Cake pineapple-peach Dome

Description

Want to share a recipe for a very delicate and airy cake "Dome". It is easy to prepare, very tasty, NOT cloying, and has a sweet taste. Lightweight cream blends perfectly with fruits, which are part of my cake.

Ingredients

Chicken egg

4 piece
Sugar

170 g
Flour

130 g
Soda

1 tsp
Cream

480 ml
Sugar

70 g
Vanilla sugar

15 g
Sour cream

180 g
Gelatin

25 g
Pineapple

120 g
Peach

120 g
Pineapple

220 g
Peach

340 g

Cooking

It's the ingredients we need for making biscuit dough.

The eggs must be beaten with the sugar for 10 minutes. the mixture should rise and rise. 10 minutes is the optimal time to whip, if the whip is longer, then this mass will then settle down and this will affect the quality of the finished cake (it is flattened).

So I took the eggs with the sugar after 10 minutes of continuous whisking with a mixer.

After 10 min. add the eggs to the flour+soda. All this mix with a mixer until a homogeneous mass.

Baking biscuits to lay parchment paper. My form has a diameter: 28cm. It is important that the diameter of the finished biscuit coincide with the diameter of the vessels in which then we're going to put the rings of pineapple and peach. It does not matter if the finished cake will turn out a little more in diameter, then trim off the excess with kitchen scissors.

On the parchment to pour the obtained biscuit dough. Bake in the oven for 20-25 mins at 180C.

Benchmark the readiness of the biscuit will serve as its Golden crust that formed on top. Also, the willingness of cake check wooden toothpick, if it comes out clean, the cake is cooked and ready.

Ready cake cool and cut lengthwise into 2 layers.

It's the ingredients we need to prepare the cream and cake decoration.

Cover the gelatine with cool pineapple juice for swelling (40-45 min). I put all the pineapple juice I had in the Bank with canned pineapples. The juice should completely cover the gelatine.

After swelling the gelatin to put on a medium heat, dissolve it by stirring constantly. It quickly dissolves within 5 min. do NOT Boil the Gelatin!

Take a colander and cover it with cling film. A colander should be the same diameter as our ready-made biscuit. I have a colander with a diameter of 28cm. Film needed for the end result, so once the cake is ready and we are going to turn it to on peaches and pineapples had no prints from the colander, and the cake turns into a fine point (not particularly beautiful, in my opinion...)

Now you need to prepare the peaches. Take canned peaches and gently cut it into the same rings as the pineapple.

On the plastic wrap begin to lay out pineapples then peaches, i.e. ready pineapple rings and cut the rings of peach. On top of the colander leaving 2-3 cm for the sponge cake.

Free space between the two rings is filled with peach slices. Below I show how I do it.

To do this, it took me only 2 hemispheres of the peach. I took the peach, and gently and very thinly sliced it rings, then these rings I cut out small circles. These circles I filled in the voids (see previous photo).

With canned rings leaves a lot of juice, and that it does not stagnate at the top, I pierce with the knife in plastic wrap. Make a few holes so that the juice could drain into the bottom dish, on which stands a colander.

Looks like the top making my Pineapple-Peach cake. The colander while leave alone and move on to preparing the filling.

Beat with a mixer the following ingredients: Cream+sour Cream+Sugar +Vanilla sugar. I shook for 10 minutes.

Then, pour in the smooth consistency of gelatin. And together with the gelatin again, mix everything with a mixer.

The cream I poured into a separate pan.

Cover the cream with a lid and put it in the fridge to harden for 1.5 hours.

Meanwhile, until the cream solidifies in the fridge I'm going to make the fruit filling. Canned peaches cut into cubes.

Then, the same cubes I slice canned pineapple.

Canned fruits I mix together.

Then I take the second pie crust and cut it in small cubes.

Here are the blocks I received after the cut sponge cake.

Get the cream from the fridge and add your chopped cubes of pineapple, peach and biscuit.

All carefully mix with a spoon until smooth.

Received a creamy mass I add in a colander. The cream spread on top of the peaches with pineapple.

Close all is the first biscuit crust. The press cake to the cream.

To biscuit not zavetrilos I close the plastic cover (I have a cover from the microwave oven). You can also close wrap or a package. Because I do it in the evenings, the cake put into the fridge for the whole night, and so you can leave it on 8 hours in the refrigerator to solidify.

When the cake is ready, I turn the colander on a round tray, remove from cake pan and plastic wrap.

Cake Pineapple-Peach "Dome" is ready!

So my cake looks on the cut. A PLEASANT TEA, MY FRIENDS!!!

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