What do you associate autumn with??? For me personally, autumn is a bright, colorful fall of colorful colors... rustling leaves under the feet.. bright umbrellas during a light drizzle... a warm blanket and a delicious tea with cake.. I suggest You, my dear, get comfortable and enjoy a delicious delicate cake!!! Soft soaked sponge cake, tender souffle and juicy peaches will definitely give you moments of pleasure, peace and tranquility...
| Cook Time | 120 minutes |
| Servings |
Ingredients
For biscuit:
- 4 pieces Chicken eggs
- 150 gram Sugar
- 150 gram Flour wheat / Flour
- 1 teaspoon Baking powder
For impregnation:
- 400 gram Sour cream
- 100 gram Sugar
- 1 pack Vanilla sugar
For the souffles:
- 1 glass Milk
- 1 glass Sugar
- 7 pieces Egg yolk
- 100 gram Butter
- 500 ml Cream (35%)
- 30 gram Gelatin
- 120 ml Water boiled chilled for soaking gelatin
- 1 pack Vanilla sugar
- 2 tablespoons Flour
- 4 tablespoons Sugar powder
For the filling:
- 1 jar Peach canned, I have jar 820 g
For decoration:
- 3 pieces Egg white
- 1 glass Sugar
- 1/3 glass Water
- 1/3 teaspoon Lemon acid
Ingredients
For biscuit:
For impregnation:
For the souffles:
For the filling:
For decoration:
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Instructions
- For the biscuit, beat the eggs with sugar until white and increase in volume several times.
- Mix the flour with the baking powder and sift into the egg mass in small portions, gently stirring with a mixer at low speed or with a spatula. The form of grease and sprinkle with flour. Pour the dough into the mold and bake in preheated to 180 degrees for 35-40 minutes until tender. The shape is 27 cm in diameter.
- Ready biscuit cool on the grill. I always bake a sponge cake in the evening and leave for the night to "ripen". Then when cut, it does not crumble and is perfectly impregnated. This is the cake I got.
- For impregnation, beat sour cream with sugar and vanilla sugar. Sour cream can take any fat content. I have sour cream 18% fat content. Sponge cake cut in half. Put a couple of tablespoons of sour cream on a dish and put the lower part of the sponge cake on top.
- Top cake liberally lubricate sour cream. The upper part of the cake put the cut up and also well impregnated with sour cream.
- Gelatin pour cold boiled water and leave to swell. I use instant gelatin.
- While the gelatin swells, and the cakes are soaked let's prepare the most delicate creamy souffle. To do this, beat the yolks with sugar to a thick white mass, pour in the milk, add the flour and put in a water bath, stirring occasionally. The mass will increase slightly in volume. As soon as the first bubble starts to appear, mix and remove from heat. Covers with a film in the "contact" and put in cold water to cool, stirring occasionally.
- Softened butter beat with a mixer and, gently, add a spoonful of cooled custard. Each time, beat well with a mixer. We get the most delicate custard. Beat well-cooled cream with powdered sugar until strong peaks. Dissolve gelatin in a water bath and gently pour through a strainer into whipped cream. All beat up.
- And now gently, little by little, add the custard to the cream, each time stirring well with a mixer. It turns out a very delicious creamy cream, which when solidified will become a tender souffle.
- In advance atteriwem peaches from syrup and cut into slices.
- Around the bottom of the cake to install a split ring. On the cake put half the number of peaches.
- Pour on top of the most part soufflé. On top of the souffle put the remaining peaches.
- Peaches put the top part of the cake cut down and pour the remaining souffle. Put in refrigerator for freezing. I usually leave it overnight.
- After hardening, gently release the cake from the ring, for this purpose it is necessary to walk a little on the walls with a hot Hairdryer and everything will safely depart without damage!!! Decorate on their own. I decorated the sides with sugar lace.
- For the design of the top, I propose to make 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, beat 3 chilled proteins to a strong foam. Thin stream pour the hot syrup into the whites, continuing to whisk. The cream will begin to thicken and increase in volume. Beat until cool. You can add different dyes and decorate at your discretion. The cream holds its shape perfectly.
- Description has turned out long, but it is actually cooked very quickly. I broke the preparation for 3 days.
- The cake is very TENDER!!
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