Description
Dear guests, I want to treat you to a delicious and delicate birthday cake. Perfectly light and tender cake cheesecake-mascarpone cream with peaches. This cake will be delicious and light end of the festive lunch or dinner. Besides, it is also very beautiful, white cream and yellow "amber" from peach. Under the recipe you will find the formula of the biscuit is based on one egg.
Ingredients
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Chicken egg
6 piece
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Sugar
150 g
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Salt
-
Starch
20 g
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Flour
160 g
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Peach
480 g
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Cheese
250 g
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Mascarpone
250 g
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Condensed milk
3 Tbsp
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Gelatin
20 g
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Powdered sugar
2 tsp
Cooking
Beat eggs in a lush foam with salt, add sugar in increments of a tablespoon with an interval of 1min, continuing to whisk.
Beat the mass until the point where the trail from the mixer does not spread (about 8-10min.). At this stage, the time saving is not necessary depends on it, will you have a biscuit or not. Flour mixed with starch and proseat 2-3 times is necessary. Enter the flour into the egg-sugar mixture pieces and carefully mix with a spatula in 5 to 6 receptions.
Split mold, dia.28cm, lay a baking paper (butter not oil, the dough should "cling" to the sides), fill with dough. The form of a scroll on the table clockwise several times.
Bake in a preheated oven to 190C, after landing shapes in the oven, reduce the temperature to 180C and bake for 45-50mins, until dry sticks (to check quickly to temperature changes). When baking the oven do not open.
Shape with biscuit flip over and stand on the edge of the cups, glasses, to cool down.
The cooled cake to release from the mold (carefully to walk along the sides of the shapes with a plastic knife).
Here's a nice and high out. Carefully remove the baking paper.
To cut the biscuit. I got three parts. Two used on the cake, and the third went to brownies.
From peaches to drain the syrup, cut into small pieces.
Prepare the cream. In soft cheese, add condensed milk, mascarpone, all beat up. Or cook cream cheese, cream and powdered sugar. Whip the cream with 4-5 tbsp of powdered sugar until fluffy state, add the cheese and whisk. Add the prepared swollen, warmed gelatin and beat again.
Soak the gelatin in cold syrup from the peaches (about 50ml), to give to swell and gently warm until dissolved, do NOT BOIL. Pour in the cream and whisk. Add the sliced peaches, mix gently.
The lower part of the biscuit put in the form (the biscuit was not impregnated, was enough moisture from the cheese). On the cake spread cream. Flatten. Cover the cake top of the cake (press down lightly). Put the cake in the fridge for 3-4 hours.
To get the cake from the mold and sprinkle with powdered sugar.
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