Light peach yogurt cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 1 tsp, leveled baking powder
• 8 sheets of white gelatin
• 250 g sour cream
• 500 g yogurt (full-fat yogurt)
• 60 g sugar
• 1 pack of flavoring (Citroback) or zest and juice of 1 lemon
• 1 gr. can/n peach(s) or apricots (850 ml)
• 1 pack of cake glaze, clear

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Line a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar and vanilla sugar. Beat in the egg yolks one at a time. Mix the flour and baking powder, sift them on top, and fold them in. Pour the batter into the springform pan. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) for approx. 12-15 minutes. Remove from the oven and let cool slightly. Remove the sides of the pan and let the base cool completely. Drain the peaches, reserving the juice. Soak the gelatin in cold water. Mix the yogurt with the sour cream, flavoring (or 3 tablespoons of lemon juice and lemon zest), and sugar. Squeeze out the gelatin and dissolve it over low heat according to the package instructions. Stir in 4 tablespoons of cream, then stir into the remaining cream. Place the sponge cake on a cake plate and place a sturdy cake ring or the edge of the baking dish around it. Spread the cream over the sponge cake and refrigerate for at least 3 hours. Slice the peaches and place them on top of the cream. Prepare a glaze according to the package instructions and spread it over the peaches. Refrigerate for about 2 hours before serving. Tip: You can also use fresh fruit instead of canned fruit.