Peach sparkling wine cake

Ingredients for 1 servings:

• 150 g biscuit(s) (wholemeal butter biscuits)
• 125 g butter
• 1 can peach(s), halved (drained weight 500 g)
• 600 g double cream cheese
• 300 g yogurt
• 3 packs of Gelatin – Fix, 15 g each
• 100 g sugar
• 1 packet of vanilla sugar
• 1 packet of sugar, flavored (lemon sugar)
• 1 pack of cake glaze, light
• 50 ml peach juice
• 200 ml sparkling wine

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, place a sheet of baking paper on a cake plate and place a closed springform pan (Ø 26 cm) without a base on top. Drain the peaches in a sieve, catching the juice. For the base, place the butter biscuits in a freezer bag. Seal tightly and finely crumble with a rolling pin. Take 2 tablespoons of this and set aside. Melt the butter in a saucepan, remove from the heat, and carefully stir the biscuit crumbs into the butter with a tablespoon. Pour the mixture into the springform pan and press evenly with a tablespoon to form a flat base. Refrigerate the base for at least 20 minutes. For the filling, cut the drained peaches into wedges. Set aside 16 wedges. Combine the cream cheese, yogurt, and lemon sugar in a mixing bowl and beat with a hand mixer (whisk) until smooth. Stir in the gelatin fix on low speed and continue beating for one more minute. Stir in the sugar and vanilla sugar. Spread the remaining fruit on the cake base, leaving a 1 cm border free. Pour the cream on top and spread evenly. Arrange the remaining peach slices decoratively on top of the cream. Measure 50 ml of peach juice for the glaze. Prepare the glaze according to the package instructions using sugar, 200 ml sparkling wine, and 50 ml peach juice and immediately pour over the cake. Refrigerate for at least 3 hours before serving. Use two cake lifters to lift the cake away from the baking paper. Carefully loosen the springform pan rim with a knife and remove. Before serving, decorate the cake with the reserved cookie crumbs.