Cream butter, 200 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in eggs bit by bit
Mix flour and baking powder and stir into the buttercream alternating with peach yoghurt. Pour into a greased springform pan (26 cm Ø) sprinkled with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Take out and let cool down
Wash the peaches, drain and cut them in half. Remove stones, cut the flesh into large pieces. Puree the peaches, 2 packets of vanilla sugar and 2 tablespoons of sugar with a blender, pass through a fine sieve
Soak 4 leaves of gelatine in cold water. Place the cake base on a cake plate and cut in half horizontally. Cover the lower cake base with a cake ring. Measure 400 ml of the peach puree, chill the rest. Squeeze the gelatine, dissolve and mix with 3 tbsp. of the puree. Stir the gelatine into the rest of the puree, spread on the cake base and refrigerate for approx. 30 minutes
Select the raspberries and puree 100 g. Soak 5 gelatine leaves. Mix yoghurt, lemon juice and 100 g sugar. Squeeze the gelatine, dissolve and mix with 3 tablespoons of the yoghurt. Stir the gelatine into the remaining yoghurt. Stir raspberry puree lightly into streaks. Pour the yoghurt onto the peach mirror and smooth it down. Spread 100 g raspberries on top, place the top layer on top and chill for at least 2 hours
Whip the cream until stiff, while pouring in 2 tablespoons of sugar. Remove the cake from the ring. Spread the cream on the surface and on the edge until it reaches the cream. Decorate with peach puree and 50 g raspberries
waiting time approx. 4 hours