Yogurt cake \"summer dream\"

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs for the floor. Beat the egg whites until stiff, adding 100 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks. Mix 1 pinch each of Citro-, Orange Back, flour and baking powder, fold in carefully in portions. Lightly grease the bottom of a springform pan (26 cm Ø). Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes on the middle shelf. Remove from the oven, remove from the mould and allow to cool. In the meantime, pour the peaches into a sieve, drain well and collect the juice.

2. 2

   Soak gelatine in cold water. Close the cake ring around the sponge cake base. Cut the sponge fingers straight on one side so that the sponge fingers are still about 7.5 cm long. Crumble the sponge ends roughly. Place the sponge fingers with the straight side close to the edge of the cake. Put 5 peach halves aside. Cut remaining peaches into slices of about 1 cm thickness. Cover the cake base with slices, side by side. Cut remaining slices into small cubes. Mix yoghurt, 1/4 teaspoon each of Citro- and Orange Back, 150 g sugar and 2 packets of vanilla sugar. Whip 400 g whipped cream until stiff. Squeeze out the gelatine and dissolve in a small saucepan over low heat. Remove from the heat, allow some yoghurt to shrink drop by drop while stirring and then stir into the remaining yoghurt cream. Fold the whipped cream into the yoghurt mass in portions. Divide the mixture into three. (Now you have to work quickly, as the yoghurt mass begins to set relatively quickly). Put 1/3 on the peaches. Mix the peach cubes into the second third and place them on the first yoghurt layer. Spread crumbled sponge cake ends evenly on top and then spread the third yoghurt mass evenly on top.

3. 3

   Whip 400 g whipped cream until stiff. Squeeze out the gelatine and dissolve in a small saucepan over low heat. Remove from the heat, allow some yoghurt to shrink drop by drop while stirring and then stir into the remaining yoghurt cream. Fold the whipped cream into the yoghurt mass in portions. Divide the mixture into three. (Now you have to work quickly, as the yoghurt mass begins to set relatively quickly). Put 1/3 on the peaches. Mix the peach cubes into the second third and place them on the first yoghurt layer. Spread crumbled sponge cake ends evenly on top and then spread the third yoghurt mass evenly on top. Chill the cake for about 4 hours. Puree 4 of the 5 peaches, fill up to 500 ml with peach juice. Mix the cake glaze, 75 g sugar and peach puree in a saucepan. Bring to the boil while stirring, allow to cool slightly while stirring and carefully spread the still warm icing over the cake with a tablespoon. Chill the cake for about 1 hour. Carefully loosen the cake ring. Cut 1 peach half into 12 very thin strips. Whip 200 g cream until stiff, fill into a piping bag with star-shaped spout. Spray 12 cream tuffs onto the cake. Decorate with peach strips, grated chocolate and lemon balm

4. 4

   Puree 4 of the 5 peaches, fill up to 500 ml with peach juice. Mix the cake glaze, 75 g sugar and peach puree in a saucepan. Bring to the boil while stirring, allow to cool slightly while stirring and carefully spread the still warm icing over the cake with a tablespoon. Chill the cake for about 1 hour. Carefully loosen the cake ring. Cut 1 peach half into 12 very thin strips. Whip 200 g cream until stiff, fill into a piping bag with star-shaped spout. Spray 12 cream tuffs onto the cake. Decorate with peach strips, grated chocolate and lemon balm

5. 5

   5 1/2 hours waiting time

Nutrition Facts

KCAL
440 kcal

CARBS
60 g

FATS
18 g

PROTEINS
9 g