Summary

Ingredients

• 8 small peach (s)
• 250 g butter
• 300 g suar
• 6 egg (s)
• 350 g flour
• 1 packet baking powder
• 2 tablespoon cocoa powder
• 8 sheets gelatin
• 750 g yourt (whole milk - vanilla yourt)
• 250 g whipped cream
• 1 packet vanilla sugar
• 100 g couverture (whole milk)
• Fat, for the tin

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Instructions

1. Score the peaches crosswise. Scald with boiling water and let stand briefly. Quench and peel off the skin. Halve the peaches, stone them and cut into wedges.
2. Mix the butter and 250g sugar until creamy. Stir in eggs one at a time.
3. Spread half of the dough on a greased baking sheet. Stir cocoa into the remaining dough and spread on the light dough.
4. Spread the peach wedges on the dough, except for a few to decorate. Bake in a preheated oven at 175 ° C for about 35 minutes. Let cool down completely.
5. Soak gelatin. Mix the yoghurt and 50g sugar. Squeeze out the gelatine, dissolve it and mix with 3 - 4 tablespoons of yogurt. Then stir in the rest of the yogurt. Chill briefly. Whip the cream until stiff, drizzling in the vanilla sugar. Fold the cream into the jellied cream. Spread the yoghurt cream evenly on the cake. Chill for about 3 hours.
6. Roughly chop the couverture and melt in a warm water bath while stirring. Allow to cool slightly. Put the couverture in a freezer bag, cut off one corner and sprinkle a chocolate lattice over the yoghurt cream. Sprinkle lines over the remaining peaches. Cut the cake into pieces and decorate with the peach wedges.