Buttermilk Peach Cake

Ingredients for 1 servings:

• 100 g butter
• 200 g biscuit(s) (egg biscuits)
• 2 pinches of cinnamon
• 6 sheets of white gelatin
• 500 ml buttermilk
• 250 g mascarpone
• 100 g sugar
• 1 pack of lemon peel
• 1 can peach(s) (drained weight 480 g)
• 1 packet of pudding powder (Aranca Apricot-Passion Fruit)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Refrigerator cake

For the crunchy base, melt the butter in a saucepan. Finely crush the egg biscuits in a freezer bag using a rolling pin, then mix well with the cinnamon and butter. Transfer the mixture to a springform pan and press evenly into a flat base using a tablespoon. Chill. For the topping, soften the gelatin according to the package instructions. Mix the buttermilk with the mascarpone, sugar, and grated lemon zest. Dissolve the gelatin according to the package instructions. First, whisk about 4 tablespoons of the buttermilk mixture with the dissolved gelatin, then stir in the remaining mixture. Smooth the mixture over the base and refrigerate for at least 2 hours. Drain the peach halves in a sieve, cut 3 halves into thin wedges, and set aside. Purée the remaining halves in a mixing bowl and beat with the custard powder for 3 minutes using a hand mixer on high speed. Carefully spread the fruit mixture over the buttermilk mixture and garnish with peach slices. Refrigerate the cake for at least 1 hour. Carefully remove the springform pan.