Jaffa Cake with peach yogurt mousse and coconut cream

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 7 tbsp oil
• 1 tbsp vinegar
• 120 g flour
• 1 tsp, heaped baking powder
• 1 can peach(s), 850 ml
• 300 g Greek yogurt
• 125 g sugar
• 8 sheets of white gelatin
• 300 g cream
• 200 ml coconut milk
• 75 g sugar
• 4 sheets of white gelatin
• 400 g cream
• 3 tbsp desiccated coconut
• some fruit, such as pineapple rings, physalis
• 1 pack of biscuits, Jaffa Cakes with orange fruit filling

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 40 minutes

A festive combination of fruity peach mousse and exotic coconut cream

Beat the eggs, sugar, vanilla sugar, and salt in a food processor until thick and foamy. Add the oil and vinegar. Mix the flour with the baking powder and fold in. Pour into a 26cm springform pan lined with baking paper, smooth the surface, and bake in a preheated oven at approximately 175°C (top/bottom heat) for approximately 25 minutes. Allow to cool in the pan. Remove from the pan and place a cake ring around the pan. For the peach mousse, first soak the gelatine. Then drain the peaches and roughly chop them. Puree together with the yogurt and sugar. Briefly squeeze out the soaked gelatine and dissolve over low heat. First adjust with a little of the peach mixture, then add all of it and stir in well. When the mixture has thickened slightly, whip the cream until stiff peaks and fold in. Pour the mousse onto the cake, smooth it out, and place in the refrigerator to allow the mixture to set slightly. For the coconut cream, first soak the gelatine, then warm the coconut milk, stir in the sugar, and then dissolve the gelatine in the warm milk. Allow to cool. When the mixture has thickened, whip the cream until stiff and fold it in. Take about 3 tablespoons of the coconut cream and set aside. Spread the remaining coconut cream on the peach mousse. If desired, use a cake comb to create patterns in the mixture. Toast desiccated coconut in a dry pan and sprinkle it on the cake. Arrange the fruit decoratively on top. Let the cake set for a few hours, ideally overnight. Then remove it from the cake ring. Stick the cookies, alternating between the chocolate side and the other side, to the edge of the cake. Use some of the reserved cream as glue. Turn the cake ring upside down again until ready to serve and refrigerate the cake to give the cookies a better hold.