Cake with whipped cream, yogurt, and peaches
Peach, Yogurt, and Whipped Cream Cake I made this cake for my mother-in-law's birthday because I wanted something refreshing, with plenty of fruit and a slightly different base. The base is inspired by a cake with cheese balls and coconut, but adapted here for the combination with yogurt and peaches. It seemed suitable for a summer or festive cake when you need a larger, lighter dessert. It's not complicated, just requires a bit of patience in assembly. Quick Info Total time: about 2 hours (including cooling and assembly) Preparation time: 60 minutes (includes preparation and mixing) Baking time: 30 minutes Servings: for a 30x40 cm tray (makes a large cake, 15-20 servings) Difficulty: medium Occasion: birthdays, festive meals, warm season Ingredients Cheese balls: - 500 g cottage cheese - 100 g sugar - 2 eggs - 5 tablespoons flour - grated lemon zest - 2 packets vanilla sugar Base: - 7 eggs - 120 g sugar - 2 packets vanilla sugar - 60 ml oil - 60 ml milk - 50 g melted chocolate - 5 tablespoons flour - 3 tablespoons cocoa powder - 1/2 packet baking powder Cream: - 700 ml whipped cream (for the cream, not for decoration) - 2 large peach or apricot yogurts (about 400 ml each) - 2 large peach compotes (for the cream, use the fruit and 150 ml of juice) - 5 tablespoons sugar - 2 packets gelatin (10 g each) Decoration: - 300 ml whipped cream - peaches and other fruits, to taste (for decoration) Preparation Method 1. Preparing the cheese balls Mix the cottage cheese with the sugar, eggs, flour, lemon zest, and vanilla sugar. Knead briefly to obtain a homogeneous mixture, then form balls about the size of a walnut. Place them directly in the tray, on baking paper, with a small distance between them. 2. The chocolate base Beat the eggs with the sugar and vanilla sugar until the sugar dissolves and the mixture becomes creamy. Add the melted chocolate, then the milk and oil. Incorporate the flour mixed with cocoa and baking powder, stirring until everything is uniform. Pour the mixture over the cheese balls in the tray, covering them well. Bake in a preheated oven at 180°C for about 30 minutes. Allow the base to cool completely. 3. The yogurt and peach cream Cut the peaches from the compote into small cubes. Soak the gelatin in a little cold water, according to the instructions on the packet. In a small saucepan, heat the sugar with 150 ml of compote juice; when the sugar has melted, remove the pan from the heat and add the soaked gelatin, stirring until completely dissolved. Allow to cool, stirring occasionally. When the gelatin syrup is no longer hot, pour it over the yogurts mixed with the peach pieces. Leave the bowl with this cream in the fridge while you whip the cream. Whip 700 ml of cream until stiff. Incorporate the yogurt and peach mixture into the cream. Mix briefly to homogenize the cream. Refrigerate for 10 minutes. 4. Assembly Cut the cooled base in half horizontally. Place the first layer on a platter. Soak with juice from the remaining compote (to your liking, it should be moist but not too soft). Spread more than half of the cream over the first base. Place the second layer of base on top, soak again, then spread the rest of the cream, saving 2 tablespoons for the edges of the cake. Spread the reserved cream on the edges of the cake. Whip the 300 ml of cream for decoration and cover the top and sides. Garnish with peaches or other fruits to taste. Optionally, add jelly over the fruits or glaze with a little chocolate. 5. Why I make this recipe often It’s made in a large tray, so it’s suitable when I have guests. The base is interesting with the cheese balls and doesn’t dry out. The yogurt and peach cream is light and not too sweet. It keeps well the next day if there are leftovers. 6. Tips and variations Tips - For the base with cheese balls, use creamy cottage cheese, not too watery. - Do not heat the gelatin too much, just enough to dissolve. - Let the cake chill for at least a few hours before serving. Substitutions - Peaches can be replaced with apricots from compote. - The fruit yogurt can also be plain, adding fresh fruits. Variations - For decoration, use any seasonal fruits. - If you don’t like whipped cream, you can decorate only with fruits or chocolate flakes. Serving Ideas - It cuts well after sitting overnight in the fridge. - It can be served with a fruit sauce or coulis if you want something a bit tart. 7. Frequently Asked Questions Can I make the cake in advance? Yes, it can be prepared a day in advance. In fact, the texture is better after it sits in the fridge overnight. Can I freeze the cake? I do not recommend freezing, as the gelatin and fruits from the compote change texture upon thawing. Can I use plant-based cream? It can be used, but the taste is different. I used regular cream for a more natural result. What kind of yogurt should I use? Peach or apricot yogurt, not too watery. Plain yogurt works too, but then the cream will have a more neutral taste. 8. Nutritional Values Approximately, for a slice (from about 18 slices): about 300-350 kcal, with 8-10 g protein, 15-18 g fat, 35-38 g carbohydrates. The value varies depending on the cheese and cream used, but it is a medium-calorie dessert, not too sweet. 9. Storage and Reheating Store in the fridge, covered. It’s good for 2-3 days. It’s not suitable for reheating, being a cake with cream and fruit. If you need to portion it beforehand, keep the slices covered to prevent the base from drying out.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
