Peach cream cheese cake

Ingredients for 1 servings:

• 2 eggs
• 240 g sugar
• 20 ml orange juice
• 100 g flour
• 1 tsp, leveled baking soda
• 480 g peach(s) from the can
• 500 ml cream
• 200 g yogurt
• 300 g cream cheese
• 18 g gelatin powder
• 120 ml water
• 100 g almond flakes
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Preheat the oven to 180°C fan/convection oven. Drain the peaches. Separate the eggs, beat the egg whites until stiff peaks form, then gradually stir in the two egg yolks, 100g sugar, the orange juice, the sifted flour, and the baking soda. Pour the batter into a greased 24cm springform pan and bake for 20 minutes. Remove the sides of the springform pan and let the base cool. Slice 3 peach halves for decoration, dice the remaining peaches. Mix the gelatin with the cold water and let it swell briefly. Whip the cold cream until stiff peaks form, then stir in the yogurt and cream cheese. Fold in 100g sugar, the swollen gelatin, and the peach cubes. Place a cake ring over the cooled base, pour in the cream, and smooth the surface. Refrigerate the cake for at least 2 hours. Caramelize the almonds with the remaining sugar in an ungreased pan and let it cool on a sheet of baking paper. Once the cake filling has set, remove the cake ring and decorate with sliced ​​peaches and almonds. Tip: This cake also tastes great with other fruits.