Sparkling wine – yogurt – cake

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 175 g sugar
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 75 g flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 12 sheets of white gelatin
• 1 can peach(s) (850g)
• 1 can peach(s) (425g)
• 375 g yogurt (full milk)
• 200 ml sparkling wine
• 750 g whipped cream
• 1 pack of cake glaze, clear
• 3 tbsp almond(s), flakes (heaped)
• 50 g dark chocolate coating

Instructions

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

with peach

Line the bottom of a 26cm springform pan with baking paper. Separate the eggs. Beat the egg whites, 2 tablespoons of cold water, and salt until stiff peaks form, then add 50g of sugar and vanilla sugar. Beat in the egg yolks one at a time. Sift the flour, starch, and baking powder together and fold in. Spread into the pan. Bake in a preheated oven at 200°C for approx. 15 minutes. Allow to cool. Soak 10 and 2 gelatine leaves separately in cold water. Drain the peaches, reserving the juice. Puree 3 large peach halves. Squeeze out 2 gelatine leaves and dissolve 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, 125g sugar, and sparkling wine. Squeeze out 10 gelatine leaves and dissolve. Stir in 2 tablespoons of yogurt cream, then stir into the remaining cream. Refrigerate until it begins to set. Whip 500g of cream until stiff. Fold into the cream. Carefully fold in the purée in streaks. Place a cake ring around the base. Spread the sparkling wine cream on top. Chill overnight. Place the peaches, curved side up, on the cream. Mix the cake glaze powder and 1 tablespoon of sugar. Mix with 1/4 liter 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. Roughly chop the chocolate coating and melt it in a hot water bath. Transfer to a plastic bag and cut off a small corner at the bottom. Decorate the cake with the cream, chocolate coating, and almonds.