Coconut Yogurt Cake with Peach

Ingredients

• 50 g coconut flakes
• 4 eggs
• 125 g butter
• 125 g sugar
• 1 Tbsp vanilla sugar
• 100 g flour
• 3 tsp baking powder
• 12 sheets of white gelatin
• 450 g plain yogurt
• 100 g sugar
• 2 tbsp vanilla sugar
• 1 tbsp Lemon Juice
• 500 g whipping cream
• 1 can peaches (half) about 850 g

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   For the batter, toast the coconut flakes in a small dry pan until fragrant, then remove from heat. Separate the eggs. Beat the butter with sugar, vanilla sugar, and yolks until fluffy. Mix flour, baking powder, and toasted coconut into the mixture and fold in gently. Whisk the egg whites to stiff peaks and fold them into the batter carefully. Pour into a springform pan lined with parchment paper and bake for 30-35 minutes.

3. 3.

   Remove from oven and let cool slightly. Then carefully lift out of the pan and set on a cooling rack.

4. 4.

   For the topping, soak gelatin in cold water. Whisk yogurt, sugar, and vanilla sugar until creamy. Squeeze out excess water from gelatin and dissolve it in a pot with lemon juice. Stir in some yogurt cream and then fold into the remaining cream. Beat whipping cream to stiff peaks and fold gently. Drain peaches in a sieve, cut into wedges, reserving about three halves for garnish. Spread about one-third of the yogurt cream over the sponge base, arrange peach wedges on top, and cover with the rest of the yogurt cream. Refrigerate for at least 12 hours. Before serving, top with reserved peach slices and garnish with mint leaves.