Ingredients
Cake sheet
- 4 Eggs
- 100g Sugar
- 3g Vanilla extract
- 35g Unsalted butter
- 40g Milk
- 100g Cake flour
Peach jelly
- 30g Water
- 2g Gelatin powder
- 5g Sugar
- 2g Lemon juice
- 2 Peaches
Peach syrup
- Peach peel
- 80g Water
- 15g Sugar
- 4g Lemon juice
Boiled peach
- 100g Peach
- 25g Sugar
- 3g Lemon juice
- 200g Whipping cream
- 20g Sugar
- Pink whipped cream (80g whipping cream + 8g sugar + red food coloring)
- 70g Whipping cream + 7g Sugar
Instructions
Cake sheet
- Place the bowl with the eggs over a saucepan of simmering water and add the sugar and vanilla extract.
- Stirring constantly, bring the mixture to a temperature of about 40 degrees, and remove the pan from the heat.
- Place the bowl with the butter and milk over a saucepan and bring the temperature to 50-60 degrees over medium heat.
- Whisk the egg wash into dense, stiff peaks (on low speed for a minute or two to clear the air pockets).
- Sift in the flour and mix it in, then add a little dough to the bowl with the butter and milk.
- add to the main batter, mix evenly, and pour into the oven pan.
- Bake in a 175-degree oven for about 35 minutes, let cool, then cut off the bottom and cut 3 1.5 cm pieces.
- Cut into 15 cm mousse molds and prepare.
Peach jelly, syrup, stewed
- Soak the powdered gelatin in water for 10 minutes, then heat in the microwave for 15 seconds to dissolve.
- Add the sugar and lemon juice and mix.
- remove the skin from the peaches and cut them into hemispheres with a fruit cutter, collecting the skin as well.
- Pour the gelatin mixture into the hemisphere molds little by little and add the peaches cut into halves.
- Set in the refrigerator for at least 2 hours.
- Chop the peaches, add sugar and lemon juice to the peach peel, bring to a boil, strain, and chill.
- Place the chopped peaches in a saucepan, add the sugar and lemon juice, and simmer until the water is gone.
- Whip the whipping cream with the sugar and fold in the stewed peaches and red coloring.
- Place the cake sheet on a baking sheet, drizzle with the peach syrup, and pipe the white whipped cream.
- Squeeze the peach mixture between the layers of white cream.
- Repeat stacking, lightly coat with white cream, and place in the refrigerator for 30 minutes.
- Smooth the cake with the pink whipped cream.
- Spread about 50% of the whipped cream over the cake and top with peach jelly.
