Peach yogurt cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 300 g sugar
• 3 packets of vanilla sugar
• Salt
• 100 g flour
• 1 tsp, leveled baking powder
• 2 can/n peach(s) (850 ml each)
• 200 g ladyfingers
• 9 sheets of white gelatin
• 500 g low-fat yogurt
• 1 tbsp orange liqueur
• 3 cups whipped cream
• 2 packs of cake glaze, clear (for 1/4 l liquid each)
• 1 tbsp chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Separate the eggs. Beat the egg whites until stiff, then add 75g of sugar, 1 sachet of vanilla sugar, and a pinch of salt. Stir in the egg yolks one at a time. Mix the flour with the baking powder and fold in. Spread the batter into the dish and bake in a preheated oven at 180°C for about 20 minutes, then let it cool completely. Drain the peaches, reserving the juice. Set aside 5 peach halves. Cut 1/3 of the remaining peaches into wedges and 2/3 into cubes. Place a cake ring around the sponge cake. Make a straight cut on one side of the sponge fingers so that they are about 7cm long. Crumble the ends. Place the sponge fingers close together on the inside of the cake ring with the rounded end facing up. Cover the sponge cake base with the peach slices. Soak the gelatine in cold water. Mix the yogurt with 150g of sugar, 2 packets of vanilla sugar, and the orange liqueur. Squeeze out the gelatine and dissolve it gently over low heat. Stir 2-3 tablespoons of yogurt cream into the gelatine. Then stir this into the remaining yogurt cream. Whip 2 cups of cream until stiff peaks and fold in. Spread 1/3 of the cream over the peach slices. Mix half of the remaining cream with the peach cubes and spread on top. Sprinkle with sponge finger crumbs and spread the remaining cream on top. Chill the cake for at least 4 hours. Puree 4 peach halves. Make up to ½ liter with the reserved juice. Mix the cake glaze powder and 75g of sugar in a saucepan, stir in the peach juice, and bring to a boil while stirring. Immediately spread the glaze over the cake and chill for another hour. Whip the last cup of cream until stiff peaks and cut the last peach into thin slices. Decorate the cake with whipped cream, peach slices and chocolate shavings.