Isa's peach cake with yogurt cream

Ingredients for 1 servings:

• 200 g flour
• 50 g flour (buckwheat flour)
• 40 g semolina
• 60 g almonds
• 3 tbsp pudding powder (vanilla flavor)
• 200 g sugar
• 1 pinch of salt
• 1 packet of baking powder
• 4 tbsp oil
• 350 ml milk
• 1 large can of peach(s)
• 500 g low-fat yogurt
• 125 g mascarpone
• 5 tbsp dessert sauce (caramel flavor)
• 1 pack of gelatin powder
• 6 tbsp water
• e.g. apricot jam or other jam
• e.g. lemon juice
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

without egg

For the dough, mix together the flour, buckwheat flour, semolina, almonds, sugar, pudding powder, salt, and baking powder. Then add the milk and oil and mix with a mixer until evenly combined until you have a smooth dough. Pour the dough into a greased springform pan and bake in a preheated oven at 200–225°C (top/bottom heat) for about 35–45 minutes. Then let it cool and turn it out, ideally so that the smooth base is on top, or trim off a little of the risen surface to create a flat cake. Drizzle the base with a little lemon juice and spread with jam. Top with the drained and sliced ​​peaches. For the cream, let the gelatine soak in 6 tablespoons of cold water for about 10 minutes. Mix the yogurt with the mascarpone and caramel sauce. Once the gelatine has swollen, heat gently until it has dissolved. Add a few tablespoons of the yogurt mixture to the gelatin and mix, then add the rest of the yogurt mixture and mix thoroughly. Chill. Place a cake ring around the cake base and pour in the yogurt-mascarpone cream. Let it set in the refrigerator for a few hours.