Yoghurt biscuit cake with peaches

Name: Yoghurt biscuit cake with peaches
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 Eggs (size M); 110 g Sugar; 1 package Vanillin sugar; 75 g Flour; 1 coated Tsp Baking Powder; 8 sheets Gelatine; 500 g Whole milk yoghurt; 250 g Schmand; 7-10 Tbsp Peel and juice of 1 untreated lemon; 6 Peaches (about 100 g each); 2 TABLESPOONS Apricot Jam; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 Eggs (size M)
110 g Sugar
1 package Vanillin sugar
75 g Flour
1 coated Tsp Baking Powder
8 sheets Gelatine
500 g Whole milk yoghurt
250 g Schmand
7-10 Tbsp Peel and juice of 1 untreated lemon
6 Peaches (about 100 g each)
2 TABLESPOONS Apricot Jam
baking paper

Directions

1
Separating eggs. Beat the egg whites until stiff, adding 50 g sugar and vanillin sugar. Beat the egg yolks. Mix flour and baking powder, sieve onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Remove from the tin and let cool down. In the meantime, soak the gelatine in cold water. Mix yoghurt, sour cream, lemon zest and 60 g sugar. Heat 3 tablespoons of lemon juice and remove from heat. Squeeze the gelatine well and dissolve in it. Mix gelatine with 3 tablespoons of cream, then stir into the remaining cream. Remove the sponge cake from the baking paper, place it on a cake plate and close the edge of the springform pan around it. Spread the cream on the base, smooth it down and put it in a cool place for about 2 hours. In the meantime put peaches in boiling water, take them out, rinse with cold water and peel off the skin. Cut the peaches in half, remove the stone and cut the flesh into slices. Sprinkle slices with 3 tablespoons of lemon juice, dab dry and place on the cream.
3
Remove the sponge cake from the baking paper, place it on a cake plate and close the edge of the springform pan around it. Spread the cream on the base, smooth it down and put it in a cool place for about 2 hours. In the meantime put peaches in boiling water, take them out, rinse with cold water and peel off the skin. Cut the peaches in half, remove the stone and cut the flesh into slices. Sprinkle slices with 3 tablespoons of lemon juice, dab dry and place on the cream. Warm the jam and brush the peach slices with it. Chill the cake for another 4 hours. Loosen the edge of the cake and cut the cake into pieces
4
waiting time approx. 5 1/2 hours