, separation weight: 500 g) Peaches; 10 sheets Gelatine; 400 g low-fat cream cheese; 400 g Whole milk yoghurt; 100 ml Peach liqueur; 5 TABLESPOONS Vodka; 400 g Whipped cream; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

100 g soft butter
150 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
125 g Flour
1 TEASPOON Baking Powder
6 tablespoons (approx. 175 g) Cherry Jam
1 can(s) (850 ml, separation weight: 500 g) Peaches
10 sheets Gelatine
400 g low-fat cream cheese
400 g Whole milk yoghurt
100 ml Peach liqueur
5 TABLESPOONS Vodka
400 g Whipped cream
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Cream butter, 100 g sugar and vanillin sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Grease a springform pan (26 cm Ø). Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-18 minutes (test with sticks). Let cool on a cake rack.
2
Remove the base from the tin and enclose with a cake ring. Stir the jam until smooth and spread it on the base, leaving some of the edge free. Drain the peaches. Put 3 peaches aside for decoration, mash the rest finely. Soak the gelatine in cold water. Stir cream cheese, yoghurt and 50 g sugar until smooth. Stir in peach liqueur and pureed peaches. Squeeze the gelatine, warm it up with vodka and dissolve. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Chill the cream. Whip 200 g cream until stiff. As soon as the cream starts to gel, fold in the cream. Spread the cream on the base and smooth it down.
3
Stir in peach liqueur and pureed peaches. Squeeze the gelatine, warm it up with vodka and dissolve. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Chill the cream. Whip 200 g cream until stiff. As soon as the cream starts to gel, fold in the cream. Spread the cream on the base and smooth it down. Chill for about 3 hours. Cut the peaches into slices. Whip 200 g cream until stiff, fill into a piping bag with a large star-shaped spout. Remove cake from the ring. Spray cream tuffs on top. Decorate with peach wedges and mint
4
Chill for about 3 hours. Cut the peaches into slices. Whip 200 g cream until stiff, fill into a piping bag with a large star-shaped spout. Remove cake from the ring. Spray cream tuffs on top. Decorate with peach wedges and mint