Peach and yogurt cream cake

Peach and yoghurt cream cake

An elegant and refreshing dessert, peach yoghurt cream cake is perfect to serve on special occasions or simply to indulge after a long day. This cake combines a fluffy top with a smooth yoghurt cream, enriched with peaches and pineapple, with an appealing look and unforgettable taste. Whether you're an experienced cook or a beginner, this recipe will take you step by step, making sure you get a great result.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 2 hours 45 minutes (including cooling time)
Number of servings: 12

Ingredients

For the crust:
- 8 eggs
- 3 tablespoons water
- 8 heaped tablespoons sugar
- 2 sachets vanilla sugar
- A pinch of salt
- 13 tablespoons flour
- 1 teaspoon baking powder
- 2-3 teaspoons cocoa

For the yogurt cream
- 200 ml liquid cream
- 300 gr yogurt
- 6 heaped tablespoons powdered sugar
- 1 sachet gelatin granules
- 1 compote (400 gr) of peaches
- 1 can pineapple
- 1 sachet vanilla sugar

For decorating the cake
- 200 ml liquid cream
- Peaches compote
- 1 sachet colorless jelly cake

Short history

Yoghurt cream cakes have become popular because of their light texture and the freshness they bring. Combining yoghurt with fruit is a traditional practice in many cultures, where not only the taste but also the nutritional benefits of yoghurt, rich in probiotics and calcium, are appreciated. This recipe is a modern take on classic desserts, perfect for any season.

How to prepare

Step 1: Prepare the pastry

1. Preheat the oven: Start by preheating the oven to 180°C. Make sure it is well heated before you put the cake in to get an even bake.

2. Separating the eggs: Separate the whites from the yolks. It's essential that the bowls you use are clean and free of grease to get a consistent foam.

3. Beat the egg whites: Using a mixer, beat the egg whites with a pinch of salt and the 3 tablespoons of water until frothy. Then gradually add the sugar and vanilla sugar, continuing to mix until glossy and stiff.

4. Adding the yolks: Carefully fold the yolks into the egg white mixture, stirring gently to avoid losing air.

5. Incorporating the dry ingredients: Si sift the flour, cocoa and baking powder together, then gradually add them to the egg mixture. Mix gently with a spatula, using up and down strokes to keep the dough aerated.

6. Baking the pastry: Pour the mixture evenly into the greased baking tray lined with baking paper. Bake the cake in the preheated oven for 10-15 minutes or until firm and pastry is fork-tested. Leave to cool completely.

Step 2: Making the yogurt cream

1. Prepare the fruit: Cut the pineapple and half of the peaches into small pieces. Keep the remaining peaches for decoration. Put them in a colander to drain excess juice.

2. Hydrating the gelatin: In a small bowl, hydrate the gelatin in half a cup of compote for 10 minutes. Then, warm the gelatin over low heat without letting it boil.

3. Mix the ingredients for the cream: In a large bowl, mix the yogurt with the powdered sugar and vanilla sugar. Add the warm gelatine (make sure it is not completely cooled) and mix well.

4. Incorporating the whipping cream and fruit: Beat the liquid whipping cream until stiff and add to the yogurt mixture. Add the peach and pineapple chunks, stirring gently so as not to destroy the texture.

5. Cooling the cream: Refrigerate the custard for about 10-15 minutes to firm up a bit.

Step 3: Assemble the cake

1. Baste the cake: Once the cake has cooled completely, soak it well with the juice from the peach compote so that it becomes moist and flavorful.

2. Apply the cream: Spread the yoghurt cream evenly over the floured countertop, making sure it is evenly distributed all over.

3. Cut the cake into slices: Leave the cake to rest for 10-15 minutes, then cut the cake into 5cm strips. You will get 5 strips.

4. Shaping the cake: Start rolling out the first slice and place it in the center of a plate. Continue with the other strips, placing them around the first strip, forming a nice spiral.

5. Cooling the cake: Refrigerate the cake in the fridge for about 2 hours to harden.

Step 4: Decorating the cake

1. Final decoration: Whip 200 ml of liquid whipped cream for the decoration. Use the whipped cream to decorate the cake, adding the peach slices and jelly cake frosting according to the instructions on the envelope.

2. Final chilling: Refrigerate the cake for a few hours before serving so that the flavors meld perfectly.

Helpful hints

- Room temperature ingredients: Make sure all the ingredients are at room temperature before you start cooking, especially the eggs, to incorporate better.
- Gelatin: You can use sugar-free gelatin if you want a healthier alternative. Be sure to follow the instructions on the packet to get the desired consistency.
- Variations: You can experiment with other fruits, such as strawberries or raspberries, to give your cake a different twist. You can also replace the yogurt with Greek yogurt for a creamier texture.
- Serving: This cake goes great with a scoop of vanilla ice cream or a refreshing drink such as fruit tea.

Nutrition facts

Each serving contains approx:
- Calories: 250 kcal
- Protein: 6 g
- Fat: 10 g
- Carbohydrate: 36 g

This peach and yoghurt cream cake is not only a delicious choice, but also a nutritious option, thanks to the yoghurt and fresh fruit.

Frequently Asked Questions

1. Can I use other types of yogurt?
Yes, you can use plain, Greek or flavored yogurt, depending on your preferences.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or you can use plain or Greek unsweetened yogurt.

3. Can the cake be frozen?
Yes, but it is recommended to eat it fresh. If you want to freeze it, be sure to cover it well.

4. What can I replace gelatine with?
You can use agar agar as a vegan alternative to traditional gelatine.

Now you're ready to create a peach and yogurt cream cake that is sure to impress family and friends! Savor every moment of the cooking process and enjoy the delicious result!

 Ingredients: Ingredients for the cake base: 8 eggs, 3 tablespoons water, 8 tablespoons sugar, 2 packets vanilla sugar, a pinch of salt, 13 tablespoons flour, 1 teaspoon baking powder, 2-3 teaspoons cocoa. Ingredients for the yogurt cream: 200 ml liquid cream, 300 g yogurt, 6 tablespoons powdered sugar, 1 packet gelatin granules, 1 can (400 g) peaches, 1 can pineapple, 1 vanilla sugar. Ingredients for decorating the cake: 200 ml liquid cream, peaches from the compote, 1 packet colorless cake gel.