This delightful peach yogurt meringue cake is a light and refreshing dessert perfect for any occasion. Its combination of tangy sour cream, sweet peach yogurt, and fluffy meringue creates a unique texture and flavor that’s sure to impress.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10
Ingredients:
For the Dough:
- Eggs: 4, separated
- Flour: 300 g (2 1/2 cups)
- Baking Powder: 1 teaspoon
- Powdered Sugar: 60 g (1/2 cup)
- Butter: 80 g (1/3 cup)
- Vanillin: 1 teaspoon
For the Filling:
- Sour Cream: 600 g (2 1/2 cups)
- Peach Yogurt: 300 g (1 1/4 cups)
- Sugar: 150 g (3/4 cup)
- Starch: 60 g (1/2 cup)
For the Meringue:
- Egg Whites: 4
- Salt: A pinch
- Sugar: 50 g (1/4 cup)
For Decoration:
- Powdered Sugar: For sprinkling
Directions:
Prepare the Dough:
- Separate the egg whites from the yolks.
- In a large bowl, mix the flour, baking powder, powdered sugar, and butter. Rub the mixture between your fingers until it forms crumbs.
- Add the egg yolks and vanillin, then knead the dough until it comes together.
- Divide the dough into two parts: a larger portion and a smaller one.
- Press the larger portion into a 20×25 cm (8×10 inch) baking mold. Place the smaller portion in the fridge to chill.
Prepare the Filling:
- In a separate bowl, mix sour cream, peach yogurt, sugar, and starch. Stir until the mixture is smooth and lump-free.
Prepare the Meringue:
- Beat the egg whites with a pinch of salt until frothy.
- Gradually add the sugar while beating, continuing until stiff peaks form.
- Gently fold the meringue into the sour cream mixture.
Assemble the Cake:
- Pour the filling over the dough in the mold.
- Grate the chilled dough and sprinkle it evenly over the filling.
Bake:
- Preheat your oven to 180°C (355°F).
- Bake the cake for 40-45 minutes, or until the top is golden brown.
- Let the cake cool completely before sprinkling with powdered sugar.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with hot tea, coffee, or a refreshing glass of peach iced tea.
- Garnish with fresh peach slices for added flavor and presentation.
- Enjoy as a light dessert after a hearty meal.
- Serve chilled on a summer day for a refreshing treat.
Cooking Tips:
- Ensure the meringue is fully incorporated into the filling for a smooth and airy texture.
- Use a box grater to easily grate the chilled dough for an even topping.
- Let the cake cool completely before slicing to maintain its structure.
- For extra tanginess, use Greek yogurt in place of regular peach yogurt.
- If you prefer a sweeter flavor, increase the sugar in the filling slightly.
Nutritional Benefits:
- Eggs: Provide high-quality protein and essential vitamins.
- Sour Cream and Yogurt: Offer calcium and probiotics for gut health.
- Peach Yogurt: Adds natural fruit flavor and sweetness.
Dietary Information:
- Contains: Gluten, dairy, and eggs.
- Not suitable for vegans or those with gluten allergies.
Nutritional Facts (Per Serving):
- Calories: 320
- Protein: 6 g
- Carbohydrates: 45 g
- Fat: 14 g
- Fiber: 1 g
- Sugar: 25 g
Storage:
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe:
- The combination of sour cream and peach yogurt creates a refreshing and tangy flavor.
- The meringue makes the cake light and airy, perfect for a summer dessert.
- Simple yet elegant, it’s suitable for both casual gatherings and special occasions.
- Easy to prepare and bake, even for beginners.
Conclusion:
This peach yogurt meringue cake is a delightful dessert that’s as beautiful as it is delicious. With its tangy filling, light meringue, and crumbly topping, it’s perfect for any occasion. Easy to make and bursting with flavor, this cake is sure to impress your family and friends. Try it today and enjoy the taste of summer in every bite!
Frequently Asked Questions:
1. Can I use flavored yogurt other than peach?
Yes, you can use any flavored yogurt, such as vanilla, strawberry, or apricot, to customize the flavor.
2. Can I make this cake gluten-free?
Yes, use a gluten-free flour blend in place of regular flour and ensure the starch used is gluten-free.
3. Can I use butter substitutes?
Yes, you can use margarine or plant-based butter for a dairy-free option.
4. What’s the best way to incorporate the meringue into the filling?
Fold the meringue gently into the filling in batches to maintain its airy texture.
5. Can I add fruit pieces to the filling?
Absolutely! Chopped peaches, apricots, or berries work well for added flavor and texture.
6. How do I know when the cake is done baking?
The top should be golden brown, and the filling should be set. A toothpick inserted into the center should come out clean.
7. Can I substitute sour cream with something else?
Yes, you can use Greek yogurt or a mixture of cream cheese and milk for a similar texture.
8. Can I use granulated sugar instead of powdered sugar for the dough?
Powdered sugar is recommended for a finer texture, but granulated sugar can be used if necessary.
9. How should I store leftover cake?
Keep it in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
10. Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it in the refrigerator and sprinkle with powdered sugar just before serving.