Description
Amazingly delicious and very delicate cake.
Ingredients
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Chicken egg
5 piece
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Sugar
320 g
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Starch
15 g
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Almonds
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Milk
150 ml
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Butter
200 g
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Peach
400 g
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Instant coffee
0.5 tsp
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Water
1 Tbsp
Cooking
Pre-heat the oven to 100 degrees. Draw on parchment 3 circle with a diameter of 24 cm Whisk the egg whites in a solid foam and gradually, in portions, continuing to whisk, add the sugar. Beat until stiff, shiny mass. Add the sifted starch and almonds, mix gently.
Put in a pastry bag with a plain nozzle and starting from the center of each circle, press out the mixture. Bake 1-1. 5 hours, until the dough is dry (I baked 3 layers). Remove from oven, allow to cool completely and remove from parchment.
For the cream mix the yolks with the sugar, whisk and put on a small fire. Heat the milk and pour in a thin stream waichow mass, stirring occasionally. Cook until thickened, remove from heat and allow to cool completely. Dissolve coffee with boiling water and let cool. Beat the butter in the lush white foam, spoonful, add the cooled cream and coffee.
Peaches lay on a paper towel, slice into cubes. Trim the cakes, trimming and mash together with peaches, add the cream (set aside 2 tablespoons for decoration).
Ready cream proclivity cakes.
The top of the cake liberally sprinkle with toasted almond flakes. Deferred put cream in pastry bag and decorate top of cake.
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