Summary

Ingredients

• 5 egg (s)
• 320 grams sugar
• 320 g flour
• 125 ml water
• 125 ml oil, neutral
• 1 packet vanilla sugar
• 1 packet baking powder
• 1 pinch (s) salt

For the cream:

• 500 g natural yourt
• 120 g suar
• 1 can peach (e), (wedges, 850 g)
• 9 sheets gelatin
• 500 g cream
• 1 lemon (s), add the juice

For the puree:

• 500 g raspberries
• 50 grams sugar
• 5 sheets gelatin

For decoration:

• cream
• Raspberries
• Peach (s), (pieces)
• Lemon balm

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Instructions

1. Separate the eggs and stir the yolks with sugar and water until frothy. Beat the egg whites with a pinch of salt until stiff. Stir the oil into the yolk mixture. Mix the flour with the baking powder and fold into the yolk mass alternately with the egg whites. Spread the dough on a baking sheet and bake at 180 ° C for 25-30 minutes until golden.
2. For the cream, mix yoghurt with sugar and lemon juice. Soak the gelatine in cold water. Drain the peach wedges and cut into small pieces. Warm up some of the yoghurt and dissolve the gelatin in it and stir again with the yoghurt mixture. Whip the cream until stiff and fold in when the cream starts to gel. Fold in the peach pieces (save a few pieces for decoration).
3. Spread the yoghurt cream on the cooled base and let it set in the refrigerator.
4. For the raspberry puree, puree the raspberries and pass them through a fine sieve. Soak the gelatine in cold water. Mix the raspberry puree with sugar and heat some of it and soften the gelatine in it. Spread the raspberry puree on the yoghurt mixture and refrigerate overnight.
5. Decorate the slices with cream tuffs, peach pieces, raspberries and lemon balm leaves.