Cake with peaches and cream foam

 

 

Ingredients (sheet approx. 20×30 cm):

Biscuit:

• 4 eggs

• 120 g of sugar

• 100 g of wheat flour

• 20 g of potato starch

• 1 teaspoon of baking powder

Peach layer:

• 1 can of peaches (about 800 g)

• 2 peach jelly

• 500 ml of hot water

Foam:

• 500 ml of 30% or 36% cream

• 250 g mascarpone cheese

• 80 g of powdered sugar

• 1 teaspoon of vanilla extract

Decoration:

• gel candies or sprinkles

Preparation:

Preheat the oven to 170°C and line the sheet with paper

baking.

Separate the proteins from the yolks, beat the proteins into a rigid foam,

gradually add sugar.

Add the yolks and mix briefly.

Sift the flour, starch and baking powder, add to

mass and gently mix.

Pour the dough into a sheet and bake for about 25–30 minutes, cool.

Drain the peaches and cut into cubes.

Dissolve the jelly in 500 ml of hot water and cool to

room temperature.

Mix peaches with solidifying jelly, pour on

sponge cake and put in the refrigerator to concentration.

Whip the cream stiffly, add mascarpone, sugar

powder and vanilla, briefly blend to combine.

Line the foam on a concentrated peach layer and

equalize.

Sprinkle the top with decoration and cool the whole for 2-3 hours.

Enjoy the taste with me! <3