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Danube Waves with Peaches

A delightful pastry featuring layers of peach and yogurt amid a tender, cocoa-infused batter, perfect for summer celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Fruits
  • 8 pieces small peaches Ensure they are ripe for maximum sweetness.
Cake Batter
  • 250 g butter Softened for easy mixing.
  • 300 g sugar Divided - 250 g for batter, 50 g for yogurt cream.
  • 6 pieces eggs Add one at a time to the batter.
  • 350 g flour
  • 1 packet baking powder
  • 2 tablespoons cocoa powder For adding to the darker batter.
  • 8 sheets gelatin Soaked in cold water before use.
Cream Topping
  • 750 g yogurt (whole milk - vanilla yogurt) Use flavored yogurt for variations.
  • 250 g whipped cream Whipped to soft peaks.
  • 1 packet vanilla sugar
Finishing Touch
  • 100 g couverture chocolate (milk chocolate) Melted for drizzling.
  • Fat (for the baking sheet) To grease the baking sheet.

Method
 

Preparation
  1. Cross-hatch the peaches and pour boiling water over them, allowing them to cool before peeling.
  2. Slice the peaches and set them aside.
  3. In a bowl, cream together butter and 250 g sugar until pale and fluffy.
  4. Add eggs one at a time, mixing until smooth.
Baking the Cake
  1. Spread half of the batter into the prepared baking sheet.
  2. Stir cocoa powder into the remaining batter and spread it over the first layer.
  3. Arrange the peach slices on top and bake at 175°C for 35 minutes.
  4. Allow the cake to cool.
Making Yogurt Cream
  1. Soak gelatin in cold water.
  2. Combine yogurt with 50 g sugar and melt gelatin in this mixture over low heat until dissolved.
  3. In a separate bowl, whip cream with vanilla sugar until soft peaks form.
  4. Fold the whipped cream into the yogurt mixture until well combined.
Finishing Touches
  1. Spread the yogurt cream over the cooled cake.
  2. Chill the cake to allow flavors to meld.
  3. Melt the chocolate and drizzle it over the cake before serving.
Serving
  1. Slice the cake into pieces and plate with a mint leaf.
  2. Serve with tea or coffee.

Notes

Store in an airtight container in the refrigerator for up to three days. Allow to cool to room temperature before serving if refrigerated.