Peach Melba Cake

Ingredients for 1 servings:

• 175 g flour
• ½ pack of baking powder
• 125 g butter
• 150 g sugar
• 1 pinch of salt
• 2 eggs
• 2 tbsp natural yogurt (3.5%)
• 1 can peach(s), cut into wedges
• 6 sheets of gelatin
• 250 g natural yogurt (1.5%)
• 250 g low-fat curd cheese
• 1 packet of vanilla sugar
• ½ lemon(s), the juice
• 200 ml whipped cream
• 250 g raspberries, fresh
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

delicious summer cake, not too sweet

Drain the peaches. Mix together the butter, sugar, and salt. Beat in the eggs one at a time. Mix the flour and baking powder and stir in. Finally, stir in the 2 tablespoons of yogurt. Pour the batter into a greased 26 cm springform pan and smooth it down. Arrange the peach slices on top. Whole peaches can, of course, be used, but they should be cut into wedges. Bake in a preheated oven (convection oven) at 175°C for approx. 25-35 minutes (use a toothpick to check if it is cooked). Let cool. Let the gelatin soften. Mix together the low-fat quark, yogurt, vanilla sugar, 50 g sugar, and lemon juice. Squeeze out the gelatin and slowly dissolve it in a saucepan. Stir in 4 tablespoons of cream, then stir the mixture into the remaining cream mixture in the saucepan. Whip the cream until stiff peaks form and fold it into the cream. Briefly wash the raspberries and let them drain on a kitchen towel. Set aside 12 nice raspberries and carefully fold the rest into the cream. Then gently spread the cream over the cake. Chill the cake for 4-5 hours (I even managed to chill it in the freezer for 2 hours). Distribute the remaining raspberries over the cake.