Peach and blackcurrant cake

Name: Peach and blackcurrant cake
Ingredients: 225 g plain biscuits; 150 g softened butter; 200 g blackcurrants; 4 tablespoons sugar; 200 g fat-free yogurt; 3 gelatin sheets; 250 ml cold water; 4 peaches; 2 tablespoons sugar; 1/2 teaspoon vanilla essence; 200 g fat-free yogurt; 3 gelatin sheets; 250 ml cold water

Dessert - Peach and blackcurrant cake by Hortensia M. - Recipia

The peaches soften over low heat, and this peach and blackcurrant cake has two creams over a biscuit base, forming distinct layers once chilled. I like to serve it cold, with thin peach slices on top; the creams stay soft on the fork, and the gelatin holds the layers in place. Prep: 25 minutes. Cook: 16 minutes. Rest: 4 hours and 30 minutes. Total time: 5 hours and 11 minutes. Servings: 10. Approximately 280 kcal and 4 g protein per serving.

Ingredients

For the base

225 g plain biscuits
150 g softened butter

For the blackcurrant cream

200 g blackcurrants
4 tablespoons sugar
200 g fat-free yogurt
3 gelatin sheets
250 ml cold water

For the peach cream

4 peaches
2 tablespoons sugar
1/2 teaspoon vanilla essence
200 g fat-free yogurt
3 gelatin sheets
250 ml cold water

Preparation

1. Crush the biscuits in a blender and mix them with the softened butter. Press the mixture into a 22 cm springform pan and refrigerate it while you prepare the creams. 2. Put the blackcurrants and sugar in a small saucepan over low heat and cook for 8 minutes, until the fruit softens and the sugar melts. Meanwhile, soak the gelatin sheets for 5 minutes in 250 ml cold water, then drain them; take the saucepan off the heat and dissolve the gelatin in the blackcurrants. Add the yogurt and blend until smooth, then leave the cream to cool for 15 minutes. 3. Dice the peaches and put them in a small saucepan with the sugar and vanilla essence. Cook over low heat for 8 minutes, until softened. Separately, soak the gelatin sheets for 5 minutes in 250 ml cold water and drain them; dissolve them in the peaches off the heat, then add the yogurt and blend. Leave the cream to cool for 15 minutes. 4. Pour the blackcurrant cream over the biscuit base and refrigerate the cake for 1 hour, until the layer no longer moves in the middle. 5. Spread the peach cream on top and refrigerate the cake for another 3 hours, until thoroughly set. Remove the ring and decorate with peach slices.

Notes

Ripe but still firm peaches are easy to cut and won't fall apart in the saucepan. Frozen blackcurrants can go straight into the pan; if they release a lot of juice, cook them a little longer until the purée thickens. It's easy to rush the first layer: if the middle is still moving, leave it to chill longer before pouring on the peach cream. Make the cake a few hours before serving and slice it cold, with black tea on the side. Covered, it keeps in the fridge for up to 3 days; you can use 225 g gluten-free biscuits, but the dessert contains dairy.