Yoghurt-peach slice with chocolate crossiboden
easy
60 mins
60 mins
Ingredients
- 75 g Dark chocolate
- 50 g Milk chocolate
- 60 g Corn flakes
- 10 sheets white gelatine
- 1 jar(s) (850 ml; draw-off weight: 540 g) Peach halves
- 3 (150 g each) Mug of whole milk yoghurt
- 60 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 2 TABLESPOONS Peach liqueur (Pepino Peach)
- 200 g Whipped cream
- 7-10 Tbsp Melissa leaves
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Oil
Directions
- 1
Break the chocolate into pieces and melt it on a hot water bath. In the meantime, line a box mould (25 cm long) with aluminium foil. Spread a thin layer of oil on the bottom and the rim 1-2 cm high. Fold the corn flakes into the dissolved chocolate. Remove 3 tablespoons and spread the rest of the mixture on the bottom of the tin. Place the remaining mixture in small heaps on an oiled piece of aluminium foil using 2 teaspoons. Place in the refrigerator for about 30 minutes.
- 2
In the meantime, soak gelatine for the filling. Drain the peaches on a sieve, collecting the juice. Cut 4 peach halves in half and set aside for the filling. Cut the remaining three halves into slices. Set aside a gap for garnishing. Purée the remaining peach slices and 4 tablespoons of juice. Stir in yoghurt, sugar, vanilla sugar and lemon peel. Season with liqueur. Squeeze the gelatine, dissolve. Add both to the yoghurt mixture while stirring. Chill for 10 minutes. In the meantime whip cream until stiff. When the yoghurt cream begins to thicken, fold in the cream and pour about half of the cream into the tin.
- 3
Season with liqueur. Squeeze the gelatine, dissolve. Add both to the yoghurt mixture while stirring. Chill for 10 minutes. In the meantime whip cream until stiff. When the yoghurt cream begins to thicken, fold in the cream and pour about half of the cream into the tin. Place the eight halved peach halves in the tin and spread the remaining cream on top. Put in a cool place for at least 2 hours. Lift the cake out of the tin with the aluminium foil and carefully remove the aluminium foil. Cut the cake into five approx. 5 cm wide slices. Cut the peach slices into pieces. Decorate the slices with peaches, chocolate crosses and lemon balm leaves. Results in 5 pieces
- 4
Place the eight halved peach halves in the tin and spread the remaining cream on top. Put in a cool place for at least 2 hours. Lift the cake out of the tin with the aluminium foil and carefully remove the aluminium foil. Cut the cake into five approx. 5 cm wide slices. Cut the peach slices into pieces. Decorate the slices with peaches, chocolate crosses and lemon balm leaves. Results in 5 pieces
- 5
Tip: The cake is best cut into slices with an electric knife
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