Cake "Peach Panna cotta"

Description

The recipe for this simple cake got me a few years ago and really liked it. After all, the Panna cotta dessert loved by many, and preparing it to handle even the budding hostess. The original recipe uses fresh peaches, but since it turned out that the peach season has long passed, and the new is still far away, I used canned fruit. Turned out no worse! So, let's make a delicious cake with Panna cotta instead of cream!

Ingredients

Egg white

4 piece
Yolk egg

7 piece
Sugar

85 g
Flour

75 g
Milk

100 g
Cognac

20 g
Cream

750 g
Sugar

100 g
Gelatin

20 g
Peach

300 g

Cooking

I just want to draw your attention to biscuit. He is very gentle, weightless, get great rolls. Suggest to have it in my notes. So, well, beat 7 egg yolks with 60 g sugar.

Separately whisk 4 protein with the remaining 25 g of sugar.

About a third whipped with sugar proteins gently in a circular motion from the bottom-up input into the yolk mass.

Then slowly add the flour, sifting it. Stir the mass slowly, carefully. Baking powder you're not adding, so it is important to keep the air bubbles in the dough.

Then enter the remaining beaten egg whites.

Here is a delicate dough we've got.

Put half of the dough in shape with a diameter of 24 cm and sprinkle with a little sugar and powdered sugar and bake in a preheated 160-170 degrees oven for about 20-25 minutes.

The same is done with the remaining half of the dough. Here is so tender and weightless, the cake turns out in the end.

Now make the Panna cotta. To do this, put 750 g of cream with sugar on the fire, and plates of gelatine soaked in cold water. About sugar, I want to say in more detail. This time I used canned peaches are not very sweet syrup. It took me 80 grams of sugar. If using fresh peaches, be sure to taste the puree, because fruits are of different varieties and ripeness.

When the cream with the sugar starts boiling, remove them from the heat and enter the squeezed out gelatine. Mix well.

Then add peach puree and again mix well. That's all, our Panna cotta is ready. It remains to wait until it cools and begins to thicken. To speed up the process, I put the saucepan into ice water, and periodically stir the cream mixture.

Lay out single layer on the plate and set the Board shape. The cake impregnated with milk.

It was the turn solidifying the Panna cotta.

Then the second cake and again impregnation. Leave the cake in the refrigerator before full hardening of the Panna cotta.

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