Coconut Peach Cake

Ingredients for 1 servings:

• 3 eggs
• 225 g sugar
• 2 packets of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 10 g cocoa powder
• 2 tsp baking powder
• 3 tbsp desiccated coconut
• 800 g peach(s)
• 150 g yogurt
• 200 ml coconut milk
• 9 sheets of gelatin
• 800 ml whipped cream
• 2 tsp cream stiffener

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

Preheat oven to 180°C (160°C fan-assisted oven). Beat eggs with 150g sugar, 3 tbsp water, and 1 sachet of vanilla sugar until frothy. Mix flour with starch, cocoa, 1 tbsp desiccated coconut, and baking powder and fold in. Pour into the tin and bake for approx. 30 minutes. Turn out onto a wire rack and let cool. Halve the base horizontally. Dice 2/3 of the peaches, cut the rest into wedges for garnishing. For the cream, mix yogurt, coconut milk, 75g sugar, and vanilla sugar. Soak the gelatine in cold water, squeeze out the excess water, and dissolve it in a hot water bath. Mix with 4 tbsp yogurt cream, then fold into the remaining yogurt cream. Whip 600ml whipping cream until stiff peaks form and fold in. Place the bottom layer on a cake plate and enclose it in a cake ring. Spread half of the yogurt cream on the cake, top with two-thirds of the peaches, place the second layer on top, and spread the remaining cream on top. Chill for about four hours. Whip the remaining cream with the cream stiffener and garnish the cake. Place peach slices on top and sprinkle with desiccated coconut. Tip: Also delicious with raspberries.