Peach and yoghurt layer cake recipe

Peach and Yoghurt Layer Cake recipe

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By thesmartcookiecook.com
A recipe of Peach and yoghurt layer cake recipe. Read more below.

Ingredients

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.