Peach and yogurt cream cake

Name: Peach and yogurt cream cake - Margareta I.
Ingredients: Ingredients for the base: 8 eggs; 3 tablespoons water; 8 heaping 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 gr yogurt; 6 heaping tablespoons powdered sugar; 1 packet gelatin granules; 1 can (400 gr) peaches; 1 can pineapple; 1 vanilla sugar. Ingredients for decorating the cake: 200 ml liquid cream; canned peaches; 1 packet colorless cake gel.

Dessert - Peach and yogurt cream cake by Margareta I. - Recipia

Peach and Yogurt Cream Cake - a delightful treat that’s easy to make and perfect for any occasion! Preparation time: 30 minutes Baking time: 15 minutes Total time: 2 hours and 45 minutes (including cooling time) Servings: 8-10 Introduction The Peach and Yogurt Cream Cake is a dessert that combines delicacy and freshness, making it ideal for warm days or celebrations. This light cake, with an airy texture and a subtle fruit flavor, is sure to become a favorite. Plus, it’s a quick recipe, perfect for those who want to impress without too much effort. So, let’s get started! Ingredients *For the cake base:* - 8 eggs - 3 tablespoons water - 8 heaping tablespoons sugar - 2 packets vanilla sugar - A pinch of salt - 13 tablespoons flour - 1 teaspoon baking powder - 2-3 teaspoons cocoa powder *For the yogurt cream:* - 200 ml heavy cream - 300 g yogurt - 6 heaping tablespoons powdered sugar - 1 packet gelatin granules - 1 can (400 g) of peaches - 1 can of pineapple - 1 packet vanilla sugar *For decoration:* - 200 ml heavy cream - Canned peaches - 1 packet clear cake glaze Instructions Step 1: Preparing the cake base 1. Start by preheating the oven to 180 degrees Celsius. This is an essential step, as a well-heated oven will ensure even baking of the cake base. 2. Separate the egg whites from the yolks. It’s crucial to use a clean, dry bowl for the egg whites, otherwise, they won’t whip properly. Add a pinch of salt to the egg whites and 3 tablespoons of water. Beat the egg whites with a mixer on medium speed until frothy. 3. While continuing to mix, gradually add the sugar and vanilla sugar. Keep mixing until the sugar completely dissolves and the egg whites become firm and glossy. 4. Add the yolks and mix again to incorporate. 5. In another bowl, sift the flour, cocoa powder, and baking powder. This step will help avoid lumps in the final mixture. Add the flour mixture to the egg mixture, folding gently with a spatula in an up-and-down motion to maintain the air in the egg whites. 6. Pour the mixture evenly into a baking pan lined with parchment paper and greased with oil. Bake for 10-15 minutes, until the cake is firm to the touch and a toothpick inserted in the center comes out clean. Step 2: Preparing the yogurt cream 1. Cut the pineapple and half of the peaches into small pieces and place them in a strainer to drain excess juice. This will prevent the cream from becoming soggy. 2. Soak the gelatin in ½ cup of syrup for 10 minutes. Then, heat it gently, being careful not to boil, just to dissolve. 3. In a bowl, mix the yogurt with the powdered sugar and vanilla sugar. Once the gelatin has cooled slightly, add it to the yogurt mixture and mix well to integrate all the ingredients. 4. Whip the heavy cream until stiff, then gradually fold it into the yogurt mixture. Then incorporate the pieces of peaches and pineapple. 5. Chill the cream for 10-15 minutes to firm up slightly before assembly. Step 3: Assembling the cake 1. Once the cake base has cooled, soak it well with the syrup from the can. This step will ensure a moist and delicious cake. 2. Begin spreading the yogurt cream evenly over the soaked cake base. Let it set for 10-15 minutes to make cutting easier. 3. Cut the cake into 5 strips, each 5 cm wide, lengthwise. Roll the first strip and place it in the center of a serving platter, continuing with the other strips around it. 4. Refrigerate the cake for about 2 hours to firm it up well. Step 4: Decorating the cake 1. Whip the remaining heavy cream and use it to decorate the cake. Add slices of canned peaches and, for an elegant touch, pour the prepared clear cake glaze according to the instructions on the packet. 2. Let the cake chill in the refrigerator for a few hours before serving, allowing the flavors to blend perfectly. Helpful tips - You can substitute peaches with other seasonal fruits, such as strawberries or raspberries, to vary the recipe. - If you prefer a less sweet cake, adjust the amount of powdered sugar in the cream. - Use a sharp knife to cut the cake for perfectly even slices. Nutritional benefits This cake is a healthier choice due to the yogurt cream, which is rich in probiotics and calcium, helping to maintain digestive health. Peaches are an excellent source of vitamins A and C, beneficial for skin and immunity. Frequently asked questions 1. Can I replace gelatin with another thickening agent? Yes, you can use agar-agar for a vegetarian option. 2. Is it necessary to use heavy cream? Yes, heavy cream helps achieve an airy texture. You can use plant-based cream for a dairy-free version. 3. How long can the cake be stored? The cake can be kept in the refrigerator for up to 3 days, but it’s best enjoyed fresh. Serving suggestions This Peach and Yogurt Cream Cake pairs perfectly with a chilled fruit tea or fresh orange juice. You can also add some simple cookies around the plate for a contrast in textures. Conclusion Thank you for choosing to make this delicious Peach and Yogurt Cream Cake! I hope you enjoy every bite and that this dessert brings smiles to the faces of your loved ones. I encourage you to experiment with different fruit combinations and share this recipe with your friends. Cooking is an art that should be savored and shared!

Peach and yogurt cream cake

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