Peach cake with yogurt and whipped cream

Name: Peach cake with yogurt and whipped cream - Mona O.
Ingredients: 250 g ladyfingers; 150 g cream cheese; 150 g powdered sugar (I used 80 g); vanilla essence; 200 ml liquid cream; 500 g peach yogurt; 2 packets of gelatin granules; 700 g peach compote; 100 ml whipped cream

Dessert - Peach cake with yogurt and whipped cream by Mona O. - Recipia

I started making this peach cake one afternoon when I had some compote on hand and some yogurt in the fridge. I initially found the recipe on miremirc and followed the instructions quite closely, only reducing the sugar. The cream is light and airy, the cake keeps well in the fridge, and it’s the kind of dessert that doesn’t leave leftovers. A useful note: if you use exactly the quantities from the recipe, you will have some cream left at the end. Quick Info Total time: about 30-40 minutes (plus chilling overnight or at least 4 hours) Preparation time: 30 minutes Cooking time: no baking required Servings: 8-10 slices (from a standard loaf pan) Difficulty: easy Recipe type: refreshing dessert, no-bake Ingredients 250 g ladyfingers 150 g cream cheese with sour cream (Almette with sour cream) 150 g powdered sugar (I used 80 g, it's sweet enough) vani... 200 ml liquid cream 500 g peach yogurt 2 packets of gelatin granules 700 g peach compote (including juice) 100 ml cream (for decoration) Preparation Method 1. Prepare the pan Line a loaf pan with plastic wrap, with the edges slightly overhanging the pan. This helps with easy removal at the end. 2. Lining with ladyfingers Squeeze the juice from the compote into a bowl. Take the ladyfingers and quickly dip them in the juice, without soaking them. Arrange them on the sides and bottom of the pan, cutting them slightly if they don't fit perfectly. 3. Gelatin Hydrate the two packets of gelatin in 200 ml of the compote juice. Leave for 10 minutes at room temperature. Then melt over low heat, stirring continuously, without boiling. Turn off the heat and let it sit for a few minutes. 4. The cream Put the cream cheese in a large bowl. Add the powdered sugar and mix well. Add the vanilla essence and the peach yogurt. If you want, you can also add some peach pieces from the compote, chopped as finely as you prefer. 5. Adding the gelatin Incorporate the melted and slightly cooled gelatin into the mixture above. Mix gently. 6. The whipped cream Whip 200 ml of liquid cream separately until it becomes firm. Fold it into the yogurt cream with wide movements to keep it airy. 7. Assembling Pour the cream over the ladyfingers in the loaf pan. If you have leftover cream (I had enough for a smaller pan), you can put it in a separate bowl. 8. Final layer of ladyfingers Place a layer of ladyfingers on top of the cream, also quickly dipped in juice. 9. Chilling Cover with plastic wrap and refrigerate the cake, preferably overnight or at least 4 hours. 10. Serving Invert the cake onto a platter, remove the wrap. 11. Decoration Slice the peaches from the compote thinly and arrange them on top of the cake. Whip the remaining 100 ml of cream until stiff and decorate as desired. Why I make the recipe often The peach, yogurt, and whipped cream cake doesn’t give me any trouble and can be made without an oven. I like that it can be quickly adapted to what I have at home, it doesn’t collapse, and it doesn’t harden too much in the fridge. I can prepare it a day in advance for guests or for warm days when I don’t want heavy desserts. Tips and Variations Tips Don’t leave the ladyfingers too long in the compote juice, otherwise, they will become overly soggy and crumbly. If you use unsweetened yogurt, taste the cream before pouring it; you may want to adjust the sugar. Be careful not to boil the gelatin. If it boils, it won’t set properly. Substitutions You can use any type of fruit yogurt, not just peach, if you want a different flavor. Almette cream cheese with sour cream can be replaced with any fine cream cheese. If you don’t have compote, you can use natural fruit juice, but the taste will be slightly different. Variations Instead of peaches, you can use other fruits from compote, like apricots or pears. You can add fruit pieces to the cream, not just as decoration. If you want a thicker layer of ladyfingers, double the amount – with the amount of cream produced, there’s room for two pans. Serving Ideas It’s good cold, straight from the fridge. Leftover cream can be served separately in bowls, with fruits or simple toppings. A slice goes well with coffee or tea. Frequently Asked Questions 1. What do I do if I have leftover cream? You can put the leftover cream in small bowls and decorate it with fruits or toppings as desired. 2. Can it be cut nicely when served? Yes, if it has been chilled for at least 4 hours, the cream will set enough for you to cut clean slices. 3. Can I use sheet gelatin instead of granules? Yes, you just need to follow the quantity recommended on the sheet gelatin package to be equivalent to two packets. 4. Is plastic wrap necessary in the pan? The wrap helps to remove the cake whole and prevents sticking, but you can do without it if you don’t mind cutting slices directly from the pan. 5. Can I make the cake with ladyfingers only on the bottom, not on the sides? Yes, you can just line the bottom; the cream will hold well, but the appearance will be different. Nutritional Values Estimate for one slice (out of 10 slices): Calories: approximately 200-220 kcal Protein: 5-7 g Carbohydrates: 30-35 g Fats: 7-9 g These are approximate figures, depending on what kind of yogurt, cream, and cream cheese you use, how much juice is left in the ladyfingers, and how much cream you use per slice. Storage and Reheating The cake can be stored in the fridge, covered, for up to 3 days. I do not recommend reheating. The ladyfingers may absorb some moisture from the cream, but the texture remains okay if you don’t leave it too many days.

Peach cake with yogurt and whipped cream

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