Peach yogurt cream cake

Peach Yoghurt Cream Cake

Preparation time: 30 minutes
Cooling time: 4 hours
Total time: 4 hours and 30 minutes
Number of servings: 12

Who doesn't love a fresh, light and delicious cake that's perfect for any occasion? Yoghurt and peach cream cake is a wonderful choice for warm summer days, but also for special events. This recipe combines the creamy texture of yoghurt with the sweetness of peaches for an unforgettable culinary experience.

The history of this dessert is deeply rooted in culinary traditions, inspired by cream cake-making techniques that have evolved over time. It's a great way to add a splash of freshness and flavor to your meal, and the peach version offers a touch of spring and summer, even in the middle of winter.

Ingredients needed:

For the crust:
- 1 tart vanilla pastry (you can use Kaufland vanilla pastry)

For the yogurt cream:
- 6 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 sachets vanilla sugar
- 2 sachets gelatine powder (Dr. Oetker)
- 300 g cream (Covalact, 15% fat)
- 500 ml vegetable whipped cream (Hulala, a confectionery product based on vegetable fats)
- 300 g cream yoghurt
- 300 g sweet cottage cheese
- 2 tablespoons lemon juice

For filling and decoration:
- 20 champagne pegs
- 1 jar of peach compote (halves, we recommend the Olympia compote for firm texture)

Step by step:

1. Make the yogurt cream:
- In a large bowl, mix the yogurt with the 6 tablespoons brown sugar and 2 tablespoons lime juice. These ingredients will add a touch of tartness that will balance the sweetness of the cake.
- Add the cream and sweet cottage cheese. Use a spatula to thoroughly homogenize the mixture into a smooth, creamy custard.
- In another container, soak the gelatine in 150 ml cold water for about 5 minutes. Then heat gently until completely dissolved. Add the gelatine to the yogurt cream and mix well.
- Transfer the cream to the refrigerator for at least 30 minutes to harden slightly.

2. Whipping the whipped cream:
- Whip the cream (if unsweetened, add sugar to taste - I used 6 tablespoons). It's important not to beat it too much or it will turn to butter. It's ideal to stop when it becomes firm enough to hold its shape.

3. Combining ingredients:
- Take the yogurt cream from the fridge and add the whipped cream. Mix gently, using a spatula, from the bottom up to keep the cream aerated. You'll have a frothy, spreadable cream.

4. Assembling the cake:
- In a cake pan with a removable ring, place a sheet of plastic wrap to make it easier to remove the cake later.
- Place the pie crust in the bottom of the tin and drizzle with syrup from the peach compote (you can also add a little Amaretto for extra flavor).
- On the edges of the tart tin, place the champagne piquette halves, lightly soaked in the syrup.
- Pour all the yoghurt cream over the tart shell. Use a spatula to level the cream.
- Place the peach slices from the compote randomly on top of the custard for an eye-catching look.

5. Cooling:
- Cover the cake with aluminum foil, making sure it rests well. Refrigerate for 3-4 hours to set completely.

6. Serving:
- Once the cake has hardened, carefully remove it from the tin. Decorate with a few extra slices of peach and, if you like, a dollop of whipped cream. Delicious served with a cup of green tea or a strong espresso.

Nutritional benefits:
This peach and yogurt cream pie is a healthier choice compared to many other desserts, with a protein-rich yogurt and cottage cheese base. The peaches add essential vitamins, such as vitamin C, and contribute fiber.

FAQs:
- Can I use other fruits instead of peaches?
Yes, you can experiment with other fruits such as strawberries, kiwi or mango, depending on your preferences.

- Can I make the cake without gelatine?
You can use a vegetarian substitute for gelatine, such as agar agar, but you will need to follow the instructions on the packet to achieve the desired result.

- How can I store the cake?
The cake can be refrigerated for 3-4 days. Make sure it is covered to prevent drying out.

This peach and yogurt cream cake will not only be a delight for your taste buds, but will bring a smile to the faces of your loved ones. Share this recipe with family and friends and enjoy beautiful moments around the table! Enjoy!

 Ingredients: Ingredients: 1 vanilla tart base (Kaufland). For the cream: 6 tablespoons brown sugar; 2 tablespoons lime juice; 2 packets vanilla sugar; 2 packets powdered gelatin Dr. Oetker; 300g Covalact sour cream 15% fat; 500ml Hulala vegetable whipped cream (a product from the sweets category, based on vegetable fats); 300g yogurt cream; 300g sweet cottage cheese; 2 tablespoons lemon juice, for the yogurt cream. 20 ladyfingers; For decoration: 1 jar of canned peaches (halves). Canned peaches from Olympia, they are firmer and look nice for decoration.