Peach and yogurt dream cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 100 g wheat flour
• 50 g starch flour
• ½ tsp baking powder
• 1 can peach(s)
• 120 g sugar
• 100 g cream cheese, 40%
• 300 ml cream
• 3 tbsp lemon juice
• 12 sheets of gelatin
• 300 g cream yogurt
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 50 g almond flakes
• 200 ml whipped cream
• 1 pack of cream stiffener
• ½ packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 1 hour 10 minutes

for a springform pan with a diameter of 26 cm

Line the bottom of a 26 cm springform pan with parchment paper. Preheat oven to 190 degrees Celsius (top/bottom heat). Beat eggs and sugar until creamy (about 7 minutes). Sift the baking powder into the flour. Fold in portions into the egg custard (do not stir). Pour the sponge mixture into the pan and bake for about 25 minutes. Let the base cool completely, preferably overnight. Halve the sponge cake horizontally. Drain the peaches, puree half of them, and mix with the sugar and lemon juice. Heat the mixture. Soak the gelatin in cold water for 10 minutes, squeeze out the excess liquid, and melt it into the warm peach mixture. Mix well. Whip the cream with the vanilla sugar and cream stiffener. Combine the yogurt and quark, fold in the cream, and add the pureed peaches. Set one peach half aside for garnish. Cut the remaining peaches into wedges and place on the cake base. Place a cake ring around the cake and spread with 3/4 of the cream. Place the second layer on top, top with the remaining peach cream, and chill for two hours. Whip the cream with cream stiffener and vanilla sugar until stiff, spread the cream all over the cake, and decorate with whipped cream puffs. Garnish with peach pieces and almonds.