Layered Peach Yogurt Cake w/ Almond Base
Just imagine: a sweet, lightly crisp almond sponge on the outside, soft and tender on the inside—perfectly balanced beneath a cloud-like layer of delicate yogurt cream. This mousse-like filling melts in your mouth, bringing a light tanginess that complements the richness of the base. And just when you think it can’t get better, you’re met with juicy slices of ripe peach, nestled under a thin layer of bright, citrusy orange jelly.
This cake is all about contrast and harmony—crunch and cream, sweetness and tang, softness and structure. It’s the kind of dessert that feels both refreshing and indulgent, ideal for summer gatherings or elegant occasions. You’ll fall in love with the airy yogurt cream and fresh fruit finish—and chances are, you’ll find yourself making it again and again.
Layered Peach Yogurt Cake with Almond Base
Ingredients
Almond Sponge Cake:
- 75 g egg whites (about 2 egg whites)
- 50 g granulated sugar
- 50 g almond flour
- 30 g powdered sugar
Creamy Yogurt Mousse:
- 500 ml heavy whipping cream (divided)
- 250 g Greek yogurt
- 100 g powdered sugar
- 1 tsp vanilla extract
- 16 g gelatin
- 50 ml water
Orange Jelly:
- 180 ml fresh orange juice
- 5 g gelatin
- 20 g powdered sugar
Topping:
- 3 peaches (ripe, peeled and thinly sliced)
Instructions
Make the Almond Sponge Cake:
- Preheat the oven to 160°C (320°F). Grease a 20 cm (8-inch) cake mold and dust it lightly with powdered sugar.
- Sift almond flour and powdered sugar together.
- In a clean bowl, beat the egg whites until stiff peaks form, gradually adding the 50 g (1/4 cup) of granulated sugar.
- Gently fold the sifted almond flour mixture into the beaten egg whites using a spatula.
- Pour the batter into the prepared mold and smooth the surface. Sprinkle a little extra powdered sugar on top—this will help keep the cake soft inside and slightly crisp outside.
- Bake for 20 minutes or until lightly golden. Let the cake cool completely before removing it from the mold.
Prepare the Yogurt Mousse:
- Soak the gelatin in 50 ml of water and let it bloom for 5–10 minutes.
- Heat 250 ml (1 cup) of the heavy cream in a small saucepan. Add the bloomed gelatin and stir until completely dissolved. Let cool to room temperature.
- In a separate bowl, whip the remaining 250 ml of heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Add the Greek yogurt and gently fold to maintain the mousse's light texture.
- Pour in the cooled gelatin mixture and fold until fully incorporated.
- Place the almond sponge cake back into the cleaned mold or a cake ring. Pour the mousse over the cake, cover with plastic wrap, and refrigerate for at least 50 minutes or until set.
Make the Orange Jelly:
- Combine the orange juice, powdered sugar, and gelatin in a small saucepan.
- Heat gently over low heat until the gelatin is fully dissolved. Remove from heat and allow to cool completely.
Assemble the Cake:
- Once the mousse has set, arrange the peach slices on top.
- Gently pour the cooled orange jelly over the fruit.
- Refrigerate the entire cake for at least 1 hour, or until the jelly layer is firm.
Notes
Related: Chocolate & Peach Cheesecake
Related: Easy Peach Cobbler
Related: Easy Summer Fruit Cake with Yogurt
Related: Black Forest Cheesecake
Related: Blackberry Cheesecake
