For the layers:

3 large eggs /size L/

70 g sugar

300 g einkorn flour

250 g yogurt

1 tsp baking soda

50 ml of carbonated water

fat /optional/

For the cream and the decoration:

500 g mascarpone

300 g sheep milk yogurt

700 g peeled compote peach

150 g raspberry jam

1 tbsp cocoa powder

How to make:

  1. Mix the eggs with the sugar in a large bowl.
  2. Quench the baking soda with the yogurt, stirring add them to the eggs and sugar and stir again.
  3. Add a little of the flour to the mixture, stirring constantly.
  4. Add the carbonated water and stir, if possible by a mixer.
  5. Pour the mixture into a pan covered with baking paper and bake at 180°C for about 45-50 minutes. Check the dough with a toothpick – dough should not stick to it.
  6. While baking the layer, mix the mascarpone and sheep milk yogurt to a homogeneous mixture.
  7. Cut the peaches from the compote into thin crescents.
  8. When the layer is baked, cool it for a few minutes and cut it in half into two thinner layers by a thread or string or a large knife.
  9. Put the first layer in a pan and syrup it with 100 ml of compote juice.
  10. Wait for the juice to absorb and spread about 1/3 of the cream /5 tablespoons/ on the layer.
  11. Arrange the peach pieces like a sun on top of the layer and sprinkle raspberry jam here and there. /Leave half of the jam to decorate the top layer/.
  12. Put the second layer on the first one.
  13. Mix well 100 ml of compote juice with cocoa in a cup /avoid lumps/.
  14. Syrup the second layer with this syrup and spread cream on it.
  15. Arrange the peach pieces like a sun on top of the layer and sprinkle raspberry jam.
  16. Finally, spread the remaining cream on the side of the cake.
  17. Put the ready cake in the refrigerator for several hours.

The recipe is from Desi Dobreva’s book “Personal & Tasty”.


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