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 Cake "Autumn Waltz" Recipe
What do you associate autumn with??? For me personally, autumn is a bright, colorful autumn of multicolored colors... the rustle of leaves underfoot.. bright umbrellas during light drizzling rain... a warm blanket and delicious tea with cake.. I suggest you, my dear ones, get comfortable and enjoy a delicious delicate cake!!! Soft soaked sponge cake, tender souffle and juicy peaches are sure to give you moments of pleasure, peace...
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swiss Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
For biscuit:
For impregnation:
For the souffles:
For the filling:
  • 1 jar Peach canned, I have jar 820 g
For decoration:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Swiss Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
For biscuit:
For impregnation:
For the souffles:
For the filling:
  • 1 jar Peach canned, I have jar 820 g
For decoration:
Instructions
  1. For a biscuit, whisk the eggs with white sugar and increase the volume several times.
    For a biscuit, whisk the eggs with white sugar and increase the volume several times.
  2. Mix the flour with baking powder and sift into the egg mass in small portions, stirring gently with a mixer at low speed or with a spatula. Grease the mold with oil and sprinkle with flour. Pour the dough into the mold and bake in a preheated 180 degree oven for 35-40 minutes until ready. The shape is 27 cm in diameter.
    Mix the flour with baking powder and sift into the egg mass in small portions, stirring gently with a mixer at low speed or with a spatula. Grease the mold with oil and sprinkle with flour. Pour the dough into the mold and bake in a preheated 180 degree oven for 35-40 minutes until ready. The shape is 27 cm in diameter.
  3. Cool the finished biscuit on the grill. I always bake a biscuit in the evening and leave it to "ripen" overnight. Then, when sliced, it does not crumble and is perfectly soaked. This is the cake I got.
    Cool the finished biscuit on the grill. I always bake a biscuit in the evening and leave it to "ripen" overnight. Then, when sliced, it does not crumble and is perfectly soaked. This is the cake I got.
  4. For impregnation, whisk sour cream with sugar and vanilla sugar. Sour cream can be taken of any fat content. I have sour cream with 18% fat content. Cut the sponge cake in half. Put a couple of tablespoons of sour cream on a dish, and put the bottom of the biscuit on top.
    For impregnation, whisk sour cream with sugar and vanilla sugar. Sour cream can be taken of any fat content. I have sour cream with 18% fat content. Cut the sponge cake in half. Put a couple of tablespoons of sour cream on a dish, and put the bottom of the biscuit on top.
  5. The top of the cake is liberally smeared with sour cream. Lay out the top of the cake with the cut up and also soak it well with sour cream.
    The top of the cake is liberally smeared with sour cream. Lay out the top of the cake with the cut up and also soak it well with sour cream.
  6. Pour gelatin with cold boiled water and leave to swell. I use instant gelatin.
    Pour gelatin with cold boiled water and leave to swell. I use instant gelatin.
  7. While the gelatin swells and the cakes are soaked, let's prepare the most delicate creamy souffle. To do this, whisk the yolks with sugar until a thick white mass forms, pour in the milk, pour in the flour and put it in a water bath, stirring occasionally. The mass will increase slightly in volume. As soon as the first bubbles begin to appear, stir and remove from the heat. Cover with a film in the "contact" mode and put it to cool in cold water, stirring occasionally.
    While the gelatin swells and the cakes are soaked, let's prepare the most delicate creamy souffle. To do this, whisk the yolks with sugar until a thick white mass forms, pour in the milk, pour in the flour and put it in a water bath, stirring occasionally. The mass will increase slightly in volume. As soon as the first bubbles begin to appear, stir and remove from the heat. Cover with a film in the "contact" mode and put it to cool in cold water, stirring occasionally.
  8. Beat the softened butter with a mixer and gently add a spoonful of cooled custard. Beat well with a mixer each time. We get the most delicate custard. Beat well-cooled cream with powdered sugar to strong peaks. Dissolve the gelatin in a water bath and gently pour it through a strainer into the whipped cream. All beaten up.
    Beat the softened butter with a mixer and gently add a spoonful of cooled custard. Beat well with a mixer each time. We get the most delicate custard. Beat well-cooled cream with powdered sugar to strong peaks. Dissolve the gelatin in a water bath and gently pour it through a strainer into the whipped cream. All beaten up.
  9. And now carefully, little by little, add the custard to the cream, mixing well with a mixer each time. It turns out a very delicious creamy cream, which when solidified will turn into a delicate souffle.
    And now carefully, little by little, add the custard to the cream, mixing well with a mixer each time. It turns out a very delicious creamy cream, which when solidified will turn into a delicate souffle.
  10. In advance, remove the peaches from the syrup and cut into slices.
    In advance, remove the peaches from the syrup and cut into slices.
  11. Install a detachable ring around the bottom of the cake. Put half the number of peaches on the cake.
    Install a detachable ring around the bottom of the cake. Put half the number of peaches on the cake.
  12. Pour over most of the souffle. Put the remaining peaches on top of the souffle.
    Pour over most of the souffle. Put the remaining peaches on top of the souffle.
  13. Place the peaches on top of the cake with the slice down and pour over the remaining souffle. Put it in the refrigerator to freeze. I usually leave it overnight.
    Place the peaches on top of the cake with the slice down and pour over the remaining souffle. Put it in the refrigerator to freeze. I usually leave it overnight.
  14. After solidification, carefully release the cake from the ring, for this you need to walk a little along the walls with a hot hairdryer and everything will go away safely without damage!!! Decorate as you see fit. I decorated the sides with sugar lace.
    After solidification, carefully release the cake from the ring, for this you need to walk a little along the walls with a hot hairdryer and everything will go away safely without damage!!! Decorate as you see fit. I decorated the sides with sugar lace.
  15. To decorate the top, I suggest preparing a light and airy protein custard, which will pleasantly set off the taste of a creamy souffle. It is prepared very quickly and simply, but there are no step-by-step photos, because two hands are involved at once. Mix sugar and water in a saucepan, put on fire and cook after boiling for 4 minutes. Add citric acid and mix intensively. Cook for another 3 minutes. Simultaneously with the syrup, whisk 3 chilled proteins into a strong foam. Pour the hot syrup into the whites in a thin stream, continuing to beat. The cream will begin to thicken and increase in volume. Beat until completely cooled. You can add various dyes and decorate as you wish. The cream holds its shape perfectly.
    To decorate the top, I suggest preparing a light and airy protein custard, which will pleasantly set off the taste of a creamy souffle. It is prepared very quickly and simply, but there are no step-by-step photos, because two hands are involved at once. Mix sugar and water in a saucepan, put on fire and cook after boiling for 4 minutes. Add citric acid and mix intensively. Cook for another 3 minutes. Simultaneously with the syrup, whisk 3 chilled proteins into a strong foam. Pour the hot syrup into the whites in a thin stream, continuing to beat. The cream will begin to thicken and increase in volume. Beat until completely cooled. You can add various dyes and decorate as you wish. The cream holds its shape perfectly.
  16. The description turned out to be long, but in fact it is being prepared very quickly. I interrupted cooking for 3 days.
    The description turned out to be long, but in fact it is being prepared very quickly. I interrupted cooking for 3 days.
  17. The pie turns out to be very TENDER!!
    The pie turns out to be very TENDER!!
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