Fruity Easter cake

Ingredients for 1 servings:

• 500 g mascarpone
• 200 g apricot jam
• 225 g sugar
• 5 eggs, separated
• 10 tbsp eggnog
• 1 sachet of vanilla sugar
• 9 sheets of gelatin
• 150 g yogurt
• 175 g flour
• 5 tbsp water
• 1 can peach(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Preheat the oven to 180°C (fan assisted). Beat the egg whites until stiff peaks form and set aside. Beat the egg yolks with 5 tablespoons of water, 150g sugar, and vanilla sugar until frothy. Sift the flour with the baking powder. Add the flour mixture to the egg mixture, mix, and then fold in the beaten egg whites. Transfer the mixture to a baking sheet lined with baking paper and bake for 20 minutes. Turn the base out onto a damp cloth, spread with jam, and roll up from the long side. Allow to cool. Soften the gelatine. Reserve 175ml of the peach juice and dice the fruit. Mix together the mascarpone, liqueur, yogurt, and remaining sugar. Heat the juice, squeeze out the gelatine, dissolve it, and then stir it into the yogurt mixture. Fold in the fruit. Once cooled, cut the sponge cake into 1/2-1cm slices. Line a bowl with cling film and arrange the sponge cake neatly inside. Reserve a few slices for the top. Then pour in the yogurt mixture and place the remaining sponge cake on top. Refrigerate for at least 3 hours. Then turn out onto a plate and peel off the film. If you like, you can then glaze the cake or cover it with marzipan and garnish it as desired.