Fruity Yogurt Sponge Cake

Ingredients

• 5 eggs
• 60 g whole cane sugar
• Salt
• 270 g spelt whole wheat flour
• 1 tsp Baking powder
• 10 sheets gelatin
• 1 lemon
• 625 g ripe peaches (5 ripe peaches)
• 650 g yogurt (3.5% fat)
• 1 tbsp Maple Syrup
• 400 g raspberries
• 60 g pistachio nuts (4 tbsp)

Instructions

1. 1.

   Separate the eggs: place yolks in a bowl, whites in a tall container. Add whole cane sugar, a pinch of salt and 5 tbsp water to the yolks and beat with hand mixer until frothy.

2. 2.

   Add a pinch of salt to the whites and whip into stiff peaks.

3. 3.

   Sift flour and baking powder into a bowl. Fold into the yolk-sugar foam with a wooden spoon.

4. 4.

   Fold the beaten whites into the yolk mixture as well.

5. 5.

   Line a deep baking tray or greased pan with parchment paper. Spread the batter on top and smooth with a rubber spatula. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) on the middle rack for about 12 minutes. Remove and let cool.

6. 6.

   Meanwhile soak gelatin in cold water for about 10 minutes. Halve the lemon and squeeze juice.

7. 7.

   Wash peaches, halve, pit and roughly chop. Mix with a little lemon juice in a bowl. Stir in yogurt and maple syrup and season with more lemon juice.

8. 8.

   Rinse raspberries gently if needed.

9. 9.

   Melt the gelatin in a small pot over low heat while stirring. Remove from heat and stir in 3 tbsp of the yogurt mixture. Then fold into the remaining yogurt mix.

10. 10.

    Break the cooled sponge cake onto the work surface, remove parchment. Split the base in half; place one half in a rectangular pan (≈18×30 cm). Top with about half the raspberries and spread half the peach‑yogurt cream over it. Smooth, lay the second sponge half on top and press lightly. Spread remaining peach‑yogurt cream and top with the rest of the raspberries.

11. 11.

    Finely chop pistachio nuts with a large knife and scatter over the cake. Cover with cling film and refrigerate for about 4 hours until set.