Peach Cold Cake. A simple and quick summer dessert to prepare. Perfect to serve as a dessert at the end of a meal.
The peach cold cake is very easy to prepare. It is a light and delicious cake, perfect at any time of the day.
It is without gelatin and the necessary ingredients are few. For the base, you can use the dry cookies you prefer, you can also mix if you have some cookies to use up.
But let’s see right away how to prepare the peach cold cake.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 9 oz cookies
- 9 tbsp butter (melted)
- 9 oz mascarpone
- 9 oz ricotta
- 1 jar yogurt (peach flavor)
- 3 peaches
Tools
- 1 Bowl
- 1 Small Pot
- 1 Spoon
- 1 Parchment Paper
- 1 Mold
How to Prepare the Peach Cold Cake
Finely chop the cookies using a mixer. Place the cookies inside a bowl, add the melted butter and mix with a spoon.
Pour everything inside a 20 cm (8 inches) springform pan previously lined with parchment paper. Compact the cookie mixture at the base of the cake pan using the back of a spoon. Put it in the fridge for about 30 minutes.
In a bowl, insert the mascarpone, ricotta, and yogurt. Mix with the electric mixer.
Add the peach pieces and mix with the spoon.
Sweeten according to your taste. (I added a bit of honey, but you can also use sugar or not sweeten at all).
Pour the mixture into the mold and level. Leave to rest in the freezer for half an hour, then in the fridge until serving. It will take about 2 hours.
Before serving, decorate with peach slices.
Serve yourself.
