How to make peach yogurt cake

#peach baking
Peach yogurt cake
Peach Compote Recipe
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Rice Genoise
1. Cut parchment paper to size in a 15cm round frame and spread it on the sides and bottom.
2. Beat the egg and yolk, add vanilla extract, sugar, and honey and mix.
3. Put it in a double boiler and heat it while stirring with a whisk until it reaches 38-40 degrees.
4. Add sunflower seed oil and milk to double boiler and heat to over 40 degrees.
5. Whip the egg batter at high speed using a hand mixer.
6. Whip until the dough is white and holds its shape for about 3 seconds when dropped.
7. Whip with a hand mixer at low speed for about 1 minute to remove air bubbles.
8. Sieve the white rice flour and corn starch again and mix well with a spatula while rotating the bowl.
9. Add part of the dough to the double boiled sunflower seed oil and milk and mix thoroughly.
10. Add the pre-mixed dough onto a spatula and mix quickly.
11. Pour the dough into the mold, clean the top with a skewer, and then tap the mold 2-3 times to remove air bubbles.
12. Bake in an oven preheated to 160 degrees for about 30 minutes.
13. As soon as you take it out of the oven, drop the mold from a height of 10cm (this prevents the sheet from shrinking due to shock).
14. Take it out of the mold, turn it upside down, place it on a cooling rack and let it cool. After about 5 minutes, turn it over again and let it cool (if you cool it upside down, the particles on the sheet become more uniform).
15. Boil sugar and water in a pot and make syrup.
16. Cut the completely cooled genoise into 1 sheet 1.5cm thick and 3 sheets 1cm thick.
Yogurt Cream
1. Place fresh cream in ice water, add sugar and condensed milk, and whip with a hand mixer (so that a mark remains when the cream is dropped).
2. Add Greek yogurt and mix.
3. Whip only about half of the whipped cream until peaks form (if you whip all the whipped cream, the remaining whipped cream may become lumpy, so whip it in separate portions).
4. Place a sheet (1.5cm) on the turning plate in the following order: syrup-cream-peach compote-cream-sheet-syrup-cream-peach compote-cream-sheet-syrup-cream-sheet-syrup.
5. Coat the top and sides with a thin layer of cream.
6. Arrange the cream on the top and apply cream on the sides and icing them.
7. Use a spatula to smooth out the cream at the bottom of the cake.
8. Smooth the top cream with a spatula (as if scraping it off).
9. Put the remaining cream into a piping bag fitted with a tip and pipe into the desired shape.
10. Decorate with peaches.
11. Transfer the cake to a board.
Peach Yogurt Cake
Rice Genoise
125g eggs
25g yolk
Vanilla extract 1g
75g sugar
12g honey
60g white rice flour for baking
12g corn starch
10g sunflower seed oil
15g milk
Yogurt Cream
380g fresh cream
25g sugar
20g condensed milk
Greek yogurt 68g
(or plain yogurt)
syrup
80g water
28g sugar
Appropriate amount of peach compote