Soufflé cake with peaches
Источник фото: https://ru.123rf.com/profile_dyeru
A delicious jelly cake made from ready-made biscuits and cream with peaches will certainly please your loved ones and guests.
The dessert is delicate, like a soufflé, beautiful and very easy to prepare. Peach soufflé cake is perfect for breakfast or a holiday feast. Prepare quite quickly and from simple ingredients. The cake will definitely appeal to all peach lovers.
Ингредиенты
Peaches - 4-5 pcs. (600 g)
Cream 33% - 500 ml
Sugar - 150 g
Powdered sugar - 3 tbsp. spoons
Cookies "Savoiardi" - 200 g
Instant gelatin - 1.5 tbsp. spoons
Orange jelly (dry) - 1 sachet (90 g)
Рецепт
1. Leave one or two peaches to decorate the dessert. Wash three peaches and cut their skins.
2. In a saucepan, bring 500 ml of water with sugar to a boil. Dip the prepared peaches into the syrup and boil for 5-7 minutes until soft.
3. Then remove the peaches from the syrup, place on a sieve, and cool slightly. Peel and pit the peaches. Do not pour out the syrup.
4. Place the peach pulp in a blender and grind until smooth. You should get 300 ml of peach puree.
5. Pour 100 ml of cold water over gelatin and leave for 5 minutes. Then heat in a water bath until the gelatin is completely dissolved (do not boil).
6. Pour the diluted gelatin into the peach puree and mix thoroughly.
7. Beat the cream with powdered sugar into a fluffy mass.
8. Without stopping whipping, pour peach puree with gelatin into the cream. Whisk together.
9. You should get a thick, homogeneous, smooth mass.
10. Line a springform pan with a diameter of 25 cm with parchment. Moisten Savoiardi cookies in peach syrup and place on the bottom of the mold.
11. Then spread the creamy peach jelly in an even layer and place the cake without baking in the refrigerator for 2 hours. During this time, the creamy jelly will completely harden, even faster.
12. Prepare orange jelly (according to the instructions on the package). To do this, heat 300 ml of syrup to a boil, dilute the contents of the bag in it, stir until completely dissolved and cool.
13. Peel and pit peaches for decoration. Cut into thin slices.
14. Remove dessert from the refrigerator and place peach slices in a circle.
15. Then carefully pour the prepared jelly into the center of the cake with a tablespoon. A layer of jelly should cover the peach slices.
16. Place the cake in the refrigerator again for 2-3 hours, until the jelly hardens.
17. When the jelly has completely hardened, the peach soufflé cake is ready. Carefully release the dessert from the mold and serve.
Bon appetit!