czwartek, 2 lipca 2026

Creamy Peach Cake



Ingredients
Canned Peaches 850 ml
35% Cream 100 ml
Milk 100 ml
Gelatin 2 packets
Yogurt 300 ml
Sponge Cake Base

Dissolve one packet of gelatin in milk according to the instructions. Gently combine the yogurt with the gelatin and stir. Whip the cream and gradually fold in the yogurt.

Pour into a mold, top with thin slices of sponge cake, and refrigerate.

Purse the peaches in a blender. Drain the peach syrup and dissolve one packet of gelatin in it according to the instructions.

Combine the peach puree with the gelatin and beat with a mixer until fluffy. Spread on the sponge layer.

Refrigerate for 2-3 hours. Take it out and enjoy.

Bon appétit!
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