- Several types of jelly - apple, orange, strawberry and kiwi
- Peach - 1 pc.
- Sour cream - 200 gr.
- Sugar - 1 tbsp
- Instant gelatin - 1 tbsp.
- Decoration - grated White chocolate or fresh fruit
Cooking method:
According to the instructions on the package, prepare the jelly and send it to solidify in the refrigerator for two or three hours.
Mix sour cream with sugar. If you are very sweet, you can add more sugar, but do not get carried away: jelly is already so sweet that it does not turn out too cloying.
100 gr. bring water to a boil, reduce the gas to a minimum, add gelatin and stir until it is completely dissolved. Leave the gelatin mixture to cool. In the meantime, cut the peaches into cubes.
When the gelatin mixture becomes barely warm, add it to the sour cream and mix thoroughly.
Now you can begin to "shape" the cake.
Cover the form with cling film. You can cut the jelly directly in the plates into cubes and put all kinds of jelly into the mold with a spoon mixed with peaches. When laying the first layer - pour sour cream flush with the ingredients. The next layer is again a mixture of jelly and peaches. And so, until the form is filled or the sour cream runs out. All this beauty can be covered with a biscuit cake, even purchased, or you can leave it like that.
We send it to the refrigerator for the whole night, and in the morning we turn it over beautiful dish and serve to guests. You can decorate it with grated white chocolate or fresh fruit.
We wish you bon appetit!
- Beat eggs with sugar until fluffy. Mix in the sifted wheat flour, salt to taste, vanilla sugar. You can add a pinch of soda. Grease a baking dish with oil, put the resulting biscuit dough, oven at 200 degrees for 15 - 20 minutes.
- Readiness of baking check with a toothpick, cool in the form. To prepare the soufflé, you will need chilled cream and yogurt. Whip the cream with granulated sugar into a thick foam, add thick yogurt, mix until smooth.
- Soak gelatin in a little water for 15 minutes. Add lemon juice to it, warm a little. Pour into soufflé, stir. ready mix put in the refrigerator. Drain the syrup from the canned peaches. Part of the liquid will be needed for impregnation, part for making jelly.
- Add granulated sugar to the first part, warm up, pour in lemon juice, brandy or cognac, cool. To make jelly, add orange juice to the syrup, heat, add sugar. Pour a little gelatin cold water, add lemon juice, pour into syrup.
- Mix the mass, if necessary, add a little more orange juice and sugar. Put the finished cake in a form with removable sides. Soak with cooled syrup, lay out the soufflé. Put in the refrigerator, the top layer should harden a little.
- Cut the peaches from the jar into slices, put on the surface of the cake in any order, pour half the jelly, put it back in the refrigerator. Remove the cake and pour the remaining half of the jelly and return the dessert to the refrigerator until completely solidified.
- When serving, remove the cake, separate the soufflé and jelly from the edge of the mold with a knife. Cut with a warm knife, dipping it in hot water. Decorate biscuit cake with peach soufflé strawberries and fresh mint leaves.
Delicate, light, sunny cake with soufflé, peaches and jelly - delicious and almost diet recipe for sweet lovers!
We made a similar cake with apricots, and now let's try with their relatives - peaches, equally velvety and sunny fruits :) Moreover, the recipes are still different: there the top layer consists of a delicate fruit mousse, and here - from jelly .
Thin sponge cake is combined with a delicate yoghurt-creamy layer, while juicy fruits and transparent amber jelly add bright colors.
I did in the form of 23 cm. If you want tall cake, then you can take a smaller mold, 18-20 cm, but then it will have to be somehow built up so that the height of the sides is enough for all three layers of the cake.
Ingredients:
For the biscuit base:
- 2 eggs;
- 100 g of sugar;
- 100 g flour;
- 2/3 teaspoon baking powder.
For the creamy yoghurt soufflé:
- 0.5 l cream 20-30%, not very thick, but not liquid;
- 200 g thick peach yogurt;
- 3 tablespoons sugar (or to taste)
- 1 tablespoon of gelatin;
- 100 ml of water;
- A pinch of vanilla.
