Yogurt and peach jam cake
The yogurt and peach jam cake is a dessert that brings a touch of freshness and sweetness at any time of the day. This simple and quick recipe is ideal for those who want to impress without spending hours in the kitchen. The base is fluffy, and the yogurt cream adds a refined flavor, while the peach jam perfectly complements this delight. Let's embark on this cake-making adventure together!
Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 5 hours (2 hours + 3 hours)
Total: 5 hours and 30 minutes
Number of servings: 12
Ingredients:
For the base:
- 6 eggs
- 6 tablespoons of oil (preferably sunflower or rapeseed oil)
- 6 tablespoons of sugar (you can adjust the amount to taste)
- 6 tablespoons of flour (white wheat flour)
- 1 packet of baking powder
For the yogurt cream:
- 700 g yogurt (Greek yogurt for a creamier texture)
- 250 ml liquid cream
- Sugar to taste (2-3 tablespoons of powdered sugar)
- 2 packets of gelatin
For the topping:
- 1 jar of 400 g peach jam
- 2 packets of transparent cake gel
Preparation:
1. Preparing the base
We start by preheating the oven to 180°C (or 160°C if you have a fan oven). This step is essential to achieve an even and fluffy base.
In a large bowl, beat the egg yolks with the sugar until you get a light-colored and fluffy mixture. This is our base for a light and airy cake.
We gradually add the oil, continuously mixing, as when making mayonnaise. This step is important because the oil helps maintain moisture in the base.
Then, we sift the flour that has been mixed with the baking powder. We gently incorporate the flour using a spatula to avoid losing air from the mixture.
In another bowl, we beat the egg whites until they become firm and shiny. Now, very carefully, we add them to the yolk mixture, mixing with circular motions from top to bottom. This will ensure an airy texture for the base.
We pour the obtained batter into a baking tray lined with parchment paper and bake for about 25 minutes or until the toothpick test comes out clean. Once done, we let the base cool completely.
2. Preparing the yogurt cream
While the base cools, we can prepare the cream. In another bowl, we whip the liquid cream until we get soft peaks. It is essential not to whip it too much, as we want a creamy texture.
We add the yogurt and powdered sugar to the cream and mix gently.
Now, we hydrate the gelatin in 100 ml of cold water for 10 minutes. After it has hydrated, we dissolve it either in the microwave or in a double boiler, being careful not to boil it.
We incorporate the dissolved gelatin into the cream and yogurt mixture, mixing gently to combine well.
3. Assembling the cake
We remove the base from the tray and peel off the parchment paper. We place the base back in the tray and spread the yogurt cream evenly over it.
We cover the tray with plastic wrap or a lid and refrigerate for 2 hours, until the cream sets.
4. The delicious topping
After the 2 hours, we prepare the topping. We mix the packets of cake gel with 100 ml of water and heat them, following the instructions on the packet. When the mixture becomes clear, we add the peach jam and homogenize.
We spread this delicious mixture over the yogurt cream and refrigerate the cake for another 2-3 hours, for the topping to set well.
5. Serving
When the cake is completely cooled and all layers are well set, we slice it with a wet knife to get clean cuts. We can serve it plain or with a dollop of whipped cream on top for added flavor.
Useful tips:
- If you want to experiment with flavors, you can add vanilla or almond essence to the yogurt cream.
- This cake pairs excellently with a cup of tea or coffee.
- For an even more attractive appearance, decorate with a few slices of fresh peaches on top before serving.
Nutritional information:
This cake contains ingredients rich in protein (from eggs and yogurt), calcium (from yogurt), and healthy fats (from oil). It is a relatively light dessert, with a medium calorie content, that can be enjoyed in moderation.
Frequently asked questions:
1. Can I use other types of jam?
Yes, you can experiment with other types of jams, such as berry or raspberry jam.
2. How can I store the cake?
You can store it in the refrigerator, covered, for 3-4 days. It is even better the next day!
3. Is it possible to make the cake without gelatin?
Gelatin is essential to achieve the desired consistency of the cream. If you want a vegetarian version, you can use agar-agar instead of regular gelatin.
4. Can it be prepared in advance?
Absolutely! It is an excellent dessert to be made a day before events, as it keeps well in the refrigerator.
This yogurt and peach jam cake is more than just a dessert; it's a culinary experience that brings joy and warmth at any moment. Enjoy every slice!
Ingredients: Base: 6 eggs, 6 tablespoons of oil, 6 tablespoons of sugar, 6 tablespoons of flour, 1 packet of baking powder. Cream: 700 g yogurt, 250 ml liquid cream, sugar to taste (2-3 tablespoons of powdered sugar), 2 packets of gelatin. Topping: 1 jar of 400g peach jam, 2 packets of clear cake gel.
