Yogurt and Peach Cakes

Explanation of the “cup measure”:

1. These pastries are, so to speak, a “knock-out” pastry … and the cup mentioned in the list of ingredients should be a “normal” coffee cup if possible. You don’t have to pay attention to the grams when filling. When using a larger cup (pot), the quantities remain the same as for the normal one, only the quantity of baking powder would then have to be increased slightly. The total amount of dough would then increase somewhat, otherwise the procedure would be the same.

Dough:

1. Pour the peaches into a colander, drain well and collect the juice. Cut the peaches into 22 thin wedges. Mix the flour, baking powder, sugar and vanilla sugar in a bowl. Then add the yoghurt, oil and egg and mix everything with the paddle of the hand mixer to a viscous dough.
2. Preheat the oven to 180 ° O / bottom heat. Lightly grease 11 Guglhupf hollows of 2 silicone mats. Fill each half with batter and then put 2 peach wedges in each. Then fill the molds to just below the edge with the rest of the dough, place the mats on the grid and slide them into the oven on the 2nd rail from below. The baking time is 25 minutes. After baking, let the cakes cool in the silicone molds.
3. Mix peach juice, powdered sugar and food coloring into a chewy icing and pour it thickly over the well-cooled cakes. Since it was “birthday cakes” for me, I sprinkled them a little with “decoration confetti”.
4. The above-mentioned preparation with the “cup size” guarantees a super quick preparation. If all the ingredients (the fruit may vary) are at hand, then this pastry is ready to serve in 40 minutes and can be used for spontaneous ideas ………. ;-)))
5. As a recommendation: always place silicone mats on the grid and not on the sheet metal. So they bake evenly all around. The sheet metal heats up too much and so you can get a dark edge on the underside.