Peach and almond yogurt cake

Ingredients for 1 servings:

• 250 g cantuccini, with almonds
• 125 g butter, soft
• 8 sheets of gelatin
• 250 g mascarpone
• 300 g yogurt (skimmed milk)
• 120 g sugar
• 125 ml almond milk (almond drink) or regular milk
• 250 ml cream, whipped
• 4 peaches or nectarines, ripe
• 1 pack of cake glaze, clear

Instructions

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

for 12 pieces

Finely mash the cantuccini, mix with the butter, and then press the dough into the bottom of a springform pan. Soften the gelatin. Meanwhile, combine the mascarpone, yogurt, sugar, and almond milk until smooth. Squeeze out the gelatin and dissolve it in a small saucepan over low heat with two tablespoons of the water that runs out. Let it cool briefly, then mix with the yogurt cream. Whip the cream until stiff peaks and thoroughly fold into the yogurt mixture. Pour everything into the springform pan, smooth it out, and let it set in the refrigerator for several hours. Remove the stones from the fruit, peel off the skin, and cut into thin slices. Distribute the fruit pieces evenly over the cake, laying them on the flat surface as flat as possible. Finally, pour the glaze over the cake. Make sure the glaze isn’t too hot, or the cream can dissolve under the fruit and create streaks. On the other hand, it shouldn’t start to harden, or it won’t spread evenly over the fruit. It’s a bit tricky at first, but you’ll quickly get the hang of it. Place in the refrigerator for about 1 hour.