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🍰 Bellini Cake

484 kcal · 30 min · 4 servings

Ingredients

• butter 100 g
• ladyfingers 200 g
• leaf gelatin 8 g
• peaches 5 pcs
• Greek-style cream yogurt 500 g
• sugar 125 g
• vanilla sugar 20 g
• prosecco 100 ml
• whipping cream 300 g
• mint, fresh 10 g

Instructions

1. 1. In a pot, melt the butter over medium heat. Place the ladyfingers in a freezer bag and crush them finely. Mix the crumbs with the melted butter and spread the mixture in a springform lined with parchment paper, pressing it down well. Chill the base.
2. 2. Soak the gelatin in cold water in a bowl. Peel, halve, pit, and dice 500 g peaches. In another bowl, mix the yogurt with 100 g sugar, vanilla sugar, and prosecco.
3. 3. Gently squeeze out the gelatin and melt it in a pot over medium heat for about 2 minutes. Stir 2 tablespoons of the yogurt mixture into the gelatin, then fold the gelatin into the remaining cream. Chill briefly until the mixture starts to set.
4. 4. In a bowl, whip the cream with a hand mixer until stiff and fold it into the mixture. Gently incorporate the diced peaches and pour the cream onto the prepared base. Smooth the top and let it set in the fridge for at least 4 hours or overnight.
5. 5. Wash the remaining peaches, halve them, pit them, and slice them thinly. Wash the mint, shake it dry, pluck the leaves from the stems, and decorate the Bellini cake with the peach slices and mint leaves. Enjoy!

Nutrition per serving

• kcal: 484
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 64 g