Peach-yoghurt-cake
You can easily make your own peach yogurt cake with this recipe. The delicious yoghurt cake with peach is made up of fluffy sponge cake bases, refreshing yoghurt filling and a pretty fruit topping.
INGREDIENTS
FOR THE DOUGH
3 eggs (size M)
130g sugar
1 pack vanilla sugar
1 pinch of salt
100 g wheat flour (Type 405)
1 teaspoon Baking powder
50 ml neutral cooking oil (e.g. sunflower oil)
FOR THE FILLING
7 sheets of gelatin
500g yogurt
2 tbsp honey
4 tbsp orange juice (alternatively: lemon juice)
70g sugar
1 pack vanilla sugar
1 can of peach halves (drained weight: 480 g)
400 g cream
FOR THE FRUIT MIRROR
3 sheets of gelatin
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the bottom of a springform pan (Ø 26 cm) with baking paper.
To make the dough, beat the eggs, sugar, vanilla sugar and salt at the highest level until fluffy, about 5 minutes.
Mix the flour with the baking powder in a bowl, then stir into the dough along with the oil.
2nd step
Pour the dough into the prepared form, smooth it out and bake in the preheated oven for approx. 25-30 minutes.
Then let the base cool completely and carefully remove it from the mold.
3rd step
For the filling, soak the gelatine in cold water according to the instructions on the package.
Mix yogurt, honey, orange juice, sugar and vanilla sugar in a bowl. Squeeze out the gelatine and put it in a small saucepan.
4th step
Add 3 tablespoons of the cream and heat the mixture until the gelatine is completely dissolved and no streaks or threads are visible, then stir into the yoghurt cream and refrigerate.
5th step
Drain the peaches in a sieve, collecting the juice.
Puree 150 g of the fruit with 50 ml of juice and set aside, cut the remaining fruit into cubes.
