Peach Yoghurt Slices

Name: Peach Yoghurt Slices
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 5 Eggs (size M); 1 pinch Salt; 100 g Sugar; 4 TABLESPOONS Sugar; 100 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 12 sheets Gelatine; 7 Peaches; 2 TABLESPOONS Lemon juice; 1/2 Vanilla pod; 500 g Cream curd; 450 g Cream yoghurt; 1 package Vanillin sugar; 2 Protein (size M); 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

5 Eggs (size M)
1 pinch Salt
100 g Sugar
4 TABLESPOONS Sugar
100 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
12 sheets Gelatine
7 Peaches
2 TABLESPOONS Lemon juice
1/2 Vanilla pod
500 g Cream curd
450 g Cream yoghurt
1 package Vanillin sugar
2 Protein (size M)
1 TABLESPOON Icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites with salt and 3 tbsp. water in a mixing bowl until stiff, adding 100 g sugar. Stir in egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam mixture and fold in. Spread the mixture evenly on a baking tray (32 x 39 cm) lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Take out and let cool down.
2
In the meantime, soak gelatine in cold water. Scald 6 peaches with hot water, rinse with cold water, peel, halve and remove stones. Sprinkle peach halves with lemon juice. Puree 3 peaches finely, dice the rest finely.
3
Cut the vanilla pod in half lengthwise. Scrape out the pulp with the back of a knife. Mix quark, yoghurt, vanilla sugar, vanilla pulp and 4 tbsp. sugar until smooth. Add peach puree and peach cubes. Squeeze the gelatine. Heat 2-3 tbsp. peach cream in a small pot, melt gelatine in it. Add mixture to the rest of the cream and stir in. Chill the cream for about 20 minutes.
4
Turn out the sponge cake base, remove the baking paper. Fold the base again, remove the baking parchment. Cut the base in half crosswise. Place a rectangular baking frame around one half of the sponge cake, but cut the edges of the sponge cake straight if necessary so that the frame is flush. Spread the peach quark mixture evenly on top. Place the second half of the sponge cake as a lid on the cream and press it down lightly. Chill the cake for 3-4 hours until the mixture is firm.
5
Remove the cake from the baking frame. Beat the egg white with icing sugar and 1 tbsp. water until stiff. Spray meringue mixture onto the cake with a perforated nozzle as tuffs. Burn the tuffs with a crème brûlée burner. Wash the remaining peach, grate dry, halve, stone and cut the flesh into thin slices. Decorate the cake with it.