John Myers
Ingredients for 1 servings:
- 8 egg yolks
- 225 g sugar
- 2 tbsp lemon zest
- 3 tbsp lemon juice
- 8 egg whites
- 190 g flour
- 1 can peach(s)
- 300 g cream cheese
- 150 g light chocolate coating
- 1 tbsp lemon zest
- 1 pack dessert powder (Aranca Peach Passion Fruit) or Aranca Apricot Passion Fruit
- 200 ml canned peach juice
- 150 g natural yogurt
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 45 minutes
for 12 pieces
For the base, separate the eggs and beat the egg yolks with sugar until frothy. Add the lemon zest and lemon juice. Beat the egg whites until stiff. Sift the flour and add to the egg white mixture. Carefully fold in the egg whites using a slotted spoon. Line the bottom of a 26 cm springform pan with baking paper and grease the sides with butter or margarine. Then pour in the batter and bake. Bake in a preheated oven at 175°C (convection oven) for approx. 45 minutes. Do the skewer test. If the batter gets too dark during baking, cover with aluminium foil and continue baking until it is cooked through and nothing sticks to the wooden skewer. Let the sponge cool and cut in half once. To do this, carefully cut a skewer all the way around the middle. Then insert a clean, strong string all the way around the cut seam and pull the string through. For the cream cheese filling, collect the juice from the peaches and set aside for the cream. Chop the peaches into small pieces. Heat the chocolate coating according to the instructions and mix with the cream cheese and lemon zest. Fold in the peach pieces. For the topping, mix the dessert powder according to the instructions. Place one half of the sponge cake in a cake ring as the base and spread with the peach and cream cheese filling. If you like, you can spread a thin layer of the topping over the mixture. Place the second half of the sponge cake on top as the lid and spread with the topping. Refrigerate the cake for 2-3 hours.
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