Peach And Raspberry Cake - cooking recipe

Ingredients

1 cup butter + 2 tbsp
1 1/2 cups granulated sugar + 2 tbsp
3 tsp vanilla extract
4 None eggs
2 1/2 cups all-purpose flour + 2 tbsp
5 tsp baking powder
1 cup full-fat peach-flavored yogurt
1 1/2 lb peaches, pitted and roughly chopped
9 sheets gelatin or 3 tbsp powdered gelatin, soaked in cold water
2 cups full-fat plain yogurt
1 tbsp lemon juice
1/2 lb raspberries, 1/4 lb pureed
1 cup heavy cream

Preparation

Preheat oven to 325\u00b0F. Grease and flour a 10 inch springform pan. Cream butter, 1 cup sugar and 1 tsp vanilla extract. Beat in eggs, 1 at a time. Mix flour and baking powder together and add to egg mixture, alternating with peach yogurt until incorporated. Transfer to prepared pan and smooth out. Bake for 45 mins, until a skewer comes out clean. Allow to cool.
Remove cake from pan and cut in 1/2 horizontally. Place bottom 1/2 on a cake plate and place a cake ring around it. Puree peaches, 2 tsp vanilla extract and 2 tbsp sugar in a blender then strain. Measure out 1 2/3 cups puree and chill remainder. Gently dissolve 1/2 the gelatin in a small saucepan with 3 tbsp peach puree then stir back into remaining puree. Spread over bottom cake and chill for 30 mins.
Mix plain yogurt, lemon juice and 1/2 cup sugar. Gently dissolve remaining gelatin in a small saucepan set over a low heat with 3 tbsp yogurt mixture, then stir back into remaining yogurt mixture. Fold in raspberry puree then 1/2 cup raspberries. Spread over cake and press remaining cake 1/2 gently on top. Chill for 2 hours.
Whip cream, gradually adding 2 tbsp sugar, until stiff. Remove cake ring and spread cream over cake. Drizzle with remaining peach puree and decorate with remaining raspberries.