A simple and moist cake for fans of peaches and a light filling. This cake is suitable for those who have time and want to treat yourself and family a wonderful homemade dessert. And for those who love the combination of sweet and salty and ready to freak your taste buds!
|Cooking time 120 minutes||Number of servings 12|
Add the prepared caramel in the filling.
P. S. You can spread the caramel anywhere on the toppings, but when she is in the middle, then the guest has the opportunity to eat a piece of cake from different angles. Thus, it distributes salted caramel and sweet peach stuffing as much as he wants.
I already know that my guests love the sweet and salty combination and added the caramel not only in the middle of the filling.
Cover with a second sponge, soaked with peach syrup. Cover cake with cream.
Decorate the cake with peaches and caramel. To the cake turned out tender and wet, you must leave it overnight in the fridge. But if the time is not much, then we impregnate with syrup and more send it on 30 minutes in the refrigerator.
Pamper yourself and your loved ones!
Prepare ingredients to the cooking process is not time consuming. Eggs have to stay at room temperature for at least 20 minutes. The butter should melt. Cottage cheese to cool in the fridge for at least 30 minutes. Will proseem flour with baking powder and powdered sugar. Start cooking!
Separate the yolks from the whites into dry the dishes. Bowl with egg yolks needs to be high, because in it we are going to knead biscuit dough!
Included to warm up the oven to 200 degrees.
Beat the egg yolks for 7 minutes until smooth, then 1 tsp of the input half of the sugar. Do not stop whisking! The sugar should dissolve in the egg yolks.
Be SURE to wash the beaters of the mixer before whisking egg whites!
Whisk the whites for 7 minutes. When protein weight will become white and quite thick add 1 tsp. of sugar. Whisk until stable peaks.
In the yolks of wooden or silicone shovel injected proteins (the movement should be from the bottom up to proteins are not settled). Gradually begin to add sifted with the baking powder and the flour. Knead the dough, then give him a little rest (2-3 minutes).
Grease the bottom of the mold with vegetable oil. Shape diameter 26 cm
P. S. if possible, do not grease sides of form with butter. On the dry side of the biscuit rises easier, so it will be more lush.
Pour the finished batter into the pan. Even it with a spatula and several times hit in the form of a table so that the dough is evenly distributed in form.
Diminish oven temperature to 180 degrees and sent our cake in the oven for 20-25 minutes. Be guided by your oven.
Prepare the caramel.
1) Pour a thin layer of sugar on the bottom of the pan. Pour in the sugar water slowly and uniformly to all the sugar is wet. Do not leave dry patches.
2) Cook the sugar with water over medium heat until the sugar has dissolved. Follow the process of Browning sugar, stir it with a whisk to avoid burning.
3) When he starts lightly foaming and Smoking, immediately remove from the heat. A thin stream, GENTLY add the warm milk. Do not cease to disturb aureole caramel!
4) Return the pan on medium heat and add the butter room temperature and salt.
5) Remove from heat. Continue to mix the caramel until it becomes homogeneous.
P. S. Use only sugar. In brown sugar and powdered sugar too many impurities, so you do not get caramel.
If you do not want to cook the caramel, you can replace condensed milk with addition of salt, but the effect will be different.
Take out the cake from the oven and remove it from the form. To avoid bulges on sponge cake, turn it upside down. Allow to cool.
While the cake cools cut the canned peaches into slices. The syrup from the peaches pour into a glass (this is our impregnation biscuit). The syrup from the canned one-on-one cake.
P. S. Try to slice the peaches of uniform thickness, otherwise your cake will not be smooth, but the taste is not bad, just aesthetically it is not suitable for the holiday table.
Cut the cake into 2 pieces and impregnate peach syrup (retreating from the edge of 1-2 cm) to the cake lost its shape.