Yogurt and peach cake

Ingredients for 1 servings:

• 8 sheets of gelatin
• Water for soaking
• 1 can peach(s) (470 g drained weight)
• 100 g ladyfingers
• 300 g cream
• 100 ml peach juice from the peaches
• 4 tbsp lemon juice
• 300 g yogurt
• 100 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

with a sponge finger base. For a 24 cm springform pan.

Soak the gelatin in a little cold water for 5 minutes, drain the peaches, and collect the juice. Line the bottom of the springform pan with the sponge fingers, arrange the peaches on top, and set one peach half aside. Whisk the cream until stiff peaks form. Mix 100 ml of the reserved peach juice with the lemon juice and heat, but do not let it boil. Dissolve the gelatin in it. Whisk the yogurt with the sugar and stir in the juice-gelatin mixture. Then slowly fold in the cream. Pour the mixture into the springform pan with the remaining ingredients, refrigerate the cake for at least 3 hours, and decorate as desired before serving. For example, cut the reserved peach half into strips. I also used Lindt yogurt pralines, for example.