Description
Delicious tender cake.
Ingredients
-
Chicken egg
3 piece
-
Sugar
100 g
-
Powdered sugar
100 g
-
Vanilla sugar
30 g
-
Flour
100 g
-
Leavening agent
1 tsp
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Coconut shavings
20 g
-
Gelatin
14 g
-
Yogurt
600 g
-
Cream
500 ml
-
Lemon juice
1 Tbsp
-
Syrup peach
10 Tbsp
-
Peach
2 can
Cooking
Beat the eggs with 3 tablespoons of warm water. Gradually add sugar and 1 package vanilla sugar. Mix the flour, baking powder, coconut and add to the batter.
Form for baking lay a baking paper, greased with oil, sprinkle with semolina. Pour into it the dough and bake in preheated to 180 degrees oven until dry sticks. Form with a diameter of 26 see
Ready the cooled cake cut into 2 Korzh.
While baking the layer drop the peaches in a colander, allow to drain. The syrup does not pour.
5 tablespoons of the syrup soaked gelatin.
Mix the coconut yogurt with the lemon juice and 1 packet of vanilla sugar. Bring gelatin to the condition and also mix with yogurt. Put the cream for 30 minutes in the refrigerator.
As soon as the cream starts to gilyovtsa, magnificently, beat 250 ml of cream with 50g of icing sugar.
Put into the cream.
The bottom cake I put in a detachable form. Spread 5 tablespoons of the cream. Delayed a couple of peaches to decorate the top. The rest spread on coated cake bulge up.
Cover with the remaining cream. Level.
Cover with the remaining sponge cake. Sprinkle with 5 tablespoons of peach syrup. Put into the fridge for 3-4 hours. I have a top like this ugly when I flipped it over on the Board, he took it and stuck. :\'(
The remaining 250 ml of cream whipped with 50g icing sugar and 1 sachet of vanilla sugar. Cloud-like they smeared the cake, it is not necessary to level. Decorate the sliced peaches and coconut flakes. I have not turned out very nice, this is the scenery. I do not know how to do it. :-( On the cake I again went in the fridge until morning, or rather, lunch.
Pulls out a split form. We get such a beauty.
Enjoy your tea!:-*
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