Urmeli's peach and yogurt cake with a kick

Ingredients for 1 servings:

• 105 g flour
• 20 g dark chocolate pudding powder
• 2 tsp baking powder
• 125 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 large eggs
• 75 ml egg liqueur
• 1 large can of peach(s)
• 500 g cream
• 500 g Greek yogurt, 10% fat
• 170 g powdered sugar
• 1 packet of vanilla sugar
• 2 tsp vanilla extract
• 50 ml peach juice from the can
• 40 ml lemon juice
• 100 ml egg liqueur
• 15 g gelatin powder
• 2 tbsp eggnog
• 1 small can of peach(s)
• 60 ml lemon juice
• 1 tbsp orange liqueur
• 50 g powdered sugar
• 2 tbsp peach juice from the can
• 9 g gelatin powder

Instructions

Working time approx. 3 hours; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 15 hours 25 minutes

Fruity cake with aromatic chocolate base and a peach-yogurt-egg liqueur cream, for a 26-28 cm springform pan

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 26-28 cm springform pan with baking paper, grease, and flour. Mix the flour with the pudding powder and baking powder. Cream the butter with the sugar, vanilla sugar, and salt. Beat in the eggs one at a time. Quickly stir in the flour mixture, alternating with the egg liqueur. Pour the batter into the pan and smooth the surface. Bake on the middle rack for about 25 minutes. Remove the pan and the baking paper and let the base cool briefly on a wire rack. Meanwhile, drain the peaches, reserving the juice, and dice all but three peach halves. Place the base on a cake plate, place a tall cake ring around it, and lightly oil it. For the cream, whip the cream until stiff and chill. Mix the yogurt with the powdered sugar, vanilla sugar, vanilla extract, peach juice, lemon juice, and egg liqueur. Prepare the gelatin according to the instructions, briefly warm it with the egg liqueur in the microwave. Mix it with 2 tablespoons of the cream, then stir it into the remaining cream. Fold in the cream and the diced peaches, season with a little more juice or egg liqueur if desired, then pour the mixture into the base and smooth it down. Chill for about 2 hours. For the glaze, drain the peaches, reserving the juice, and puree the peaches. Make up the puree with the juice, lemon juice, and orange liqueur to 400 ml and briefly puree everything again with the powdered sugar. Prepare the gelatin according to the instructions, briefly warm it with the peach juice in the microwave. Mix it with 2 tablespoons of the peach puree, then stir everything into the remaining mixture and pour it over the cream. Let it set for at least 4 hours, preferably overnight. Remove the cake ring and decorate with the remaining peaches and cream, if desired.