Peach yogurt cake with vanilla flavor

Ingredients for 1 servings:

• 75 g flour
• 2 packs of pudding powder, vanilla OR
• 75 g cornstarch
• 125 g sugar
• 3 eggs, separated
• 2 packets of vanilla sugar
• 500 g natural yogurt, or vanilla
• 500 g quark, no matter what fat content/variety
• 1 tbsp lemon juice
• 125 g sugar
• 3 packets of vanilla sugar
• some flavoring, vanilla or pulp of a vanilla pod
• 10 sheets of gelatin OR
• 1 ½ packs of ground gelatin
• 500 g peach(s), fresh or from the can
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

light summer cake with yogurt and quark, without cream

First, make the sponge cake, as this can sometimes take the longest to make. To make this, mix the flour with the custard powder or cornstarch in a bowl. Separate the eggs. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue beating vigorously until the sugar has almost dissolved. Now gradually add the egg yolks and continue beating vigorously. Finally, add the flour and starch mixture and beat briefly on the lowest speed! You can also carefully fold in the flour with a spoon, but this will work just as well without the foam collapsing. Pour the sponge cake mixture into a well-greased springform pan (only grease the base!) and bake in a preheated oven on the middle rack for 20-25 minutes at 190°C top/bottom heat or 170°C fan-assisted oven until golden brown (test with a skewer). Then let it cool completely. For the cream, first soak the gelatine in cold water for 10 minutes according to the package instructions. Wash the peaches, halve them, and remove the stones. Thinly slice the peaches (canned peaches can also be used here). In a bowl, beat the sugar, vanilla sugar, salt, and vanilla essence or the seeds of a vanilla pod with the yogurt and quark. Gently heat the gelatin until liquefied; do not let it get too hot, or it will not set. Add it a spoonful at a time to the cream, stirring constantly, and beat vigorously. Add the lemon juice and beat well again. Once the cake has completely cooled, place a cake ring around it (the ring of a springform pan will also work). Spread half of the peach slices on the cake. Carefully pour the cream over it. Spread the remaining peaches on top. Place the cake in a cool place and let it set. 4 hours is enough, but I recommend letting it set overnight, as this allows the full flavor to develop better. The cake is very light because there is no cream in the cream, making it perfect for hot days. Despite the lack of cream, the cream is very fluffy. If you don’t like it too sweet, you can reduce the sugar content; I found 150g to be just right. The vanilla gives the cake a special flavor!