Summary

Ingredients

• 1 cake base, (light Viennese base)
• 2 cups cream OR:
• 2 packs cream, (whipped cream)
• 150 g yourt
• 6 canned half peach (s)
• 1 pack cake topping, light
• 1 pck.cream powder, (Aranca peach passion fruit)
• 400 ml peach juice, (remainder from the canned peach)
• 2 packs vanilla sugar

Print Recipe Pin Recipe

Instructions

1. Cut the peaches into small cubes. Mix the icing powder with 200 ml peach juice and bring to the boil briefly. Mix in the peach cubes.
2. Prepare 6 round dessert glasses and cut out 2 cake bases for each glass (with the glass, then you have exactly the right dia).
3. Put a bottom in each jar and press down. Add 1 tablespoon of peach mixture and distribute.
4. Mix the whipped cream with vanilla sugar and whip until stiff (or prepare whipped cream). Then spread 1-2 tablespoons of whipped cream on the peaches. Then put the 2nd cake base on top and press down lightly.
5. Spread the last layer of cream on top.
6. Process 200 ml of cold peach juice with the aranca powder according to the instructions on the packet using a hand mixer and finally add the yoghurt. Then put the last layer on the cream and chill in the refrigerator for at least 2 hours.
7. Finally, either decorate with cream, peaches, mint etc. Depending on your taste.
8. Note: It is very possible that peaches, cream and aranca cream will be left over. This can be consumed as needed, or you can fill 1-2 glasses with it.