Sparkling wine – yogurt cake with peaches

Ingredients for 1 servings:

• 2 medium-sized eggs, salt
• 50 g sugar
• 1 pack of vanilla sugar or 1 tbsp homemade
• 75 g flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 12 sheets of white gelatin
• 2 cans of peach(s), (850ml each)
• 375 g yogurt (full milk)
• 200 ml sparkling wine (dry)
• 500 g whipped cream
• 100 g sugar
• 250 g whipped cream
• 1 pack of cake glaze, clear
• 1 tbsp sugar
• 30 g almond(s) (flakes) or 3 heaped tbsp
• 50 g dark chocolate coating
• peach(s)

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Total time approx. 16 hours

takes a bit of work but it’s worth it, not for children!!!

Line a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg whites with 2 tablespoons of cold water and 1 pinch of salt until stiff peaks form, then add 50 g of sugar and vanilla sugar. Beat in the egg yolks one at a time. Mix the flour, starch, and baking powder, sift them over the mixture, and fold them in. Spread into the baking pan and bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for approx. 15 minutes. Allow to cool. Soak 10 and 2 gelatine leaves separately in cold water. Drain the peaches, collecting the juice. Puree 3 large peach halves. Squeeze out 2 gelatine leaves and dissolve them slowly over low heat. Stir 2 tablespoons of peach puree into the gelatine, then stir into the remaining puree (do not refrigerate!!!). Mix together the yogurt, 100-125 g sugar, and sparkling wine. Squeeze out 10 sheets of gelatin and dissolve. Stir in 2 tablespoons of yogurt cream and then stir into the remaining cream. Chill until it begins to set. Whip 500g of cream until stiff peaks form and fold into the cream. Pour the purée onto the cream, carefully and briefly folding it in (do not mix completely!!). You can also call it “streaking.” Close a cake ring around the base, spread the sparkling wine cream on top, and chill overnight. Place the peaches, curved side up, on the cream. Mix the glaze and 1 tablespoon of sugar, stir in 250ml of peach juice, and bring to a boil while stirring. Spread over the peaches. Chill the cake for about 1 hour. Roast the almonds without fat and let cool. Whip 250g of cream until stiff peaks form. Roughly chop the chocolate coating and melt it in a hot water bath. Transfer to a small plastic bag or freezer bag and cut off a small corner from the bottom. Decorate the cake with the cream, chocolate coating, and almonds.