Print Recipe
 Sponge Cake with Peach Recipr
Juicy, delicious and tender sponge cake with fragrant peaches.
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 Czech Cuisine
Keyword Easy, For Beginners
Cook Time 105 minutes
Servings
Ingredients
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 Czech Cuisine
Keyword Easy, For Beginners
Cook Time 105 minutes
Servings
Ingredients
Instructions
  1. Prepare all the ingredients.
    Prepare all the ingredients.
  2. In a deep bowl, break the eggs and beat them into a fluffy foam. Eggs should be at room temperature, then they will be better beaten.
    In a deep bowl, break the eggs and beat them into a fluffy foam. Eggs should be at room temperature, then they will be better beaten.
  3. Next, we start adding 200 g of sugar. The egg mass should greatly increase in size and become thick.
    Next, we start adding 200 g of sugar. The egg mass should greatly increase in size and become thick.
  4. Then carefully add the flour mixed with baking powder to the egg mixture with a spatula. We mix with a spatula in one direction, so that the egg mixture does not fall in size.
    Then carefully add the flour mixed with baking powder to the egg mixture with a spatula. We mix with a spatula in one direction, so that the egg mixture does not fall in size.
  5. We cover the split form with baking paper and pour out the resulting dough. We send it to the preheated oven to 180 degrees for 35 - 40 minutes (we will look at it when ready).
    We cover the split form with baking paper and pour out the resulting dough. We send it to the preheated oven to 180 degrees for 35 - 40 minutes (we will look at it when ready).
  6. Prepare the jelly. 1. Soak the gelatin in 50 ml of warm water, so that it completely dissolves and add it to the juice from the canned peaches. 2. The split ring is covered with food film (we make the bottom). Spread the peach halves and pour a mixture of gelatin and juice from the peaches. We send it to the refrigerator, so that the liquid freezes.
    Prepare the jelly. 1. Soak the gelatin in 50 ml of warm water, so that it completely dissolves and add it to the juice from the canned peaches. 2. The split ring is covered with food film (we make the bottom). Spread the peach halves and pour a mixture of gelatin and juice from the peaches. We send it to the refrigerator, so that the liquid freezes.
  7. Prepare the cream. 1. In a bowl, put the sour cream, the remaining sugar and whisk until the sugar is completely dissolved. 2. Beat the cold cream until stable peaks. 3. Whipped cream is gradually introduced into the sour cream, and then put in the refrigerator. Until we need them.
    Prepare the cream. 1. In a bowl, put the sour cream, the remaining sugar and whisk until the sugar is completely dissolved. 2. Beat the cold cream until stable peaks. 3. Whipped cream is gradually introduced into the sour cream, and then put in the refrigerator. Until we need them.
  8. Completely cooled sponge cake cut into 2 parts.
    Completely cooled sponge cake cut into 2 parts.
  9. We collect the cake in the form. 1. Put 1 half of the sponge cake on the bottom. Lubricate 1/2 part of the cream. 2. Next, we put 2 half of the sponge cake. Cover with cream, leaving the part on the sides. 3. Put it in the refrigerator for 15 minutes, so that the cream would freeze a little.
    We collect the cake in the form. 1. Put 1 half of the sponge cake on the bottom. Lubricate 1/2 part of the cream. 2. Next, we put 2 half of the sponge cake. Cover with cream, leaving the part on the sides. 3. Put it in the refrigerator for 15 minutes, so that the cream would freeze a little.
  10. Next, carefully spread the jelly with peaches on the cake. Remove the mold and cover the sides with the remaining cream. Sprinkle the sides with crushed nuts. We put it in the refrigerator overnight, so that the cake is completely soaked. You can serve it to the table.
    Next, carefully spread the jelly with peaches on the cake. Remove the mold and cover the sides with the remaining cream. Sprinkle the sides with crushed nuts. We put it in the refrigerator overnight, so that the cake is completely soaked. You can serve it to the table.
  11. Bon appetit.
    Bon appetit.
0 0 votes
Article Rating
       

Related posts:

Lemon Sponge Cake under a Gentle Cloud Recipe Sponge Cake “Russian Forest” Recipe Sponge Cake with Pineapples and Mascarpone Recipe Sponge Cake with Berry Layer Recipe Sponge Cake with Liqueur Recipe Sponge Cake with Halva Recipe Carrot Cake with Peach Souffle Recipe Jelly-Peach Cake Recipe Sponge Cakes “Chocolate Christmas Trees” Recipe Sponge Cake “Christmas Tree” with Marshmallows Recipe A Good Sponge for Sweet Roll Recipe Sponge Roll “Kiwi” Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments