Peach Yogurt Sponge Roll

Separate the eggs. Whip egg whites and 1 tbsp. water until stiff. Add sugar and vanillin sugar. Fold in egg yolks. Combine flour and baking powder and sift onto egg mixture, folding loosely. Spread on a baking sheet lined with parchment paper. Bake in a heated oven at 200 °C for about 10 minutes.

Then turn out onto a sugar-covered dish and remove the parchment paper. Cover with a wet dish and cool.

Soak gelatin in cold water. Drain peaches, reserving juice. Using a ramekin, cut out 7 bunnies from the peach halves.

Cut off the remaining peaches and sections. Cut one half (approx.

200 g) into cubes. Mash remaining flesh with 2-3 tbsp. peach juice.

Mix puree with yogurt, lemon peel and sugar. Squeeze gelatine, let it melt, stir with 3 tbsp yogurt cream. Stir into remaining yogurt cream. Chill until the mixture begins to gelatinize.

In the meantime, whip whipped cream until stiff. Stir whipped cream and peach cubes into yogurt cream, spread on sponge cake. Roll up the sponge from the long side and leave to cool for 1-2 hours.

For the nests, knead marzipan and 2 tbsp. powdered sugar together and color green with food coloring. Dust sponge roll with remaining powdered sugar. Press marzipan through a garlic press and decorate the sponge roll with small marzipan nests. Place a peach bunny in each one.

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