95 150 минут 12 порции
Dear cooks, offer its own version of peach cake. It differs from other similar cakes in the original filling, sometimes even a small detail can dramatically change the taste, color and texture of the cream and to give an idea to prepare other desserts. This cake I was making for my son's birthday. Very tasty and super-tender cake. Help yourself!
for 8th of Marchfor birthdayfor 23rd of Februaryfor Valentine's Day
Ingredients for Peach cake
- Chicken egg - 3 PCs
- Sugar - 75 g
- Flour - 75 g
- Corn starch - 1 tbsp
- Leavening agent - 1 tsp.
- Cream - 500 ml
- Thickener for cream - 2 pack.
- Powdered sugar - 1 tbsp
- Chocolate milk - 50 g
- Waffles - 30 g
- Compote - 1 ban.
- Jelly - 1 Pach.
- Water - 380 ml
Step by step instruction of cooking Peach cake
To prepare all the food and cake form with a diameter of 24 cm, the bottom lay a baking paper.
Beat eggs with sugar until obtaining a light creamy head. Mix gently with a spatula, put in the egg mixture flour mixed with starch and baking powder.
Pour the batter into the cake form and bake in preheated oven at 180 degrees for 20-30 minutes until tender. Look at your oven, the willingness to test a match.
Ready cake remove from the oven and cool slightly. Then remove from the mold and cool completely. To expedite the process, the cake can be baked the day before.
Meanwhile, prepare the filling. Chocolate waffle and chocolate RUB on a small grater. I have here are wafers.
Peaches compote cut into small pieces. Three or four halves of peaches to leave for the jelly layer.
The cooled cake cut into two parts. One half to put it again into the shape before it is necessary to wash, dry and lay a clean paper.
Cream vzbit with sugar powder and a thickener to taut peaks. Gently stir in the chocolate, wafer crumbs and peaches. Some of the filling to leave (about 3 tbsp).
Half of the housing in the form of slightly moistened with juice from the compote, on top place the filling and cover the second half of the housing. From above to grease remaining cream.
The remaining peaches into thin crescents and fan-shaped spread on cake and put cake in refrigerator for 2 hours.
Powder for jelly pour boiling water. Instead of water you can use the liquid from the compote, or make a 50:50. Stir with a spoon until dissolved and stir, allow to cool. When still warm jelly will begin to "grab" pour it on the peaches. On a cold surface, the jelly hardens quickly, so you need to work quickly to jelly formed uniformly and the surface was smooth, with no lumps. The cake again put in the refrigerator for complete solidification jelly.
Frozen cake-remove from the mold and serve. Let me tell you without false modesty that the cake is just fabulous.