Yogurt Cake with Peaches

Ingredients

For the sponge cake:

4 eggs

120 g sugar

120 g flour

For the mousse:

400 g yogurt

300 g cottage cheese

250 g cream

170 g sugar

20 g gelatin

Optional:

400 g canned peaches

1 package jelly

Beat the eggs with a mixer on high speed for 5 minutes, gradually adding sugar. Sift in the flour and gently mix the dough until smooth. Line a baking pan with parchment paper.

Bake the sponge cake in a preheated oven at 200°C for 20-25 minutes. Cool and let the cake rest for 3-5 hours, or overnight. Soak the cooled cake layer in peach syrup.

Soak the gelatin in 100 ml of peach syrup. Let it sit for 30 minutes until it swells. Cream the cottage cheese with 100 g of sugar. Whip the cream with the remaining sugar. Add the cream and yogurt to the cottage cheese. Heat the swollen gelatin over medium heat until dissolved and add to the cottage cheese and yogurt mixture, stirring until smooth.

Pour the cottage cheese and yogurt mousse over the sponge cake, smooth it out, and refrigerate the cake until set.

Dice the canned peaches and arrange them on the set cream. Prepare the gelatin for the cake according to the package instructions. Pour the gelatin solution over the surface of the cake. Refrigerate until set.

Enjoy!