Peach Ricotta Yeast Cake – VIDEO RECIPE

I am beyond thrilled to share with you the sheer delight that is the Peach Ricotta Yeast Cake!

This tasty treat is made from a fluffy yeast dough, filled with juicy canned peaches and creamy yogurt.

My simple step-by-step recipe will guide you effortlessly through the process of creating this delicious cake.

The ricotta adds a luxurious creaminess that perfectly balances the tangy notes from the yeast.

The result is a harmonious blend that sings on your palate, leaving you longing for another slice.

Peach Ricotta Yeast Cake - VIDEO RECIPE

One of the great advantages of this recipe is that you don’t even need a baking dish.

Just grab a plain baking tray, lay down the dough, and spread the ricotta filling on top.

Then, generously pour the yogurt topping over the cake and pop it into the oven.

In no time, the tantalizing aroma of freshly baked pastries will waft through your kitchen.

It beckons your loved ones to gather around.

Imagine biting into a soft, pillowy cake infused with the delicate sweetness of ripe peaches, their juicy essence oozing out with every mouthful. Get ready to lick your fingers in anticipation!

Peach Ricotta Yeast Cake - VIDEO RECIPE

This Peach Ricotta Yeast Cake is destined to become your go-to sweet treat.

Don’t worry, it’s not as complicated as it sounds, especially if you opt for ready-made yeast dough.

Or you can make the rich yeast dough from the scratch according to this recipe.

Of course, you can also use fresh peaches to make this cake, but then you’ll have to wait for the season to enjoy this delightful pastry.

On the other hand, canned peaches in syrup are available all year round, making this dessert a convenient choice.

Peach Ricotta Yeast Cake - VIDEO RECIPE

The convenience of using canned peaches is truly a blessing for creating a delicious cake.

These peaches, soaked in a sweet syrup, are already pitted and peeled, saving you time and effort.

Simply dice them up and add them to the ricotta filling.

Just one jar is enough to infuse the entire cake with the heavenly sweetness of these fruits.

Every bite of this yeasty delicacy will transport you to a world of honeyed bliss.

So, why wait? Treat yourself and your loved ones to the irresistible pleasure of this heavenly dessert.

Peach Ricotta Yeast Cake – VIDEO RECIPE

Peach Ricotta Yeast Cake - VIDEO RECIPE

how to cook Peach Ricotta Yeast Cake?

STEP 1

Персиковый пирог с творожной начинкой 9

To start, preheat your oven to 175°C (350⁰F). Take a sheet of rich yeast dough and make sure it’s thawed properly according to the package instructions. Place it on a lightly floured non-stick teflon baking sheet.

STEP 2

Персиковый пирог с творожной начинкой 8

Now, roll out the yeast dough into a 27cm x 37cm rectangle. If you want to be precise, you can use a ruler to get accurate measurements.

STEP 3

Персиковый пирог с творожной начинкой 7

Next, grease a 25cm x 35cm baking tray with some butter. Use a rolling pin to transfer the rolled-out dough onto the prepared baking tray and shape the sides.

STEP 4

Персиковый пирог с творожной начинкой 6

Cover the baking tray with cling film and let it rise for 40 minutes in a warm, draft-free place. Ideally, the temperature should be around 25°.

TIPS: If you don’t have cling film, a clean kitchen towel can be used to cover the dough.

STEP 5

Персиковый пирог с творожной начинкой 5

While the dough is rising, drain the liquid from canned peaches using a sieve or colander. Cut the peach halves into cubes.

TIPS: Don’t have canned peaches on hand? No problem! Fresh, peeled peaches work just as well. Just follow this skin-removal technique by dunking them in boiling water for a quick 1-2 minutes. Then, peel away and enjoy the fresh goodness.

STEP 6

Персиковый пирог с творожной начинкой 4

In a large bowl, place the ricotta and pour in the melted butter. Use an immersion blender to beat them together until creamy.

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!

STEP 7

Персиковый пирог с творожной начинкой 3

In a separate medium bowl, crack the eggs and add sugar. Use a mixer to beat them until they become a fluffy pale mass.

STEP 8

Персиковый пирог с творожной начинкой 2

Combine the egg-sugar mixture with the ricotta mixture and gently mix them together using a spatula.

STEP 9

Peach Ricotta Yeast Cake - VIDEO RECIPE

Add starch and ground cardamom to the ricotta-egg mixture, then add the diced peaches and stir everything together.

TIPS: Instead of ground cardamom, you can try using ground dried orange zest for a unique twist. Trust me, it adds a delightful flavor to your recipe.

