Apricot Yogurt Cake

by Marika Roseberg
0 comment

Yields16 Servings
Prep Time30 minsCook Time6 hrsTotal Time6 hrs 30 mins
Shortcrust Base
 300 g plain flour
 200 g butter
 150 g caster sugar
 1 egg white
 70 ml double cream
Apricot Filling
 30 g gelatine
 6 egg yolks
 50 g icing sugar
 1 pinch salt
 500 ml natural yogurt
 300 ml whipping cream
 800 g peaches
 6 tbsp apricot jam
1

Mix all shortcrust base ingredients together and lightly knead until you have a smooth dough. Split into two equal pieces and keep in the fridge for 30 Minutes.

2

Pre-heat oven to 180ºC/350ºF/gas 4. Remove the dough from the fridge and roll it out on a lightly flour-dusted surface. Using the base of the cake tin cut out the round shape and bake on a baking sheet for 20 Minutes.

3

Slice one of the shortcrust bases into 8 slices like a pizza and place the other one into the bottom of the cake tin.

4

Prepare the cake filling. Activate gelatine as per instruction on the pack. Thoroughly mix egg yolks with salt and sugar.

5

Pour about an inch of water into a saucepan. Bring it to simmer and set a heatproof bowl in the mouth of the pan, making sure the water doesn't touch the bowl.

6

Add 1 tsp of water and egg mixture into the bowl and whisk until light and fluffy. Add activated gelatine and move the bowl to an ice bath. Stir until the cream has completely cooled down.

7

Once the cream has completely cooled, add yogurt, whipping cream and icing sugar. Whisk until you get a smooth and thick cream.

8

Clean peaches and cut into small chunks, then tip into the cream.

9

Assemble the cake. Spread apricot jam on the cake base and pour over the cream. Leave it in the fridge for 6 hours or overnight to set. Decorate with the sliced shortcrust biscuit and whipped cream.

Ingredients

Shortcrust Base
 300 g plain flour
 200 g butter
 150 g caster sugar
 1 egg white
 70 ml double cream
Apricot Filling
 30 g gelatine
 6 egg yolks
 50 g icing sugar
 1 pinch salt
 500 ml natural yogurt
 300 ml whipping cream
 800 g peaches
 6 tbsp apricot jam

Directions

1

Mix all shortcrust base ingredients together and lightly knead until you have a smooth dough. Split into two equal pieces and keep in the fridge for 30 Minutes.

2

Pre-heat oven to 180ºC/350ºF/gas 4. Remove the dough from the fridge and roll it out on a lightly flour-dusted surface. Using the base of the cake tin cut out the round shape and bake on a baking sheet for 20 Minutes.

3

Slice one of the shortcrust bases into 8 slices like a pizza and place the other one into the bottom of the cake tin.

4

Prepare the cake filling. Activate gelatine as per instruction on the pack. Thoroughly mix egg yolks with salt and sugar.

5

Pour about an inch of water into a saucepan. Bring it to simmer and set a heatproof bowl in the mouth of the pan, making sure the water doesn't touch the bowl.

6

Add 1 tsp of water and egg mixture into the bowl and whisk until light and fluffy. Add activated gelatine and move the bowl to an ice bath. Stir until the cream has completely cooled down.

7

Once the cream has completely cooled, add yogurt, whipping cream and icing sugar. Whisk until you get a smooth and thick cream.

8

Clean peaches and cut into small chunks, then tip into the cream.

9

Assemble the cake. Spread apricot jam on the cake base and pour over the cream. Leave it in the fridge for 6 hours or overnight to set. Decorate with the sliced shortcrust biscuit and whipped cream.

Apricot Yogurt Cake

You may also like

Leave a Comment