The cold yogurt and peach cake is a delicious summer cake with a fresh and delicate taste that does not require baking.
This recipe is perfect in any season because its fresh and delicate taste makes it perfect for a dessert or an important breakfast.
To prepare this dessert, I used peaches, but you can vary it according to your tastes or the fruit you have in the fridge.
And speaking of no-bake cakes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 9 oz cookies (I used Gran Cereale)
- 9 tbsp butter
- 2 cups vegetable whipping cream
- 2 cups fruit yogurt (peach)
- 3 sheets gelatin
- 3 nectarines
- 4 tbsp sugar
- 1 lemon (juiced)
- 2 sheets gelatin
Tools
To prepare this cake, I used the Thermomix, but the tools listed below are sufficient to achieve the same result.
- Electric Whisk
- Springform Pan
- Food Processor
- Spatula
- Saucepan
Steps
Let’s prepare the base
Start by lining the base of a 22 cm springform pan with parchment paper.
Take the Gran Cereale cookies, put them in the bowl and blend for 1 minute speed 4.
Melt the butter in the microwave or on the stove and mix it with the crumbled cookies.
Mix well for 2 minutes speed 4
Pour the mixture into the lined pan and with the back of a spoon level and compact well.
Put it to rest in the freezer.
Let’s prepare the yogurt cream
Soak the gelatin sheets in a bowl with cold water. For convenience, I cut the sheets with scissors.
Meanwhile, pour the vegetable cream into the bowl, previously washed and dried, and whip for 2 minutes speed 4.
Add the peach yogurt and mix for 1 minute speed 4 REVERSE.
Heat the milk, add the squeezed gelatin, and with the help of a whisk dissolve it well.
Pour the obtained mixture into the bowl with the cream and mix for 1 minute speed 4 REVERSE
Take the base out of the freezer, which will have solidified by now, and pour in our cream.
Level well with a spatula, cover with cling film, and place in the fridge to set for about 4 hours.
Let’s prepare the peach gelee
Soak the gelatin sheets in a bowl with cold water.
Meanwhile, wash the peaches, peel them, cut them in half, and remove the stone.
Cut them into pieces and put them in a saucepan with the sugar and lemon and bring to a boil.
Let cool for a few minutes, then blend everything with a hand blender.
Add the squeezed gelatin and mix well.
Let it cool slightly and pour gently over our cake.
Place back in the fridge and let rest for at least 5/6 hours.
Once set, unmold and decorate with slices of nectarine and some fresh mint leaves.
Storage and tips …
Store in the fridge and consume within 2/3 days
You can substitute the peach yogurt with plain or fruit yogurt
If you wish to prepare it out of season, you can use canned peaches
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