Peach Melba Yogurt Cake

Ingredients for 1 servings:

• 4 eggs, separated
• 200 g sugar
• 1 pinch of salt
• 1 tsp, heaped baking powder
• 100 g flour
• 100 g cornstarch
• 4 tbsp water, warm
• 4 eggs, separated
• 4 tbsp water, warm
• 300 g sugar
• 4 tbsp cocoa powder
• 1 pinch of salt
• 1 tsp, heaped baking powder
• 100 g flour
• 100 g cornstarch
• 1 liter yogurt (peach melba)
• 3 half peaches, chopped, (can)
• 200 g raspberries
• 3 packs of gelatin, each with 12 sheets of gelatin
• 300 ml cream, whipped
• Apricot jam
• Peach juice from canned peaches
• half peach(s), rest of the can
• 300 g raspberries
• 2 packs of cake glaze, clear
• Sugar
• Water

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 20 minutes

A berry dream on sponge cake

Base 1: Beat the egg yolks with sugar and water until frothy. Mix together the flour, salt, starch, and baking powder and stir in. Beat the egg whites and carefully fold in. Bake the base at 175 degrees Celsius for about 40 minutes (use a toothpick to test). Base 2: Prepare as for base 1, but mix the cocoa powder into the batter. Once cooled, cut both bases in half horizontally once. Filling: Mix 1 liter of peach Melba yogurt with the chopped peaches in a bowl. Crumble 200 g of frozen raspberries into the mixture or, if desired, fold in whole raspberries. Prepare the gelatin according to the package instructions and mix into the yogurt mixture. Refrigerate for about 1 hour. Spread apricot jam on one dark base and place in a cake ring. Carefully fold 300 ml of whipped cream into the yogurt mixture. Spread a good 1/3 of the mixture onto the base. Place a light-colored layer on top, spread with jam. Spread another third of the yogurt mixture on top. Place another dark-colored layer on top, spread with jam, and pour in the remaining cream. Refrigerate for 30 minutes. Arrange the remaining raspberries decoratively on the cake. Cut the peach halves crosswise into thin slices and form a slice around every other raspberry. In the center of the cake, place two of the peach slices together to form a bowl and place a raspberry in the center. Prepare the glaze with the canned peach juice, sugar, and water according to the package instructions and spread it over the fruit. Refrigerate for at least two hours. Since the cake will be very tall, you will need either a very tall cake ring or place a second one on top of the first.