Peach yoghurt cake

Name: Peach yoghurt cake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 125 g Butter; 250 g Cantuccini (Italian almond pastry); 10 sheets white gelatine; 1 can(s) (850 ml) Peaches; 500 g Whole milk yoghurt; 50 g Sugar; 7-10 Tbsp 1 P. Bourbon vanilla sugar; 250 g Whipped cream; 40 g Almond kernels without skin; 1 medium-sized peach; 1 large freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
125 g Butter
250 g Cantuccini (Italian almond pastry)
10 sheets white gelatine
1 can(s) (850 ml) Peaches
500 g Whole milk yoghurt
50 g Sugar
7-10 Tbsp 1 P. Bourbon vanilla sugar
250 g Whipped cream
40 g Almond kernels without skin
1 medium-sized peach
1 large freezer bag

Directions

1
Brush a cake plate with some oil. Place the rim of a springform pan (26 cm Ø) on top. Melt butter at low heat. Pour the cantuccini into a freezer bag, close the bag.
2
Finely crumble the cantuccini with a rolling pin. Mix crumbs and liquid butter. Pour into the cake ring and press into the cake base. Chill for about 45 minutes.
3
Soak gelatine in cold water. Remove 3 peach halves from the tin, dab dry and dice. Fill the rest of the peaches together with the juice into a bowl and puree.
4
Mix the puree, yoghurt, sugar and vanilla sugar. Squeeze the gelatine, dissolve at low heat. Stir in 3 tablespoons of peach cream by the spoonful, then stir into the rest of the cream. Chill for about 15 minutes until it starts to gel.
5
Whip the cream until stiff. Fold the cream first, then the whisk cubes into the whisk cream. Spread on the cantuccini base. Chill overnight.
6
Coarsely chop the almonds, roast them without fat until golden brown, cool them down. Wash the peach, halve, stone and cut into about 16 thin slices. Remove the cake from the edge of the mould and cut into pieces. Decorate with peach and almonds.