Yogurt and Peach Cake
The yogurt and peach cake is a simple yet extremely delicious recipe, ideal for hot summer days. This quick dessert is perfect for refreshing and satisfying the taste buds, and its versatility allows you to use other fruits, such as apricots or pineapples, to give it a fresh touch. Let's discover together how to prepare this wonderful cake!
Total preparation time: 2 hours (30 minutes for dough resting, 20 minutes for baking, 1 hour for cooling, and 30 minutes for gelatin).
Number of servings: 12
Ingredients:
For the base:
- 150 g flour
- 50 g sugar
- 100 g margarine (or butter, for a richer taste)
- 1 egg yolk
For the cream:
- 4 sheets of white gelatin
- 250 g yogurt (preferably Greek for a creamier texture)
- 1 tablespoon sugar
- 1 packet vanilla sugar
- Juice of one lemon
- 200 g whipped cream (whipped)
For decoration:
- 500 g canned peaches (or other desired fruits)
- 1 packet special gelatin for decoration (make sure it is transparent)
Necessary utensils:
- A square pan (22x22 cm) or a round mold (26 cm diameter)
- A mixing bowl
- A whisk
- A spatula
- Plastic wrap
Preparation:
1. Preparing the base: Start by sifting the flour into a large bowl to eliminate any impurities and achieve a fine texture. Add the sugar, diced margarine, and egg yolk. Use your fingers to knead the mixture until you achieve a texture similar to wet sand. Form a ball from the dough, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
2. Baking the base: Preheat the oven to 200°C. Grease the pan with a little oil or margarine and dust it with flour to prevent sticking. Spread the dough in the pan, ensuring it is evenly distributed. Use a fork to make a few holes in the dough so it doesn't puff up during baking. Bake the base for about 20 minutes, or until golden. After baking, let it sit in the turned-off oven for 5 minutes to stabilize, then turn it out onto a work surface or leave it in the pan.
3. Preparing the cream: Soak the gelatin sheets in cold water for 5 minutes. Meanwhile, in a bowl, beat the yogurt with the sugar, vanilla sugar, and lemon juice. Heat the gelatin over low heat, stirring continuously until completely dissolved. Add a tablespoon of the yogurt mixture to the melted gelatin, mixing well to combine. Then, pour the gelatin into the yogurt cream. Let the cream sit in the fridge for a few minutes, then gently fold in the whipped cream to maintain airiness.
4. Assembling the cake: Spread the yogurt cream over the cooled base, smoothing the surface with a spatula. Place the cake in the fridge for about an hour, or until the cream sets slightly.
5. Decorating: Drain the peaches from the canned juice and slice them into fan shapes. Arrange the peach slices on top of the cream. Mix the special gelatin for decoration with 250 ml of fruit juice and pour the mixture over the peach slices, ensuring they are well covered. Leave the cake in the fridge to set the gelatin, about 30 minutes.
Serving and variations: This yogurt and peach cake is perfect to be served cold, alongside a scoop of vanilla ice cream or a cup of iced tea. You can experiment with different seasonal fruits, such as raspberries, strawberries, or even mango, to add a tropical touch.
Enjoy a refreshing and delicious cake that will surely impress everyone who savors it!
Ingredients: For the base: - 150 g flour - 50 g sugar - 100 g margarine - one egg yolk For the cream: - 4 sheets of white gelatin, - 250 g yogurt, - one tablespoon sugar, - one packet vanilla sugar, - juice from one lemon, - 200 g whipped cream For decoration: - 500 g canned peaches (or any fruit you desire) - one packet special gelatin for decoration. Pan diameter: square shape 22x22 cm or round shape with a diameter of 26 cm.
