Peach Jelly Cake

Peach jelly cake is a dessert that perfectly combines the sweetness of fruit with the smooth texture of mascarpone cream and a soft, moist cocoa sponge. This recipe is not only delicious but also simple to prepare, making it ideal for any occasion, from parties to family gatherings. Let’s discover together how to make this tempting dessert step by step.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 12

Ingredients

For the sponge:
- 125 g flour (can be adjusted by up to 50 g, depending on the yogurt used)
- 30 g cocoa powder
- 150 g sugar
- 1 egg
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 50 ml oil
- 100 ml yogurt (recommended Pilos or another creamy yogurt)
- 75 ml coffee (black, for a more intense flavor)

For the jelly:
- 720 ml peach compote (or other preferred fruits, such as apricots or cherries)
- 10 g gelatin (or 6 sheets of gelatin)

For the mascarpone cream:
- 200 ml whipped cream
- 250 g mascarpone

Decoration:
- Grated dark chocolate
- Almond flakes

Necessary utensils
- Baking tray (30x25 cm)
- Parchment paper
- Mixing bowls
- Mixer or whisk
- Hand blender
- Spoon and spatula
- Oven

Step by step

Step 1: Preparing the oven and the tray
Start by preparing the baking tray. Line it with parchment paper to prevent the sponge from sticking. Then, preheat the oven to 180 degrees Celsius while you handle the other ingredients.

Step 2: Preparing the dry ingredients
In a large bowl, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, and baking soda. Mix well with a whisk to ensure an even distribution of the ingredients.

Step 3: Preparing the wet ingredients
In another bowl, beat the egg with the yogurt, oil, and coffee. These wet ingredients will add moisture and flavor to your sponge.

Step 4: Combining the ingredients
Slowly pour the wet ingredients over the dry ones. Use a spatula to mix until you achieve a homogeneous batter. If the batter seems too soft, gradually add flour until you reach a consistency similar to that of a loaf cake.

Step 5: Baking the sponge
Pour the mixture into the prepared tray and level the surface with a spatula. Place the tray in the preheated oven and bake for about 20 minutes. Check if it’s done using the toothpick test: if the toothpick comes out clean, the sponge is ready. Once baked, let it cool completely.

Step 6: Preparing the peach jelly
For the jelly, use a hand blender to turn the peach compote (including the syrup) into a smooth puree. In a small bowl, soak the gelatin in 50 ml of cold water. Then, heat the gelatin over low heat, stirring constantly, until it completely dissolves, being careful not to boil it.

Step 7: Combining the jelly
Add a few tablespoons of peach puree to the dissolved gelatin and quickly mix with a whisk. Then, pour the entire gelatin mixture into the peach puree and mix well, ensuring the ingredients are evenly distributed.

Step 8: Assembling the cake
When the sponge has completely cooled, pour the peach jelly over it, spreading it evenly with a spatula. Place the cake in the refrigerator for at least 2 hours, or until the jelly has set.

Step 9: Preparing the mascarpone cream
After the jelly has set, you can prepare the mascarpone cream. Use a mixer to beat the mascarpone with the whipped cream until you achieve a firm texture. You can taste and add sugar according to your preference.

Step 10: Finalizing the cake
Spread the mascarpone cream evenly over the set jelly. Decorate with grated dark chocolate and almond flakes. Place the cake back in the refrigerator to chill and allow the flavors to meld.

Serving suggestions
This peach jelly cake is delicious served cold, alongside a cup of coffee or tea. Additionally, vanilla ice cream would add a splendid contrast of textures and flavors. You can also experiment with other fruits for the jelly, such as raspberries or mango, to give it a personal twist.

Nutritional benefits
This is a dessert that, although it contains sugar, also offers nutrients from yogurt and peaches. Yogurt provides protein and probiotics, while peaches are a good source of vitamins, minerals, and antioxidants. When consumed in moderation, this dessert can be part of a balanced diet.

Frequently asked questions
1. Can I use other fruits for the jelly?
Yes, you can replace peaches with any other fruit compote you prefer. Raspberries, cherries, and strawberries are all excellent options.

2. How can I make the cake gluten-free?
You can substitute the flour with a gluten-free alternative, such as almond flour or a gluten-free flour blend.

3. How long can the cake be stored?
This cake keeps well in the refrigerator for up to 3-4 days. Make sure it is covered to prevent drying out.

4. Can I freeze the cake?
It is recommended not to freeze the entire cake, but you can freeze the plain sponge. The jelly and cream may not retain their texture once thawed.

5. What drinks pair well with this cake?
Hot beverages, such as fruit tea or cappuccino, pair nicely with this cake. Additionally, a semi-dry white wine could complement the flavor of the peaches.

Personal note
This peach jelly cake has quickly become one of my family's favorite desserts. I make it every time I want to bring a smile to my loved ones' faces. Dare to experiment with different fruits and flavors, and don’t forget to enjoy every moment spent in the kitchen! Every cake tells a story, and this one is a delicious one!