Peach and yogurt cake

Name: Peach and yogurt cake
Ingredients: 300 g biscuits; 150 g softened butter; 5 medium peaches (750 g); 4 tablespoons sugar; 4 tablespoons gelatin; 200 ml whipping cream; 400 g 0% fat yogurt; 1 tablespoon poppy seeds; 1 medium fresh peach (150 g)

Dessert - Peach and yogurt cake by Eleonora C. - Recipia

Peach and yogurt cake is served cold, usually after a weekend meal; it has a biscuit base and a yogurt cream, with no baking. For this chilled version, the fruit is blended into a smooth purée, and the cream is spread over the base after a few hours in the fridge. I choose ripe but still firm peaches, so I can slice them without crushing them. Preparation: 25 minutes. Cooking: 10 minutes. Resting: 8 hours and 30 minutes. Total time: 9 hours and 5 minutes. Servings: 10. About 385 kcal and 9 g of protein per serving.

Ingredients

For the base

300 g biscuits
150 g softened butter

For the cream

5 medium peaches (750 g)
4 tablespoons sugar
4 tablespoons gelatin
200 ml whipping cream
400 g 0% fat yogurt

For decoration

1 tablespoon poppy seeds
1 medium fresh peach (150 g)

Preparation

1. Crush the biscuits in a food processor and mix them with the softened butter at room temperature. Put the mixture in a cake tin and press it into an even layer; refrigerate the tin while you prepare the cream. 2. Cut the peaches into medium-sized cubes and put them in a saucepan with the sugar. Cook for 10 minutes, until the flesh softens. 3. Take the pan off the heat, add the gelatin and mix well. Blend the peaches until smooth, then leave the purée to cool for 30 minutes. 4. Whip the cream, fold in the yogurt, then mix in the cooled peach purée. 5. Pour the cream over the biscuit base and refrigerate the cake for 8 hours, until the next day. 6. Sprinkle the poppy seeds around the edge and decorate with slices of fresh peach.

Notes

A 22 cm springform tin makes it easier to remove the cake without breaking the edge. Choose ripe, fragrant but still firm peaches; very soft ones are hard to slice and soften faster in the saucepan. The size of the cubes affects the cooking time, so keep an eye on the fruit towards the end. Thicker 0% yogurt holds the cream together better; if yours is watery, leave it to drain in a fine-mesh sieve before mixing. You can replace the peaches with the same amount of nectarines. The biscuits contain gluten, and the yogurt, cream and butter contain dairy. Serve it with cold black tea. You can make it the night before a weekend meal and keep it covered in the fridge for up to 3 days. For neater slices, wipe the knife blade between cuts.

Frequently asked questions

Can I use frozen peaches?

Yes, use 750 g after thawing and drain off the liquid before putting them in the saucepan. If you cook them while still frozen, they will take longer to soften.

Can I use canned peaches?

Yes, use 700 g of well-drained peaches and reduce the sugar to 2 tablespoons, since the fruit is already sweetened.

Can I use chocolate biscuits for the base?

Yes, replace the plain biscuits with 300 g of chocolate biscuits. Keep the butter at the same amount.

What should I do if the base crumbles when I slice the cake?

Mix the loose crumbs with 1 tablespoon of melted butter and press them back into place. Refrigerate the base for 15 minutes before adding the cream.

Why is the cream still soft?

The gelatin may not have dissolved completely in the purée. If you see granules, gently heat 2 tablespoons of purée and stir until smooth before mixing it into the cream.