Peach Cake

Prepare all the necessary ingredients: thoroughly wash the eggs and peaches. Allow the yogurt to warm to room temperature, while conversely, chill the cream well in the refrigerator. Get your bowls, a sieve, a mixer, and a 18-20 cm springform pan ready.

Carefully separate the yolk of one egg from the white. In a bowl, combine the egg yolk, a whole egg, 3 tablespoons of sugar, and vanilla sugar. Whisk this mixture with a mixer, gradually increasing the speed, until a fluffy and light mass is obtained.

Sift the flour and baking powder directly into the egg and sugar mixture. Gently but thoroughly mix all ingredients until a smooth sponge cake batter forms.

Preheat your oven to 180°C. Pour the prepared batter into a baking pan. Bake the thin crust for 10-15 minutes. After baking, remove the crust from the oven and allow it to cool completely, keeping it in the pan.

Combine ¼ cup of water and peach juice in a heatproof bowl. Sprinkle in 4 teaspoons of gelatin and stir thoroughly until completely dissolved. In a separate clean bowl, mix the peach yogurt with 3 tablespoons of sugar. Pour in the gelatin, which has cooled to a warm temperature. Stir until smooth and refrigerate the mixture.

Boil ¼ cup of water. Blanch the peaches with boiling water, then carefully peel them. Cut the peaches in half, remove the pits, and dice the fruit into approximately 1 cm pieces.

Thoroughly wash and dry the mixer attachments. Whip the chilled cream in a deep bowl until stiff peaks form. Wash and dry the attachments again, then beat the remaining egg white with lemon juice in a separate container until a white foam appears.

Remove the chilled yogurt mousse from the refrigerator. Gently, in portions, fold in the whipped cream and egg white with a spatula. Add the peach pieces to the mousse and carefully stir once more.

Evenly spread the yogurt-peach mousse over the sponge cake layer, smoothing it with a spatula. Refrigerate the cake with the layer and mousse for at least 4 hours to set.

Pour the multi-fruit juice into a saucepan and warm it over medium heat until it's lukewarm. Remove the saucepan from the heat, stir in 2 teaspoons of gelatin, and mix thoroughly. Allow the juice and gelatin mixture to cool, then carefully pour it over the mousse. Chill the cake in the refrigerator for another 3-4 hours until the jelly is completely set.

Complete your culinary masterpiece by garnishing the peach cake with fresh mint leaves. Serve and enjoy!