Layered Peach Yogurt Cake with Almond Base
Light, fruity, and elegant, this Peach Yogurt Cream Cake with Almond Base layers a delicate almond sponge with a tangy yogurt cream and a refreshing orange jelly topping. Finished with fresh peach slices, it’s the perfect dessert for warm-weather gatherings or any occasion that calls for something fresh and beautiful.
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
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