Peach Pie with Hole

For the peach tart with hole, first prepare the sponge cake base. For this, mix egg yolks with one part of powdered sugar and vanilla sugar, add oil and then slowly water and stir until foamy.

Beat the egg whites with a pinch of salt and the remaining powdered sugar until stiff, mix the flour with the baking powder and sift into the egg yolk mixture. Fold in together with the beaten egg whites.

Pour the batter into a 24 cm diameter cake pan and bake at 170 degrees in a preheated oven for about 30 minutes. Allow to cool.

Frame the sponge cake and place a glass with a diameter of about 8 cm in the middle, this will make the hole for the chocolate mousse. Place peach wedges in two rows around the glass.

For the yogurt cream, soak gelatin in cold water and whip the whipped cream until stiff. Mix yogurt with powdered sugar (at least 5 tablespoons), juice of one orange and rum flavoring.

Dissolve the gelatine with a little yogurt mixture over low heat and stir into the remaining yogurt mixture. Fold in whipped cream and spread the yogurt cream on the sponge cake base and around the set up glass. Refrigerate for at least 4 hours.

For the chocolate mousse, soften chocolate in a water bath and whip the whipped cream until stiff. Stir Qimiq with powdered sugar until smooth and fold in the softened chocolate. Add the whipped cream last and stir until smooth.

Pour lukewarm water into the glass. After waiting about 3 minutes, carefully turn out the glass. Pour chocolate mousse into the hole and

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