Peach Yogurt Cream Cake by Laura S.

Name: Peach Yogurt Cream Cake by Laura S. - Alice N.
Ingredients: sponge:; 8 eggs; 8 cups of water; 16 cups of sugar (preferably powdered); 16 cups of flour; 1 lemon/orange; zest; 1 baking powder ~~~~~~~~~~~~~~~~~~~; 200ml liquid for soaking the sponge (any kind; just make sure its light in color. Unfortunately; my boys drank the syrup from the compote; so I thought it would be fine to mix milk + vanilla; but then I ran into trouble because I was out of vanilla at home. However; I thought to caramelize a bit of sugar + milk. But the caramel turned out a bit darker because I couldnt pay attention; and so I stained the sponges a little. They didnt taste bad at all; but visually they werent very appetizing) cream:; 1 liter/kg of peach; flavored yogurt (I bought peach/passion fruit yogurt from Lidl); 6 sheets of gelatin; 100g sugar; optional (I added it because my little one said last time I made a similar cake that he didnt like the cream because it wasnt sweet enough); 2 large cans of peach compote (the number of peaches in the cans was exactly what was needed to cover the cake. But anyone who wants can use whole peach halves and not 2 cans. The peaches can be chopp; apricot compote can be used. They are smaller and easier to eat/chop).; 100ml liquid for the gelatin sheets.

Dessert - Peach Yogurt Cream Cake by Laura S. by Alice N. - Recipia

Peach Yogurt Cream Cake - A refreshing delicacy for any occasion Cooking is an art, and this peach yogurt cream cake recipe is a true culinary masterpiece! This cake is perfect for hot summer days or any time you need a light and refreshing dessert. The flavor of fresh peaches combined with the creamy texture of yogurt will delight any sweet tooth. Preparation time: 30 minutes Baking time: 20 minutes Cooling time: 3-12 hours (ideally overnight) Number of servings: 12 servings Ingredients For the base: - 8 eggs - 8 tablespoons of water - 16 tablespoons of sugar (preferably powdered sugar) - 16 tablespoons of flour - Zest from 1 lemon or orange (for an extra flavor) - 1 teaspoon of baking powder For the syrup: - 200 ml liquid for soaking the bases (you can use light-colored fruit juice, sugar water, or vanilla milk) For the cream: - 1 kg of peach-flavored yogurt (you can use yogurt from Lidl or any other favorite brand) - 6 sheets of gelatin - 100 g sugar (optional, adjust to taste) - 2 large cans of peach compote (or apricots, if you prefer) - 100 ml liquid for activating the gelatin Step by step: How to make this delicious cake 1. Preparing the gelatin sheets Start by soaking the 6 sheets of gelatin in cold water for at least 5 minutes. It is crucial to ensure that the gelatin softens enough; otherwise, it will not activate correctly. 2. Heating the liquid Heat 100 ml of water (or another preferred liquid) to a maximum temperature of 40°C. Add the well-drained gelatin sheets to this warm liquid and stir constantly until the gelatin completely dissolves. If the liquid cools too quickly, you can place the gelatin container in another bowl with warm water to keep it fluid. 3. Preparing the bases In a large bowl, beat the eggs with water and powdered sugar until the mixture becomes frothy and light-colored. Add the lemon or orange zest and mix gently. In another bowl, mix the flour with the baking powder and carefully incorporate the flour mixture into the egg mixture to avoid losing air. Pour the resulting mixture into a baking pan lined with parchment paper and bake in a preheated oven at 180°C for 20 minutes, or until the base turns golden and passes the toothpick test. 4. Assembling the cream In a large bowl, mix the yogurt with sugar (if you choose to use it) and add the melted gelatin. Mix gently to avoid lumps. Place the cream in the freezer for 10 minutes, then stir again to achieve a smooth texture. 5. Forming the cake Cut the base in half. Place the first half on a platter and soak it with the chosen liquid. Pour half of the yogurt cream over the base, then place the sliced peaches from the compote (or whole, according to preference) on top. Cover with the remaining yogurt cream and place the second half of the base on top. Soak this as well and refrigerate everything for at least 3 hours, ideally overnight. 6. Finishing the cake Once the cake has cooled and set, cut it into square portions. You can sprinkle powdered sugar on top for an elegant look and, if desired, serve it with freshly whipped cream. Useful tips - If you don't have gelatin on hand, you can try an agar-agar alternative, but you will need to adjust the amount. - For a more intense flavor, you can add a few drops of vanilla or almond extract to the yogurt cream. - Peaches can be replaced with other fruits, such as strawberries or mangoes, depending on your preferences. Nutritional benefits This yogurt cream cake is a healthier choice compared to other desserts, thanks to the yogurt content that provides essential calcium and probiotics for healthy digestion. Peaches are rich in vitamins and antioxidants, giving a nutritional boost to your dessert. Frequently asked questions 1. Can I use natural yogurt instead of flavored yogurt? Yes, you can use natural yogurt, but you will need to add more sugar or another flavor to compensate for the lack of taste. 2. How can I make the cake less sweet? By reducing the amount of sugar in the cream or using yogurt with less sugar. 3. Can I freeze the cake? This cake can be frozen, but the texture of the yogurt cream may suffer. I recommend consuming it fresh for the best experience. Serving suggestions The peach yogurt cream cake pairs perfectly with iced tea or natural fruit juice. It is an ideal dessert for festive meals, picnics, or simply to indulge in over the weekend! Now that you have all the necessary information, it's time to start cooking! I assure you that every bite will be an explosion of flavors and textures that will delight your taste buds. Enjoy!

Category: Dessert Author: Alice N. Views: 1 Date: 04.10.2024

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Dessert - Peach Yogurt Cream Cake by Laura S. by Alice N. - Recipia 1

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