Peach Melba Cake

Ingredients for 1 servings:

• 200 g raspberries (frozen)
• 3 eggs
• 240 g sugar
• 2 tbsp sugar
• 1 pinch of salt
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 12 sheets of gelatin
• 1 large can of peach(s)
• 1 kg natural yogurt, mild
• 1 lemon(s), the grated peel and the juice
• 450 g whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Thaw the raspberries. Separate the eggs. Beat the egg whites until stiff, then add 100g of sugar, salt, and 1 sachet of vanilla sugar. Fold in the egg yolks. Mix the flour, cornstarch, and baking powder and fold in. Pour the sponge mixture into a 26cm diameter springform pan lined with baking paper and smooth the surface. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) for about 20 minutes. Allow to cool. Soak the gelatine in cold water. Drain the peaches well. Purée the raspberries with 80g of sugar, then pass through a sieve. Mix the natural yogurt with 60g of sugar, 1 sachet of vanilla sugar, lemon juice, and lemon zest. Squeeze out the gelatine, dissolve it, and mix it first with 2 to 3 tablespoons of yogurt cream, then stir it into the remaining cream. Chill the cream for about 5-10 minutes. Whip 250g of cream until stiff. As soon as the yogurt cream begins to set, fold in the cream. Halve the sponge cake horizontally. Place a cake ring around the bottom sponge cake. Spread about 6 tablespoons of the yogurt cream on it. Set aside 2 peaches for decoration. Place the remaining peaches, curved side up, on top of the cream. Stir the raspberry puree, except for 2 tablespoons, into the remaining yogurt cream to form “streaks.” Spread the cream over the peaches and smooth it down. Place the second layer on top. Chill the cake for at least 2 hours. Whip 200g of cream until stiff, gradually adding 2 tablespoons of sugar and cream stabilizer. Remove the cake ring. Spread the cream loosely over the cake surface. Cut the two reserved peaches into thin wedges. Roughly chop the pistachios. Place the remaining raspberry puree in a small freezer bag and cut off a small corner. Decorate the cake with raspberry strips and peach slices.