Peach and blackberry cream cake

Name: Peach and blackberry cream cake
Ingredients: Ingredients for 16 slices; 1 chocolate base cut into 3 layers; store-bought or made from your favorite recipe; 100 g sugar; 800 g peach halves (2 cans of 850 ml); 450 g yogurt; 140 g sugar; 150 g blackberry puree; 15 g gelatin granules or 8 sheets of gelatin; 400 ml whipped cream; 4 tablespoons blackberry jam; 100 g blackberries; 1 packet of transparent Tort Gelee; 100 g grated chocolate

Dessert - Peach and blackberry cream cake by Dorina C. - Recipia

Peach and Blackberry Cream Cake – A Refreshing Delight for Festive Days I invite you to discover a savory and fresh recipe that will delight the taste buds of everyone who tries it. The peach and blackberry cream cake is a perfect choice for special occasions, holidays, or simply to bring a smile on warm summer days. With a fluffy base, delicate cream, and aromatic fruits, this cake not only looks spectacular but is also an explosion of flavors! Preparation time: 30 minutes Cooling time: 4 hours Total time: 4 hours and 30 minutes Number of servings: 16 slices Ingredients For the base: - 1 chocolate base (homemade or store-bought, cut into 3 layers) - 100 g sugar - 2 tablespoons peach or apricot liqueur For the cream: - 800 g peach halves (2 cans of 850 ml) - 450 g yogurt (preferably Greek for a creamier texture) - 140 g sugar - 150 g blackberry puree (you can also use frozen blackberries) - 15 g gelatin granules or 8 sheets of gelatin - 400 ml whipped cream (whipped) - 4 tablespoons blackberry jam - 100 g fresh blackberries (for decoration) - 1 packet of clear cake gel - 100 g grated chocolate (for decoration) Preparation Steps Step 1: Prepare the syrup In a small saucepan, combine 100 g of sugar with 100 ml of water. Boil over medium heat, stirring occasionally, until you obtain a thick syrup. Add the peach liqueur and mix well. This syrup will add extra flavor to your layers. Step 2: Prepare the bases Place the first chocolate base on a serving platter. It is important to note that this base will not be soaked, allowing it to retain its soft and fluffy texture. Arrange the drained peach halves on the surface of the base, placing them face up to create a flavorful base. Step 3: Prepare the cream In a bowl, mash the blackberries using a fork or blender, then strain them through a sieve if you prefer a smooth cream. In another bowl, mix the yogurt with 140 g of sugar and the blackberry puree. Now it's time to prepare the gelatin: soak the granules in cold water for 10 minutes. Then, dissolve the gelatin in the microwave or in a bain-marie, being careful not to leave it too long in the heat. Step 4: Assemble the cream Incorporate the dissolved gelatin into the yogurt and blackberry mixture. Mix well, then refrigerate the cream for about 30 minutes. When the cream starts to thicken, gently fold in 300 ml of whipped cream using a spatula to maintain the air in the mixture. Step 5: Assemble the cake On top of the peach layer, add 2/3 of the prepared cream and cover with the second chocolate base. Add the remaining cream and place the last chocolate base on top. Press gently to secure it well. Cover the cake with plastic wrap and refrigerate for 3-4 hours, during which it will firm up and the flavors will blend. Step 6: Decorate the cake After the cake has cooled well, spread blackberry jam over the entire surface. Use whipped cream to decorate the edges of the cake. Then, arrange the blackberries and peaches on top, arranging them nicely for an attractive appearance. Step 7: Glaze Prepare the glaze from the clear cake gel according to the package instructions. Mix 40 g of sugar with 250 ml of peach juice and let it boil for a minute. Carefully pour the glaze over the fruits, starting from the center and allowing it to spread towards the edges. Step 8: Finalize Sprinkle the grated chocolate over the edges of the cake for an extra burst of flavor. And now, the long-awaited moment: enjoy a slice of this delicious cake! Practical Tips - For an even more flavorful cake: Add a little vanilla to the yogurt cream or a splash of lemon juice to enhance the flavors. - Variations: You can replace the peaches with other seasonal fruits, such as apricots or plums, to create a different combination. - Serving: The cake is delicious served with a scoop of ice cream or a refreshing fruit drink. A fresh lemonade or iced fruit tea pairs perfectly alongside. - Calories and Nutrients: Each slice of cake contains approximately 300 kcal, being a good source of protein from yogurt and fiber from fruits. Frequently Asked Questions 1. How can I keep the cake fresh? The cake stays perfectly in the refrigerator, covered with plastic wrap, for up to 3 days. 2. Can I use frozen fruits? Yes, you can use frozen blackberries, but make sure to thaw and drain them well before using them in the recipe. 3. What can I do if I don't have gelatin? You can use agar-agar as an alternative to achieve a similar effect, following the instructions on the package. I invite you to try this delicious peach and blackberry cream cake recipe, to delight your family and friends, and to enjoy every flavorful slice! Each bite will bring an explosion of tastes, and the pleasant memories created around the table will make this cake a memorable recipe in your cookbook. Enjoy!

Peach and blackberry cream cake

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