Yogurt Cakes

Yoghurt Cake with Peaches and Blueberries

Name: Yoghurt Cake with Peaches and Blueberries
Total time: 70 min
Ingredients: For the almond sponge:; Eggs (whites and yolks separated) – 3; Plain flour – 100 g; Gellwe Vanilla Sugar – 1 tsp; Gellwe Baking Powder – ½ tsp; Ground almonds – 50 g; For soaking the sponge:; Lemon juice – 1 tbsp; Water – 70 ml; Icing sugar – 1 tsp; For the peach and yoghurt cream:; Natural yoghurt (chilled) – 350 g; Whipping cream (30% fat, chilled) – 400 ml; Icing sugar – 7 tbsp; Gellwe Peach Flavour Jelly – 2 sachets; Hot water – 500 ml; Blueberries – 250 g; Tinned peaches in syrup – 1 tin; For assembly:; Raspberry jam – 4–5 tbsp; For decoration:; Whipping cream (36% fat) – 200 ml; Icing sugar – 1 tbsp; Chopped pistachios – as desired

70 min.

Difficult

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Ingredients:

For the almond sponge:

Eggs (whites and yolks separated) – 3
Plain flour – 100 g
Gellwe Vanilla Sugar – 1 tsp
Gellwe Baking Powder – ½ tsp
Ground almonds – 50 g

For soaking the sponge:

Lemon juice – 1 tbsp
Water – 70 ml
Icing sugar – 1 tsp

For the peach and yoghurt cream:

Natural yoghurt (chilled) – 350 g
Whipping cream (30% fat, chilled) – 400 ml
Icing sugar – 7 tbsp
Gellwe Peach Flavour Jelly – 2 sachets
Hot water – 500 ml
Blueberries – 250 g
Tinned peaches in syrup – 1 tin

For assembly:

Raspberry jam – 4–5 tbsp

For decoration:

Whipping cream (36% fat) – 200 ml
Icing sugar – 1 tbsp
Chopped pistachios – as desired

A light and fruity yoghurt cake with a delicate almond sponge, smooth peach cream and juicy blueberries. A layer of raspberry jam adds a delicious contrast to the creamy filling, while whipped cream, sweet peaches and crunchy pistachios provide an elegant finishing touch. A refreshing dessert that's perfect for summer gatherings, birthdays and special occasions.

Preparation instructions:

1.

Preheat the oven to 180°C using conventional top and bottom heat. Line a 26 cm round springform cake tin with baking parchment.
2.

Whisk the egg whites until stiff peaks form, gradually adding the sugar and Gellwe Vanilla Sugar.
3.

Add the egg yolks and beat until the mixture becomes pale and fluffy.
4.

Combine the flour with Gellwe Baking Powder, sift into the egg mixture, add the ground almonds and gently fold everything together.
5.

Transfer the batter to the prepared tin and bake for 20–25 minutes. Leave to cool completely.
6.

Combine the lemon juice, water and icing sugar. Use the mixture to soak the cooled sponge, then spread the raspberry jam evenly over the top.
7.

Drain the tinned peaches and finely chop half of them.
8.

Dissolve both sachets of Gellwe Peach Flavour Jelly in the hot water. Add the chopped peaches and blend until smooth. Leave to cool, making sure the mixture does not begin to set.
9.

Whip the chilled cream with the icing sugar, add the yoghurt and mix until combined.
10.

Gradually add the peach mousse in batches, mixing after each addition until smooth.
11.

Add two-thirds of the blueberries and gently fold them into the cream.
12.

Spread the prepared cream evenly over the sponge. Scatter the remaining blueberries over the top, pressing them gently into the filling.
13.

Refrigerate the cake for several hours, preferably overnight, until completely set.
14.

Whip the remaining cream with the icing sugar and use it to decorate the cake, either by piping rosettes or spreading it evenly over the surface.
15.

Slice the remaining peaches and arrange them over the top. Finish with a sprinkling of chopped pistachios.