Curd Yogurt Cake with Peach

For the curd yogurt cake, separate the eggs and beat the egg whites with a pinch of salt until stiff. Cream the yolks with the sugar, vanilla sugar and lemon zest. Then fold the snow and the flour alternately into the yolk mixture.

Grease and flour the cake tin, pour in the mixture and bake at 180 degrees for about 35 minutes (test with a stick!). Allow the sponge cake to cool and then cut horizontally.

For the filling, cut the peach halves into small pieces. Mix the curd, yogurt and sugar well and add the peach pieces. Soak 6 sheets of gelatin in water for about 5 minutes, then squeeze and heat on low until liquid.

Then mix 3-4 spoonfuls of the curd mixture with the gelatine (temperature equalization) and only then stir into the curd mixture. Finally, carefully stir in the stiffly whipped cream.

Put the first part of the sponge back into the cake tin, spread the filling on top and then place the 2nd part of the cake on top. Place the cake in the refrigerator overnight.

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