Fruity yogurt cream cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar
• 100 g flour
• 1 packet of vanilla sugar
• 1 tsp, leveled baking powder
• 400 ml cream
• 3 sheets of gelatin
• 150 g natural yogurt
• 150 g low-fat curd cheese
• 120 g sugar
• 1 small can of peach(s) or 3 fresh nectarines

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

not that difficult and super tasty

Line the bottom of a 26cm springform pan with baking paper and grease the sides. Preheat the oven to 180°C (top/bottom heat). Beat the eggs until frothy, then stir in the sugar and vanilla sugar. Mix the flour with the baking powder and stir into the egg and sugar mixture. Spread the batter into the pan. Bake in the preheated oven for 25 minutes. Remove the base from the pan and let it cool. Cut the base in half horizontally and place the bottom half on a cake plate. For the filling, whip the cream until stiff and refrigerate. Mix together the yogurt, quark, and sugar. Soak the gelatine in cold water or peach brandy for 3 minutes, squeeze it out, and melt it in a saucepan. This goes really quickly; be careful not to set the heat too high! Pour the melted gelatine into a bowl. Slowly stir the yogurt and quark mixture into the gelatine. Never the other way around! Spread about 2/3 of this mixture over the cake base. Chop the peaches into small pieces and arrange about two-thirds of them on top. Place the second cake layer on top. Spread the remaining mixture all around and decorate with the remaining peaches. Refrigerate for one hour and then serve.