A stunning no-bake cake? Here’s the recipe!
Ingredients
Cake Base
- peaches – 750 g
- sugar – 125 g
- vanilla sugar – 1 packet
- Greek yogurt – 500 g
- butter – 125 g
- vanilla – 3 g
- gelatin – 9 g
- 30% cream – 300 g
- glaze – 12 g
- lemon balm – 2 g
- sparkling wine – 350 ml
- ladyfingers – 180 g
Preparation
Step 1: Prepare the Cake Base Place the ladyfingers in a freezer bag, seal the bag, and crush the ladyfingers using a rolling pin. Melt the butter. Mix it with the crushed ladyfingers and vanilla sugar. Line the bottom of a cake pan with parchment paper and arrange the prepared mixture on it, pressing it down firmly. Chill the ladyfinger base in the refrigerator for at least 30 minutes.
Step 2: Prepare the Cream Peel 500 g of peaches, cut the fruits in half, remove the pits, and dice them. Soak the gelatin in cold water. Mix the yogurt with 100 g of sugar, seeds scraped from the vanilla bean, and 100 ml of prosecco. Squeeze out the gelatin and dissolve it over low heat. Add 2 tablespoons of yogurt mixture to the gelatin and mix. Combine this mixture with the remaining yogurt mixture. Chill briefly in the refrigerator until the cream begins to thicken. Whip the cream until stiff peaks form and add it to the mixture. Then add the diced peaches and mix. Spread the cream over the ladyfinger base. Smooth the top and refrigerate for at least 4 hours or overnight to set.
Step 3: Decorate the Cake Remove the pits from the remaining peaches and slice them. Arrange them on the cake. Heat the remaining prosecco with the remaining sugar and cake glaze according to the package instructions. Cool the glaze for 1 minute, then pour it over the peaches on the cake, starting from the center. Allow it to set, then remove the cake from the pan. Decorate with lemon balm leaves.
