Ingredients:
for the sponge cake (with a diameter of 20 cm)
3 eggs
100g sugar
70g flour
1/2 teaspoon baking powder
1 pinch of salt
1 teaspoon vanilla sugar
for filling:
1 can of Sun Food peaches in syrup 820 g
400g 10% fat yoghurt
200 ml liquid cream
100g caster sugar
2 teaspoons vanilla sugar
3-4 drops of mint essence
15 g gelatin in granules or sheets
INSTRUCTIONS :
For the sponge cake, heat the oven to 190 degrees Celsius. In the bowl of a mixer, put the 3 eggs with the salt, sugar and vanilla sugar. Turn on the mixer and let it mix the composition for 10 minutes until the eggs have doubled in size and become white and creamy. Sift the flour mixed with the baking powder on top of the composition and using a spatula incorporate the flour easily, being careful not to chase the air incorporated into the egg composition. Butter a 20 cm diameter cake tin well, line the bottom with baking paper, pour the preparation into the tin, level slightly with a spatula. Tap the pan twice on the work surface to even out the composition, put the pan in the hot oven for 20 minutes. Turn off the oven, open the oven door a crack and leave the top to cool for 15 minutes. Remove top from oven
Meanwhile, prepare the filling: open the can of peaches, drain the liquid well from the peaches, place them on a tea towel and dry them lightly. Save the compote liquid for later.
In a large bowl, mix the yoghurt with the powdered sugar, vanilla sugar and mint essence. Hydrate the gelatin in 3 tablespoons of water, and melt it gently over low heat. In the bowl with the gelatin, add 4 tablespoons of the yogurt mixture, mix well, so as to bring the gelatin to the same temperature as the yogurt mixture. Pour the resulting mixture over the rest of the yoghurt in the large bowl and mix well.
Beat the liquid cream until you get a frothy composition.
Gently fold the cream into the yogurt mixture.
Cut the sponge cake into 2 equal parts. Syrup the top using a brush with the liquid from the compote.
Mount the cake ring on top again and, to make it easier, place a sheet of acetate inside the ring, above the top.
Put 3-4 spoons of the composition on the syrupy top.
Lay the peach halves cut side down.
Pour the rest of the mixture over the peaches
Place the other half of the sponge cake on top, press lightly with the palm of your hand. Add syrup to this top half. Refrigerate the cake for 4-5 hours, or preferably overnight.
Unmold the cake and decorate as desired.
I chose to put fresh blueberries, mint and pistachios on top.
Serve the cake immediately or give it as a gift. I brought it to my mother 🙂.
And you should know that when I brought him the cake, I had the same emotions as when I wrote him this card!
