Peach yogurt slices

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 2 tsp vanilla sugar
• 1 tsp lemon sugar
• 1 pinch of salt
• 90 g flour
• 50 g starch flour
• 1 tsp, heaped baking powder
• 500 g peach(s)
• 14 sheets of white gelatin
• 1,300 g natural yogurt, 3.5%
• 75 g sugar
• 4 tsp vanilla sugar
• 80 g chocolate sprinkles, white
• 500 g cream

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 55 minutes

Refreshing and very tasty, for about 20 slices

Line a springform pan with baking paper and preheat the oven to 200 degrees Celsius. Beat the eggs with the sugar, vanilla sugar, lemon sugar, salt, and 3 tablespoons of water until creamy. Fold in the flour and cornstarch mixed with the baking powder. Pour the batter into the pan and bake for about 12-15 minutes. Transfer to a wire rack and let cool. Remove the paper. Place on a suitable surface and replace the springform pan rim around the cake. Blanch the peaches, peel them, pit them, and cut them into small cubes. Soak the gelatin in cold water. Mix the yogurt with the sugar and vanilla sugar. Squeeze out the gelatin and dissolve it over a low heat. Mix with 4 tablespoons of the yogurt cream, then stir into the remaining cream. Chill for about 20 minutes. In the meantime, whip the cream until stiff peaks form. Stir the peach cubes, chocolate shavings, and cream into the yogurt mixture. Spread onto the sponge cake and chill for at least 6 hours. Remove the springform pan rim. Cut the cake into pieces.