Description
I offer a true summer cake. Air biscuit, cream cheese, cream, fragrant peaches and raspberries will not leave anyone indifferent. Invite everyone to a tea party in honor of my birthday. Help yourself to health!
Ingredients
-
Chicken egg
5 piece
-
Sugar
150 g
-
Flour
120 g
-
Potato starch
30 g
-
Vanilla
0.5 tsp
-
Cheese
500 g
-
Peach
1 can
-
Raspberry
250 g
-
Sugar
150 g
-
Lemon
2 Tbsp
-
Gelatin
30 g
-
Cream
500 ml
-
Almonds
50 g
Cooking
Beat eggs with sugar and vanilla until fluffy.
Add the sifted flour and starch. Mix gently with a spatula movements from the bottom up, preserving the airiness of the test.
Gently lay the dough in a greased with butter and sprinkled with flour form with a diameter of 24 cm, the bottom of which is covered with baking paper. Flatten. Bake in a preheated 170° oven for 35 minutes.
The form with the finished cake immediately turn upside down and install the 4 cups. Leave it to cool down. How to do you can see in my recipe for Strawberry butter cake souffle http://www.povarenok .ru/recipes/show/130 379/. So a biscuit will remain exactly the same high as it was in the oven, and the middle will tumble. Then disconnect the edge form, flip the cake on a rack and carefully remove the baking paper. Leave the cake to rest for at least 5 hours, and the best of the night, wrapped in plastic wrap and removing it in the refrigerator. Easier to work on.
Peaches put in a sieve to drain the syrup. Raspberries mash into a puree, RUB through a sieve to remove seeds. Half peach grind into a puree.
Plates of gelatine soaked in 400 ml. of cold water and let it swell for 10 minutes. If you use granulated gelatin, it is necessary pour 4 tbsp of peach syrup. The amount of gelatine may be different, depending on its quality and strength. The packaging is always written by a number of fluid it is designed. For this recipe, you need the amount of gelatin is 1.5 liters. I have two 12 -gram packs of 5 plates of gelatin. Each pack has 600 ml of fluid.
Add to the mashed raspberries and peaches 75 g of sugar and 1 tbsp of lemon juice. Heat to dissolve the sugar. To enter the half pressed plates of gelatin (or half-swollen gelatin in granules) in peach puree, half in crimson. Stir and allow to cool to room temperature.
One half of cottage cheese mix with the peach puree and the other with raspberry.
Split cake into two layers. For this sponge cake to wrap thread around the outer edge. Before that, the entire side surface in a circle, make an incision with a knife, so the thread does not come loose. Slowly pull the thread at both ends until it cut the whole cake.
Beat well the cream.
When the cheese cream begins to solidify, half cream mixed with peach cream. The other half with raspberry cream. The bottom layer of sponge cake surround a split form. On the cake spread the raspberry cream and evenly spread.
Put the top part of the cake, it spread sliced peaches, leaving a few pieces for decoration. Very high I got a cake, so we had to use plastic folders-corners to increase the height of the form.
Pour peach cream.
Cake sprinkle chopped nuts and decorate with the remaining peaches. Put the cake in the refrigerator until complete solidification of the cream.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.