Peach And Raspberry Cake
Ingredients
- 1 cup butter + 2 tbsp ⓘ
- 1 1/2 cups granulated sugar + 2 tbsp ⓘ
- 3 tsp vanilla extract ⓘ
- 4 None eggs ⓘ
- 2 1/2 cups all-purpose flour + 2 tbsp ⓘ
- 5 tsp baking powder ⓘ
- 1 cup full-fat peach-flavored yogurt ⓘ
- 1 1/2 lb peaches, pitted and roughly chopped ⓘ
- 9 sheets gelatin or 3 tbsp powdered gelatin, soaked in cold water ⓘ
- 2 cups full-fat plain yogurt ⓘ
- 1 tbsp lemon juice ⓘ
- 1/2 lb raspberries, 1/4 lb pureed ⓘ
- 1 cup heavy cream ⓘ
Instructions
- Preheat oven to 325°F. Grease and flour a 10 inch springform pan. Cream butter, 1 cup sugar and 1 tsp vanilla extract. Beat in eggs, 1 at a time. Mix flour and baking powder together and add to egg mixture, alternating with peach yogurt until incorporated. Transfer to prepared pan and smooth out. Bake for 45 mins, until a skewer comes out clean. Allow to cool.
- Remove cake from pan and cut in 1/2 horizontally. Place bottom 1/2 on a cake plate and place a cake ring around it. Puree peaches, 2 tsp vanilla extract and 2 tbsp sugar in a blender then strain. Measure out 1 2/3 cups puree and chill remainder. Gently dissolve 1/2 the gelatin in a small saucepan with 3 tbsp peach puree then stir back into remaining puree. Spread over bottom cake and chill for 30 mins.
- Mix plain yogurt, lemon juice and 1/2 cup sugar. Gently dissolve remaining gelatin in a small saucepan set over a low heat with 3 tbsp yogurt mixture, then stir back into remaining yogurt mixture. Fold in raspberry puree then 1/2 cup raspberries. Spread over cake and press remaining cake 1/2 gently on top. Chill for 2 hours.
- Whip cream, gradually adding 2 tbsp sugar, until stiff. Remove cake ring and spread cream over cake. Drizzle with remaining peach puree and decorate with remaining raspberries.
Nutrition & Diet Analysis (per serving)
785
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).