Peach cake

Description

Cake with peach souffle and marmalade almost no-bake. Very simple and very tasty!

Ingredients

Agar-agar

3 tsp
Sugar

0.75 cup
Peach

400 g
Water

50 ml
Cookies

200 g
Butter

130 g
Condensed milk

230 g
Cream cheese

230 g
Cream

470 ml
Sugar

100 g
Gelatin

11 piece
Peach

300 g

Cooking

Let's start with the marmalade: peach blend, agar-agar dissolve in water, leave for 10-15 minutes. To the peaches add sugar and bring to a boil. Stirring to dissolve the sugar and pour soaked agar. Mix well and turn off the heat.

The shape of smaller diameter than the one in which you will make your cake, cover with cling film. Give peach puree cool slightly, pour into shape and leave to harden. Agar begins to congeal at 40 degrees. Then the marmalade in the form of put into the refrigerator. The form for the cake I diameter of 23 cm, form for marmalade - 20 cm

Cookies grind in any convenient manner, melt butter. Pour butter into crumbs and mix well. The mass will be similar to wet sand. Form cover with foil and evenly compacted our "wet sand". Preheat the oven to 180*C (350*F). Bake for 10-15 minutes to allow the crust to cool completely in the form.

Cheese and condensed milk at room temperature beat to a homogeneous consistency. Separately whip the cream, adding the sugar in parts. Cheese with condensed milk to add to whipped cream and mix gently with a spatula or mixer on low speed.

Blend the peaches, the leaves of gelatine to soak in cold water. Peach puree bring to boil and turn off the gas. The gelatine leaves a good squeeze, add to hot puree and stir to completely dissolve.

Give the sauce to cool slightly, pour into a creamy mass and mix with a spatula until smooth.

On a cold cake pour 1/3 of the souffle, put in the freezer for about 20 minutes and stays froze. Layer frozen soufflé into the centre to spread the marmalade and pour the remaining souffle. Send the cake in the fridge until fully cured soufflé, better overnight.

Remove from the refrigerator, holding the foil to remove the cake from the form and remove the foil. Actually, the cake is ready, decorate at will, imagination and possibilities.

In a nutshell the curb chocolate: chocolate to melt, let cool slightly, pour into a pastry bag, cut the tip. Cut off the acetate tape on the cake diameter and width slightly above the cake. To draw patterns on the tape to give the chocolate to harden a bit so it does not flowed from the tape (5 minutes) and wrap her cake. Refrigerate for half an hour, then remove the tape.

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