Peach and yoghurt layer cake recipe

Peach and Yoghurt Layer Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Peach and Yoghurt Layer Cake recipe is a delightful combination of fruity sweetness and creamy indulgence. Layers of moist peach-infused cake are sandwiched together with a luscious yoghurt filling, creating a perfect balance of flavors and textures. The cake is then topped with a decadent peach glaze that adds a glossy finish and an extra burst of peachy goodness. Whether it's for a special occasion or a simple treat, this recipe is sure to impress with its refreshing taste and stunning presentation.

Keywords: Peach, Yoghurt, Layer Cake, Fruity, Indulgent

Peach and yoghurt layer cake recipe details

Peach and yoghurt layer cake recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

	For the batter:
250 g	flour
1 packet(s)	baking powder
250 g	sugar
1 tsp	vanilla extract
3	eggs
250 ml	buttermilk
	For the topping:
1 large can(s)	apricots, drained 480g
2 tbsp	apricot jam
1 tbsp	water
10 g	chopped pistachios
	For the filling:
6 leaves	gelatin
250 g	curd cheese
500 g	yoghurt, peach or passion fruit flavoured
50 g	icing sugar, sieved
1 tbsp	lemon juice

Instructions

Preheat the oven to 180°C.

Cut half of the apricots in thin slices (approximately 3mm) and the remaining ones in small pieces and set aside.

Mix all the ingredients for the batter and spoon on a lined and greased baking tray (30*40 cm), smooth. Place on half of the batter the thin apricot slices. Bake in the preheated oven for 30 minutes.

Transfer the baking tray on a wire rack. Brush the apricot jam through a sieve, add the water and bring to the boil, stirring. Brush the jam on the cake with the apricots and sprinkle with the pistachios.

Drag the whole cake and the parchment paper on the wire rack and aööow to cool completely. Halve the cake, so that you get one half with apricots and one without. Remove the parchment paper.

Soak the gelatin. Mix the curd cheese with yoghurt, icing sugar andlemon juice. Squeeze and dissolve the gelatin. Stir the curd cheese mixture in the gelatin, little by little. Set aside in a cool place.

Layer a baking tray with aluminium foil (65*55 cm). Transfer the cake without apricots onto the foil. Fold the foil at the edges, that you get a 4-5cm high and stable frame.

When the yogurt mixture starts to set, fold in the the apricot pieces and divide the mixture on the cake. Cover with the cake with apricots on top. Transfer the cake in a cool place and leave there for at least 4 hours.

Preparation time:
ca. 1 hr
Cooking / Baking Time:
ca. 45 min
Resting time:
ca. 4 hrs
Grade of difficulty:
medium
Calories per portion:
n/a