For the peach layer:
- 1.5 cups (300 ml) canned peach syrup
- 1.5 tablespoons of gelatin;
- 3-4 pieces of canned peaches;
- 50 ml of orange juice;
- 1 tablespoon lemon juice;
- Optional - a pinch of orange dye.
For decoration:
- Green mint leaves.
Souffle yogurt needs thick, not drinkable, but such that you can eat with a spoon. I found 10%, maybe from 3.2% fat. Cream and yogurt in the soufflé can be replaced with just 20% sour cream, but with a hint of peach and cream, the taste is more interesting.
You can collect the cake without a special ring, in a detachable form. Only for this it must certainly be airtight, without cracks - this is the time. And the biscuit after baking does not need to be removed - these are two.
How to bake:
First, bake the biscuit base. However, the base can be cupcake, and even sand - but I like jelly cakes with biscuit the most. Cooking according to a simple biscuit cake recipe, only I reduced the number of ingredients by a third to make the cake thinner.
We prepare the form by covering the bottom with parchment and slightly lubricating the bottom and walls vegetable oil. We preheat the oven to 200C and prepare the dough, because it should be baked immediately.
To the eggs room temperature add sugar and beat with a mixer for 3-4 minutes, starting at low speed and gradually increasing until the mass becomes light, thick and fluffy, increasing in volume by 2.5-3 times.
Sift the flour, combined with the baking powder, and gently stir in the dry ingredients with a spoon, in a circle, from bottom to top in one direction.
thick, thick crust spreads like a ribbon when it is poured into a mould. Let it spread evenly, put the mold in the oven and bake at 190-200C for 20-25 minutes, or (as time varies for different ovens) until a dry wooden skewer and a golden brown top.
We let the finished biscuit stand in the switched off oven for 10 minutes so that it does not sit down. Then take it out and let it cool down. In the meantime, we'll make a soufflé.
Boil water and hot, 90C, pour gelatin. Stir until the grains dissolve and let cool to room temperature.
Mix chilled cream with peach yogurt, add a little sugar to taste and vanillin.
Pour the dissolved gelatin into the cream mixture and beat lightly with a mixer - so that the ingredients mix well.
Pour the cream with gelatin onto the cooled cake and put in the refrigerator for an hour or an hour and a half, until completely solidified.
When the soufflé is set, it's time to prepare the jelly for the top layer. We heat the peach syrup to 70-80C and pour in the gelatin. Stir again to melt the grains.
Pour orange and lemon juice into the syrup. You can add a little orange dye, after dissolving it in a teaspoon of water.
While the jelly cools to room temperature (just don't miss it, otherwise it will start to harden right in the bowl, and not on the cake), cut into slices canned peaches and beautifully lay them on top of the soufflé.
When the jelly has completely cooled down (attention, this is important! - if you pour it on a warm soufflé, the creamy layer will begin to melt), - with a tablespoon, carefully and evenly, pour half of the jelly over the peaches. If you pour everything at once, the fruit will float and mix.
We put the cake in the refrigerator for 15-20 minutes, and when the first layer of jelly hardens, we take it out and pour the rest of the jelly.
Put it back in the fridge for 4-5 hours or overnight.
And in the morning you can try peach soufflé cake!
It glows in the sun like amber!
The cake is fragrant. The taste is very gentle. Jelly layer not rubber, but porous and airy due to whipping in a blender.
But keep in mind that when gelatin is added, the taste of the original product, in this case peaches, is greatly reduced. Therefore, I had to add additional lemon juice and sugar to the jelly.
I made a white sour cream layer on top just to shade the peach roses. It may not be done at all. But if someone needs it, then the composition is as follows: 200 g of sour cream + 3 teaspoons of sugar + 50 ml of syrup with gelatin.
COMPOUND
DOUGH
3 eggs, 0.5 cup sugar, vanilla, 2/3 cup flour, 1 teaspoon baking powder
PEACH JELLY
1 large can of canned peaches (net 825g), 20g gelatin, 1 tsp lemon juice, 1~2 tsp sugar
Korzh
Beat eggs with sugar and vanilla until fluffy.
