Peach yogurt cake

Ingredients for 8 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 1 tbsp lemon zest, grated
• 6 tbsp water, hot
• 130 g flour
• 100 g cornstarch
• 50 g cocoa powder
• 1 packet of baking powder
• 1 pinch of salt
• 1 can of peaches, 480 g each
• 500 g yogurt, 3.5%
• 125 g yogurt, 1.5%
• 125 g powdered sugar
• 200 g cream
• some lemon flavor
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 6 sheets of gelatin
• 270 ml peach juice
• 1 pack of cake glaze, clear
• 175 g cream cheese
• some candied lemon
• 1 tbsp powdered sugar
• some hazelnut brittle

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 30 minutes

Grease a 24cm springform pan. Preheat the oven to 175°C (top and bottom heat). Beat the eggs with sugar, vanilla sugar, salt, grated lemon zest, and hot water for about 5 minutes until frothy. Then combine the flour, cornstarch, baking powder, and cocoa powder and sift into the egg mixture. Carefully fold in the sifted mixture with a whisk and pour the batter into the springform pan. Bake the sponge cake in the preheated oven for about 30 minutes. Then remove the base from the pan and allow the sponge cake to cool completely. When the base is cold, cut it in half horizontally. Soak the gelatin in cold water. Drain the peaches well in a sieve and cut into small pieces. Combine both types of yogurt and mix with the powdered sugar and lemon flavoring until creamy. Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form, then refrigerate briefly. Dissolve the gelatin in the microwave at 600W for 2 minutes. Add 1-2 spoonfuls of the yogurt mixture to the dissolved gelatin and mix quickly. Then carefully stir the gelatin into the rest of the yogurt mixture. Fold in the peach pieces and the cream. Take about 1/3 of the mixture, preferably without the peach pieces, and set aside. Place a sponge cake on a cake plate and place a cake ring around it. Pour in about 2/3 of the peach-yogurt mixture and place the second layer on top. Finally, pour the reserved yogurt mixture, the final third, on top. Smooth the cream evenly and place the cake in the refrigerator. In the meantime, mix the cake glaze with the peach juice. Let the glaze cool slightly and then pour it over the cake. Let the cake set for 4-5 hours, preferably overnight. After the resting time, mix the cream cheese, candied lemon peel, and powdered sugar to make a light cream and decorate the cake with it. Sprinkle a little hazelnut brittle on top.