Cake peach

Description

Want to offer a simple but delicious cake. Lush sponge cake with a delicate cream and peach cream, moderately sweet. The cream layer is high, so made at the request of his grandson, he's a big fan. Cake home for tea.

Ingredients

Flour

35 g
Sugar

30 g
Vanilla sugar

1 pack
Leavening agent

1 tsp
Vegetable oil

1 Tbsp
Chicken egg

1 piece
Peach

180 g
Vanilla sugar

1 pack
Powdered sugar

25 g
Gelatin

3 piece
Syrup fruit

3 Tbsp
Cream

200 ml
Mascarpone

125 g
Powdered sugar

2 Tbsp
Dark chocolate

1 Tbsp

Cooking

Beat egg with sugar, vanilla sugar until foamy, add the vegetable oil, whisking, to enter the flour mixed with baking powder. The bottom of the form (diameter 18 cm) and walls of grease, lay a baking paper, pour the batter.

Bake in preheated oven to 180C for 15-20 minutes until dry kindling, watch your oven. Ready cake remove from oven and allow to cool.

Then to get it from the form and cool completely on wire rack.

To prepare peach puree, remove the peaches from the syrup to drain him. Peaches, vanilla sugar and sugar to blend.

Cold cream (I already have a fixative) whip with sugar until resistant mass. If you have a regular cream, fat content of 32%, they should add 1 packet fortifier.

Add the mascarpone to the cream and whisk.

Plate of gelatine to soak in cold water for 5-7 minutes, squeeze, pour over the syrup and gently warm until dissolved gelatin. But do not boil!

Ready to enter gelatin to peach puree, mix until smooth.

To peach puree add 3 tbsp. of butter cream, mix.

Peach cream mix with cream and whip. On the biscuit cake to put the ring. Fill it ready cream.

Put in refrigerator for 6 hours to solidify.

To free the cake from the ring (slightly to go with the Hairdryer on the wall), decorated at its discretion. I sprinkled chocolate chips. From peaches notch for the test cut "stumps". Sorry, no cut, pouring rain, dark.

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