Mix flour with baking powder. You should get a thick flowing dough.
Grease the bottom of the form d = 20 cm with oil or put a circle of baking paper on the bottom.
Pour out the dough.
Cover the top of the mold with foil.
Put the form with the dough into the oven preheated to t=170~180°C for 25~35 minutes.
Readiness to check with a wooden stick.
WITH finished cake remove the foil. Turn off the oven, open the door.
Cool the cake without removing it from the oven.
When the cake has cooled to warm, remove it from the mold and leave to cool further.
When the cake is completely cooled, cut off the top crust.
Cut the crumb so that the walls are 1.5 ~ 2 cm thick. You will get something like a biscuit basket.
Dry a little of the crumb that has been taken out in the oven, cool and crush into crumbs. The rest of the crumb and crust can be eaten or used in another dish.
peach jelly
Open the jar of peaches and drain the syrup. You should get about 300 ml of syrup.
Pour gelatin into the syrup, stir and leave to swell.
Set aside two peach halves to decorate the cake. (For example, you can make roses. Or you can cut the peaches into slices, which are then laid in a circle on the cake.)
Cut the three halves into small pieces.
Place the rest of the peaches in a blender.
Pour sugar there and squeeze the juice from the lemon.
Whisk everything.
Put a cup with swollen gelatin in a container with boiling water and wait until the gelatin is completely dissolved.
Pour about 2 tablespoons of gelatin syrup.
Pour the rest of the syrup into a blender to the peaches and beat everything again.
Cake assembly
Using a pastry brush, brush the sides of the biscuit basket with peach puree. Pour the biscuit crumbs onto the table or a large flat plate. Roll the biscuit over the crumbs like a wheel so that the crumbs stick to the sides of the cake.
Mix peach puree with chopped peaches.
Put the peach mass into the basket.
Decorate with reserved peaches on top.
To prevent the peaches from winding, they need to be smeared on top with the left gelatin syrup (if it has frozen by this time, then dissolve it by placing a cup of syrup in hot water). Put the cake in the refrigerator until the jelly is completely hardened.
Peach Baking Recipes:
 |
|
| - cake with peaches, jam and cream "44 level" |
 |
Experienced confectioners recommend using fresh peaches in combination with biscuit dough. Thanks to its delicate and airy structure, it favorably sets off the taste of these summer fruits. In addition, the biscuit bakes quite quickly, and it will take less time to prepare the dough if you attach a food processor to the case.
The five most commonly used ingredients in peach cake recipes are:
Many peach cake recipes are also prepared on shortcrust pastry. It can be prepared with both margarine and butter. The most successful will be lush, crumbly, well-kept shape.
You can make a peach cake by combining ready-made gingerbread, cookies with sour cream or butter cream. The advantage of this is that the cake does not require heat treatment, which means it will take less time to cook.
Suitable cream for peach cake
Among the most suitable creams for peach cake are:
- sour cream
- creamy
- cottage cheese
- on condensed milk with sour cream
Peaches are used both fresh and canned. They are added to both dough and cream (or to one thing). Cut into small pieces or spread in beautiful slices on the top and sides of the peach cake (recipes can be any).
Five of the fastest peach cake recipes:
How to decorate a cake with peaches
If the peaches in the cake are used as a decoration, you can pick up a few good solutions.
- Slices of peaches frozen in jelly look good. To assemble such a cake, it is necessary to lay out a fruit pattern at the bottom of a round shape (for brightness, take other fruits of different colors) and pour it with jelly. As it hardens, continue assembling the cake, remembering that the bottom of it will be the top.
- Roses harvested from thin slices of peeled peaches. This is a rather laborious task, designed for an experienced cook, but after several attempts it will certainly work out.
- Any pattern that the imagination tells, lined with peeled peaches (preferably canned) on top of the cream.
- Peaches in sticky syrup as an alternative to peaches in jelly. The syrup, while solidifying, creates a nice gloss on the fruit.
