Peach Cake Recipe

Instructions

1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam. Finally, add red and white food coloring to color, sift the soft flour and mix.
3. Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into a 16.5cm square mold, and clear the air bubbles.
4. Bake for about 35 minutes in an oven at 170 degrees (preheated for 20 minutes at 180 degrees), cool, cut off the top and cut into 2 pieces.
5. Peel and cut the peaches, then boil them in a pot with water, sugar, peach flesh and skins.
6. In another bowl, set the peach pulp and syrup separately and cool.
7. Put the mousse strip on the square mousse frame, lay the sheet on the floor, and apply peach syrup.
8. Apply whipped cream, put the boiled peaches on top, and then apply cream and a sheet.
9. Apply syrup to the sheet, spread the cream evenly, and harden in the refrigerator for 2-3 hours.
10. Remove the mold and mustard, and decorate with sliced ​​peaches and whipped cream.