No-Bake Peach Baklava Cake

Votes: 2

Time: 8 hours 50 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 304, total fat 15 G., saturated fats 7 G., proteins 8 G., carbohydrates 37 G., fiber 2 G., cholesterol 37 mg, sodium 106 mg, sugar 28 G.

This fridge cake is a baklava lover's dream come true. It features the familiar combination of honey and pistachios, along with juicy peaches. The cake requires no baking, but it does need to set well in the refrigerator, so plan to make it the night before. Whole graham cracker sheets make the perfect layers between the fruit and yogurt cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 ripe medium peaches, sliced into 1/4-inch thick wedges (about 1 1/2 cups)
6 tablespoons of honey
1.5 cups plain Greek yogurt, 2% fat
0.5 cups heavy cream
6 graham cracker sheets
1/4 cup chopped roasted pistachios
Special equipment: a bread pan measuring 22x12 cm, at least 5 cm deep.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peaches, yogurt, honey, shortbread cookies, cream, pistachios

Cooking the dish according to the recipe:

Place the peach slices in a medium bowl. Drizzle 2 tablespoons of honey over the peaches and toss to coat completely. Set aside for at least 30 minutes.
In a large bowl, beat the yogurt, heavy cream, and remaining 4 tablespoons honey with a mixer on medium-high speed until stiff peaks form, about 2 minutes.

Line a 9 x 5-inch loaf pan with plastic wrap, leaving about a 2-inch overhang on all sides. Spread 1/2 cup whipped cream over the bottom of the pan. Evenly arrange about 14 peach slices (about 1/2 cup) on top of the cream. Top with 1/2 graham cracker sheets.
Break the remaining half of the sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining cream, peaches, and graham crackers (be sure to finish with a layer of graham crackers on top).
Cover the cake with the overhanging edges of the film. Refrigerate for at least 8 hours and up to 12 hours.
When ready to serve, unwrap the cake and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle the cake with pistachios, and drizzle with honey.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Desserts / Fruit desserts / Creams, sauces, mousses, yogurts / Cakes / Food Network - recipes