STEP 10

Peach Ricotta Yeast Cake - VIDEO RECIPE

In another large bowl, place softened butter and beat it with a mixer at medium speed. Add sugar and vanilla sugar, and continue beating until the mixture becomes creamy.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

STEP 11

Peach Ricotta Yeast Cake - VIDEO RECIPE

Add the eggs to the butter mixture one at a time, making sure to thoroughly mix after each addition.

STEP 12

Peach Ricotta Yeast Cake - VIDEO RECIPE

Pour the starch into the egg-butter mixture, add yogurt, and mix everything with a mixer at low speed until it becomes smooth.

STEP 13

Peach Ricotta Yeast Cake - VIDEO RECIPE

Now, take the risen yeast dough and evenly distribute the ricotta filling on top of it. Let it sit in a warm place for another 20 minutes.

STEP 14

Peach Ricotta Yeast Cake - VIDEO RECIPE

Follows by pouring the yogurt topping over the ricotta filling. This will add a creamy and tangy layer to your cake.

STEP 15

Peach Ricotta Yeast Cake - VIDEO RECIPE

Next, carefully place the baking tray with the cake into a preheated oven set at 175°C (350⁰F). Allow it to bake for about 40-50 minutes, or until it turns a beautiful golden brown. Once done, let it sit for 10 minutes with the oven door slightly ajar to cool down.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.

STEP 16

Peach Ricotta Yeast Cake - VIDEO RECIPE

After this short cooling period, leave the cake in the baking tray for an additional 5 minutes. This will help it set and become easier to handle. Once the time is up, remove the cake from the tray and allow it to cool completely. Once cooled, you can cut it into small, tasty bites.

STEP 17

Peach Ricotta Yeast Cake - VIDEO RECIPE

To add a touch of sweetness and elegance, sprinkle some powdered sugar over the cooled cake. This will not only enhance its appearance but also add a subtle sweetness to each bite.

STEP 18

Peach Ricotta Yeast Cake - VIDEO RECIPE

Now, it’s time to serve this delightful cake. Pair it with some peaches for a truly satisfying tea-time treat. Sit back, relax, and enjoy this delicious Peach Ricotta Yeast Cake. Bon appétit!

Peach Ricotta Yeast Cake

Ingredients:

for the crust

  • Rich yeast dough – 1/2 pack (250 g)

for the filling

  • Ricotta – 2 packs (500 g)
  • Eggs – 2 pcs. (100 g)
  • Sugar – 1/3 cup (65 g)
  • Melted butter – 3 tbsp. (42 g)
  • Corn starch – 2 tbsp. (16 g)
  • Ground cardamom – 1 tsp. (2 g)
  • Canned peaches – 1 can (410 g)

for the yogurt topping

  • Greek yogurt – 3/5 cup (150 g)
  • Sugar – 3 tbsp. (36 g)
  • Eggs – 2 pcs. (100 g)
  • Softened butter – 2 tbsp. (28 g)
  • Corn starch – 1 tsp. (3 g)
  • Vanilla sugar – 1 sachet (10 g)

additionally

  • Powdered sugar

Cooking steps:

Crust

  1. Place the yeast dough, thawed according to package instructions, on a lightly floured surface. Roll out into a 27cm x 37cm rectangle.
  2. Using a rolling pin, transfer the dough onto a pre-greased 25cm x 35cm baking tray. Form the sides. Cover the baking tray with cling film and leave to rise in a warm place for 40 minutes.

Filling

  1. Drain liquid from canned peaches. Cut the peach halves into cubes.
  2. Place the ricotta in a large bowl, pour in the melted butter, and beat with an immersion blender until creamy.
  3. Place eggs in a medium bowl, add sugar, beat with a mixer into a fluffy pale mass.
  4. Add starch and ground cardamom to the ricotta mixture, add chopped peaches and stir. Add the egg-sugar mixture and mix carefully with a spatula.

Yogurt topping

  1. Place softened butter in a large bowl, beat with a mixer at medium speed, add sugar and vanilla sugar, continue beating until creamy. Add eggs one at a time, mixing thoroughly after each addition.
  2. Pour starch into the egg-butter mixture, add yogurt, mix with a mixer at low speed until smooth.

Assembly

  1. Spread the ricotta filling over the risen yeast dough evenly. Place in a warm place for 20 minutes.
  2. Pour the yogurt topping on top of the ricotta filling.
  3. Bake in an oven preheated to 175°C (350⁰F) for 40-50 minutes. Leave for 10 minutes with the oven door slightly open. Remove from the oven, cool and cut into small squares.
  4. Sprinkle the finished cake with powdered sugar.

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