Refreshing Peach and Yogurt Cake

One word – heaven :) Exactly what you need for those hot spring/summer days outside (or whenever the sun feels like showing up ;) )

Ingredients for an 11 inch cake

For the base:
3 eggs
80 g of sugar
80 g of flour
40 g of corn flour
3 teaspoons of baking powder

For the filling:
preferably 2 big tins of peaches (the 800 g ones) (instead of 1 like I used)
500 g of plain yogurt
500 ml of double cream
200 g of sugar
150 ml of lemon juice
10 leaves of gelatine

For the jelly:
some of the peaches
the peach syrup from the tin (to make about 400 ml)
50 g of icing sugar
4 leaves of gelatine

Separate the eggs and whisk up the egg whites. In another bowl, cream together the egg yolks and the sugar until very pale and light. Combine the flours and the baking powder and sift in. Fold in carefully, making sure the mixture is combined but not over mixing it so that you don’t lose all the air. Line a baking tin with greaseproof paper at the bottom and butter on the sides and pour in the batter. Bake in the preheated oven at 180° C for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool down and proceed to make the filling.

For the filling, soak the gelatine leaves in water for 10 minutes. In the mean time, mix the yogurt with the sugar and the lemon juice and whip up the cream until it forms soft peaks. Dissolve the gelatine in a sauce pan (unless otherwise stated on your packaging) and add about 4 tablespoons of the yogurt mixture in, whisking in well. When these are combined, pour the gelatine into the yogurt in your bowl and combine well. Fold in the cream.

Now onto assembling the cake: it would be easiest if you had a cake ring that was adjustable to the size of your base. If not, use some kind of other round tin you have and line it with baking paper from all sides.

Place the base into it and layer the peaches on top. Set 2 peaches aside for the jelly later on. Pour the yogurt cream mixture on top and place in the fridge for 2 hours to cool and settle.
Prepare the jelly by soaking the gelatine in water for 10 minutes. Mix the icing sugar with the syrup and the peaches and blend it up in a food processor or a blender. Dissolve the gelatine in a sauce pan on a low heat, stir in 4 tablespoons of the peachy syrup and then transfer the gelatine into the rest of the syrup, mixing everything in well. Pour on top of the yogurt layer and leave in the fridge for another hour at least. I would suggest leaving the cake in the fridge overnight, to make sure it sets well. Enjoy! :)