- Eggs - 2 pieces
- Potato starch - 50 grams
- Sugar - 100 Grams (+2 tbsp in cream)
- Vanilla sugar - 1 piece (sachet)
- Baking Powder - 1 teaspoon
- Peach yogurt - 400 Grams
- Canned peaches - 1 Piece (cans (450 g))
- Cream 33% - 200 Milliliters
- Egg white - 1 piece
- Peach juice - 100 Milliliters
- Multivitamin juice - 400 milliliters
- Flour - 1.5 cups
To prepare this cake, we need a detachable shape with a diameter of about 23 cm. Lubricate it with butter. Preheat the oven to 180 degrees. Then the flour is mixed with the starch and baking powder and sieved into a bowl. In a separate bowl with a blender we'll grab eggs with sugar, vanilla (to white) and gently mix it with flour. Let's put it in shape and put it in the oven bake. Should get a thin cake. Then, from the refrigerator, yogurt will be pulled out, so that it is not cold, but on the contrary, at room temperature. In hot water mixed with peach juice, we dissolve gelatin. Yogurt mixed with sugar. In the resulting yoghurt mass, a thin trickle of gelatinous mixture (but only when it cools). We put it in the refrigerator. At this time, we'll get peaches from the jar, drain excess liquid and cut them into cubes. Next, in one bowl, we take a cream mixer. In the other, we take the protein to white foam and add a drop of lemon juice. We'll get out the yoghurt mass from the refrigerator, constantly stirring, first carefully pour the whipped cream, then the protein and at the end add the sliced peaches. Ready to cool the cake, put it on a plate and put the mold edge around it. Click it. Evenly put the cream on the cake. Then put it in the refrigerator to freeze for at least 4 hours. When this time, we prepare the pouring out of the juice. Pour juice out of juice as follows: multivitamin juice pour into a saucepan, lightly heat and dissolve gelatin in it, then cool. Next gently pour the juice with gelatin on the surface of the cake. Then put the cake into the refrigerator for the night. In the morning the cake will be ready!
Servings: 6-8