Yogurt Cakes
For the pastry:
For the yoghurt filling:
Additionally:
A deliciously light and creamy peach cheesecake made with thick Greek yoghurt, juicy peaches and a buttery shortcrust pastry base. Topped with golden pastry crumble and a delicate dusting of icing sugar, this homemade cake combines a smooth, fluffy filling with the sweet, fruity flavour of peaches. Perfect for afternoon tea, family gatherings and special occasions.
Prepare the pastry. In a bowl, combine the flour with the baking powder and vanilla sugar. Add the sugar, chopped butter and egg yolks. Mix everything together with an electric mixer until the mixture resembles sticky crumbs.
Transfer two-thirds of the pastry mixture to a 22 × 22 cm baking tin lined with baking parchment. Press the pastry firmly into the base of the tin using your hands, then place in an oven preheated to 200°C and bake for 10 minutes.
Prepare the yoghurt filling. Whisk the egg whites with the sugar until stiff peaks form. Add the pudding mix and potato starch, then mix until combined. Finally, add the Greek yoghurt and gently fold it in using a spoon.
Drain the peaches in a sieve and cut them into pieces. Spread half of the yoghurt filling over the partially baked pastry base and arrange the drained peaches on top. Cover with the remaining yoghurt filling and sprinkle with the reserved pastry crumbs.
Return the cake to the oven, reduce the temperature to 180°C and bake for a further 50 minutes.
Allow the cheesecake to cool, then dust with icing sugar.
Enjoy!
