Peach sparkling wine slices

Ingredients for 1 servings:

• 100 g butter or margarine, soft
• 150 g wheat flour
• 1 packet of vanilla sugar
• 40 g sugar
• 1 pinch of salt
• 50 g apricot jam
• 50 ml sparkling wine
• 100 g wheat flour
• 1 tsp, leveled baking powder
• 1 egg(s)
• 1 packet of vanilla sugar
• 3 tbsp water, hot
• 50 g sugar
• 1 pinch of salt
• 200 ml whipped cream
• 1 ½ can peaches, halved (each about 460g drained weight)
• 1 pack of cream powder (quark – cream – cake mix)
• 125 ml sparkling wine
• 250 ml peach juice
• 500 g yogurt, whole milk (possibly a Greek 10%)
• strawberries
• currants
• mint

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

summery fresh yogurt slices

Kneaded dough: Sift the flour into a mixing bowl and add the butter, sugar, vanilla sugar, and salt. Using a dough hook, mix briefly on low speed and then on high. Then knead on a work surface until you have a firm dough and chill for 1 hour. Sponge dough: Beat the egg and hot water with a whisk for 1 minute until frothy. Mix the sugar, vanilla sugar, and salt, sprinkle in after 1 minute, and beat for a further 2 minutes. Mix the flour and baking powder, sift half onto the egg mixture, and fold in. Fold in the other half in the same way. Spread the dough onto a baking tray lined with baking paper (with the baking rim raised 30 x 25 cm) and place in the oven. Top/bottom heat 180 – 200° C Fan oven approx. 170° Gas mark 3 – 4 (preheated) Baking time: 10 – 12 minutes Immediately after baking, remove the baking edge and turn out onto a wire rack lined with baking paper. Briefly knead the dough again and roll out into a rectangle (30 x 25cm) on a greased baking tray, prick several times with a fork and put the baking tray in the oven. Top/bottom heat approx. 200°C (preheated) Fan oven approx. 180°C (not preheated) Gas mark 3 – 4 (preheated) Baking time: 10 – 12 minutes Immediately after baking, loosen the dough and allow to cool on a baking tray. Then spread the jam over the dough sheet, cover with the sponge sheet and place the baking edge around it. Brush the sponge cake with sparkling wine. The topping: Drain the peaches and collect the juice. Measure out 250 ml (1/4 liter). Mix the quark and cream cake mix with sparkling wine according to the package instructions to make a cream. Pour half of the mixture into the baking crust and spread it evenly. Chop 300 g of peaches and spread it on top. Pour the remaining yogurt mixture on top and spread it evenly. Chill the cake for a good 3 hours. Loosen the baking crust with a wet knife. Cut the cake into slices and garnish with about 3 peach slices, strawberry halves or currants and mint leaves.