Looking for an impressive, no-bake cake? Here’s the recipe for you!
Ingredients
- Peaches – 750 g
- Sugar – 125 g
- Vanilla sugar – 1 packet
- Greek yogurt – 500 g
- Butter – 125 g
- Vanilla – 3 g
- Gelatin – 9 g
- Heavy cream (30%) – 300 g
- Glaze – 12 g
- Lemon balm – 2 g
- Sparkling wine – 350 ml
- Ladyfinger biscuits – 180 g
Preparation
Step 1: Prepare the Cake Base Place the ladyfinger biscuits in a freezer bag, seal the bag, and crush the biscuits using a rolling pin. Melt the butter. Mix it with the crushed biscuits and vanilla sugar. Line the bottom of a cake pan with parchment paper and press the prepared mixture onto it firmly. Chill the biscuit base in the fridge for at least 30 minutes.
Step 2: Prepare the Cream Peel and pit 500 g of peaches, then dice them. Soak the gelatin in cold water. Mix the yogurt with 100 g of sugar, the seeds scraped from the vanilla bean, and 100 ml of prosecco. Squeeze out the excess water from the gelatin and dissolve it over low heat. Add 2 tablespoons of the yogurt mixture and mix. Combine this mixture with the rest of the yogurt mixture. Chill briefly until the cream begins to thicken. Whip the heavy cream until stiff peaks form and fold it into the mixture. Then add the diced peaches and mix. Spread the cream over the biscuit base. Smooth the top and refrigerate for at least 4 hours or overnight to set.
Step 3: Decorate the Cake Pit the remaining peaches and slice them. Arrange them on top of the cake. Boil the remaining prosecco with the remaining sugar and the glaze for cakes according to the instructions on the package. Let the glaze cool for 1 minute, then starting from the center of the cake, pour it over the peaches. Allow it to set, then remove the cake from the pan. Decorate with lemon balm leaves.
