Description
On the website recipes of this cake enough, but I want to offer my version. I hope he someone so handy. The cake itself is soft!
Ingredients
-
Chicken egg
7 piece
-
Flour
100 g
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Soda slaked vinegar
0.5 tsp
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Vanilla
-
Milk
0.5 l
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Sugar
2 cup
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Butter
80 g
-
Peach
1 can
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Gelatin
40 g
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Maple syrup
2 Tbsp
Cooking
You must bake the cake. To do this, eggs and sugar beat well with a mixer until fluffy mass. Add flour and vanilla, beat well with a mixer, adding the soda, slaked vinegar.
The resulting dough pour in shape, covered with baking paper. Bake for about 15-20 minutes in a preheated 180*C oven. In the photo the amount of ingredients I have more (twice) as I was preparing two cake (husband's birthday)
While the cake is in the oven, separate the yolks and whites of 5 eggs. Proteins put into the refrigerator.
Prepare the custard: in an enamel saucepan pour the milk, add the sugar, vanilla, flour and 5 egg yolks. Using a mixer mix well.
Put the saucepan on a water bath to include a large fire, the cream continuously stirring with a whisk.
When the cream thickens, add the butter. And remove the cream aside, let cool down. Until the cream cools down, it is necessary to stir with a whisk to form a top crust.
Cool the sponge, put in the same form (WITHOUT a BOTTOM, I have a split form), in which it was baked, soak it in Maple syrup.
Spread on sponge cake slices canned peach, it took me 3 peach slices.
Gelatin pour cold boiled water, you need about 200 ml of water.
Next, make sure that the custard has cooled, dissolve gelatin way you want, I do it in the microwave. Place the Cup with the spotted gelatin for half a minute, pull out, stir, if the gelatin is not dissolved, repeat the procedure. You can heat it on the stove in a saucepan without bringing to a boil. Take a cold and proteins from 0.5 stack. sugar whip at high speed till the formation of thick foam.
Pour the dissolved gelatin (not the whole glass, leaving 1/4 for the mousse, if it hardens, it's okay) in the custard and a well with a beater mix. When custard is a little warm, a small ladle of the input protein in the cream, stirring with a mixer at low speed.
When all the cream is mixed, then take a plate with a biscuit and sides of a split form, pour the cream and refrigerate. Bumpers I does not make, soufflés perfectly, moving away from them.
In the bowl of a blender put the remaining gelatin, three peaches, add about 100 ml of syrup, which was peaches, sugar and grind into a homogeneous mass.
The resulting mass is poured into an enamel pan and heat but do not boil. The mass cools, I put it in the fridge for 30-40 minutes.
Chilled peach mass (mousse) beat with a mixer at high speed, the mixture should turn white and become "foam".
Pour peach mousse souffle and put into the fridge until fully cured. I decorated the cake with chocolate sprinkles. If you want to frost the cake, it is better not to do it, as there is a likelihood that the mousse will foam. It's better to decorate the cake with slices of peaches or pour cold chocolate syrup.
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