Recipe: Delicate Peach Cake
Step by step cooking recipe
First you need to make a peach layer.
To do this, put two halves of a peach in a chopper glass, add the syrup from the peaches to a total mass of 300 g and bring to a smooth consistency with an immersion blender.
Pour into a saucepan, add sugar, starch, liquor or cognac if desired.
Stir, cook over low heat until thickened, stirring constantly.
Allow to cool slightly, pour into a round shape with a diameter of 16-17 cm.
I wrap the culinary ring on one side with cling film, making the bottom and pour it there.
Send to the freezer.
For the biscuit, beat the egg whites until foamy, first at medium speed, then at maximum speed.
Then, adding sugar, beat until soft peaks.
Adding one yolk at a time, just stir with a mixer at medium speed.
Add flour in two stages and stir with a spatula from the bottom up.
Then, pour in the melted cooled butter and stir in the same way.
Put the dough into a mold with a diameter of 20-21 cm (cover the bottom with parchment) and bake in preheated to 180-190 degrees. oven 17-20 min.
Focus on your oven.
Allow the finished cake to cool slightly and remove from the mold.
For mousse, beat sour cream with yogurt and sugar a little.
Gradually pour in the gelatin, prepared according to the instructions on the package, stir.
Cut off the edges of the biscuit, soak with syrup (optional).
Put the biscuit on a piece of foil and place the culinary ring, leaving about 1 cm free space around the edges.
Lay the sides of the ring with strips cut from a file or with an acetate film.
Bend the edges of the foil, trying to press them tightly to the form. (See video)
Pour half of the mousse over the biscuit, smooth.
Place in refrigerator for 15 minutes.
After solidification, put a peach layer on top and pour the remaining mousse, smooth and put in the refrigerator.
Put peach slices on the frozen mousse and cover with a top layer, for which mix the remaining syrup with water to a volume of 250 ml.
You can add sugar and liqueur.
Pour gelatin with part of this liquid and cook it according to the instructions on the package.
Then mix with the remaining liquid.
Remove the cake from the refrigerator.
After hardening, carefully remove from the ring, remove the film from the sides and transfer to a dish.
See the video for more details.
This cake is very easy to make.
It turns out tender, juicy and refreshing. Not greasy, not sugary – just the perfect dessert. Based on this recipe, you can make any other berry cake.
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