Yoghurt cake with peaches

  • Yogurt cake with peaches
  • Yogurt cake with peaches
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Yoghurt cake with peaches

Author: Aušra


If I know that a long and hard day is waiting for me, every time I start it the same – do some exercises, have shower and dress the best clothes. Because if you feel good inside, all hard moments are not so hard. That’s why I think this cake is perfect for my new year start with my blog. It gives me strength to fight (with laziness), enjoy with what I do and don’t stop. It’s also light and delicious, is not fat and it’s perfect for birthdays!

I made this little one for my beloved husband on his birthday. We usually don’t celebrate birthdays but this year decided to do it different way and invited relatives. And we got equally 12 people – and the cake is exactly for 12 servings. But the cake is really big, so I guess we had a little piece left for next day breakfast.

Me and my hubby just didn’t agreed on the sponge. I said that it should be more fluffy and lighter, but my hubby disagreed – he said that it suits perfectly, and everything is in harmony, so don’t change anything. So I suggest you to decide for yourself.

Yoghurt cake with peaches

Time needed:
Yields: 12 servings
Calories: 358 kcal / 1 serving


  • For the sponge:
  • 3 eggs
  • 70 g sugar
  • 1 tsp. vanilla sugar
  • 90 g flour
  • 1 tsp. baking powder
  • For the cream:
  • 48 g granulated or 12 leaves gelatine
  • 150 g sugar
  • 200 g cream cheese
  • 450 g natural yoghurt
  • 200 g whipping cream (35% fat)
  • 1 can (825 g) peaches
  • For top layer:
  • 200 ml peach juice
  • 1 tsp. granulated gelatine
  • For decoration:
  • 200 g whipping cream (35% fat)
  • 1 tsp. vanilla sugar
  • 1 tbsp. granulated gelatine or 1 package cream thickener
  • corn flakes


  • Baking sponge: Separate egg whites from yolks. Beat egg whites till fluffy foam. In another bowl mix yolks with sugar and vanilla sugar. In one more another bowl mix flour with baking powder and then mix them in yolks mixture. Carefully add egg whites to the batter and mix. Bake for 15 minutes in the preheated to 180°C oven (in 26 cm diameter form). Then turn of the oven and leave sponge in it for 5 minutes. Take it out and let cool completely.
  • Preparing cream: Pour over gelatine some water and let bloat. In a bowl mix sugar, cream cheese and yoghurt while sugar disolves. Beat cream till fluffy foam and carefully mix it into the cream. Pour off excess water from gelatine and melt it on a low heat. Then mix it into the cream.
  • Put sponge on a plate and wrap it with a cake form sides. Put aside two halves of the peaches, and the rest cut in small chunks. Mix peach chunks into the cream and pour it over the sponge. Put cake in to the refrigerator for 4 hour or more.
  • Preparing the cake top: Pour over the gelatine peach juice and let bloat. Then melt on a low heat gelatine. Let cool and then pour on the cake.
  • Cake decoration: Beat cream till fluffy foam. Add vanilla sugar and bloated and melted gelatine or cream thickener and mix carefully. With a help of decoration bag make circle from 12 small towers. Cut peach halves (that you put aside) in 12 slices and put them near the cream towers. Cakes sides decorate with corn flakes.
  • he best if you plan preparing this cake at least a day before the big day, it will have enough time to set and decorate it just before the gathering of the guests. Enjoy!

Source: Келер Моника. Чудо-торты

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