Peach cake

Category: Bakery products
Peach cake

Ingredients

almond flour 95 g
powdered sugar 30 g
egg whites 100 g
fine sugar 30 g
lemon zest 1 table. l.
lemon juice 2 table. l.
Peach Jelly:
peach puree 100 g
gelatin 5 g
fine sugar 30 g
sage leaves
Peach mousse:
peach puree 100 g
gelatin 10 g
whipped cream 100 ml
meringue 100 g
Italian meringue:
egg whites 90 g
fine sugar 120 g
water 40 ml
Covering - velor

Cooking method

  • Recipe from the site of Nina Tarasova from the confectionery house "Hugo & Victor" - Hugo Peche.
  • Almond-lemon dacquoise, peach jelly with sage, peach-creamy mousse with meringue, chocolate velor.
  • The original recipe uses verbena leaves, I made with sage leaves.
  • The combination is harmonious.
  • Peach puree:
  • Put 6 pieces of peaches in a deep saucepan, pour water to cover them, add 50 g of sugar. Bring to a boil and simmer for 1 minute. Then drain the hot water immediately and add ice cold water. After a minute, take out the peaches and you can easily peel them off. Cut into several pieces and remove the seeds.
  • Puree the pulp with a blender.
  • Peach cake
  • Peach Jelly:
  • Soak gelatin in cold water and let it swell.
  • Heat the peach puree with sugar until dissolved. If using sage leaves, add them too, then let sit for 15 minutes. Dissolve the gelatin in a warm mass and distribute everything into forms 3-4 cm in diameter, 1.5-2 cm high. Freeze.
  • Almond-lemon dacquoise:
  • Preheat the oven to 190C.
  • Sift almond flour with icing sugar.
  • Beat egg whites with sugar (adding it a little), adding lemon juice and zest. Continue whisking until stiff peaks.
  • Combine both of these mixtures very carefully, kneading with a soft spatula so that the mass does not settle. Place the dough in a cooking bag with a 9 mm round and even nozzle.
  • Make sponge dough mugs 7 cm in diameter. Sprinkle lightly with powdered sugar and bake in a preheated oven for 7-8 minutes or until golden brown. Allow the finished dacquoise to cool completely and then remove from the surface of parchment paper or silicone mat.
  • Peach mousse:
  • Soak gelatin in cold water and let it swell.
  • Heat the peach puree to 80C and dissolve the swollen gelatin in it.
  • Whisk the cream until soft peaks.
  • Make an Italian meringue from proteins, sugar and water: beat the whites on medium speed until fluffy; Heat water with sugar to 118C and pour in a thin stream into whipping whites. Continue whisking until the mixture is shiny, glossy, dense. Approximate operating temperature 40C.
  • Toss the peach puree first with the Italian meringue, then the cream.
  • Put the resulting mousse in a hemisphere 8 cm in diameter, filling it halfway. Take out the frozen jelly and place it in the center of the mousse, slightly submerged. Cover the jelly with mousse, almost reaching the edge of the form, level and lay the biscuit neatly, also slightly submerging it so that the mousse comes out from all sides. Place in the freezer.
  • Cover the frozen cake with velor.
  • Peach cake


celfh
Oh, what a beauty !!!
Irina Dolars
Here is the "velor" in each cabinet in the corner is
Urgent need to buy

Thanks for the recipe!

Do you have your own pastry shop?
olesya26
: swoon: Super !!!! WELL DONE!!!!!!
prascovia
Great recipe! Gorgeous presentation! Tell me purchased velor (I can't recognize the color), or did you do it yourself? Thank you!
louisa
Quote: Irina Dolars
Here is the "velor" in each cabinet in the corner is
I immediately thought about it too
peaches are gorgeous
nar-din
Quote: Irina Dolars
Here is the "velor" in each cabinet in the corner is
Velor, today, is not a luxury. Sold in any confectionery store) yes, the price is not small, but its consumption is very economical, it lasts for a long time)))
Quote: Irina Dolars
Do you have your own pastry shop?
No, this is my hobby))) I study at home little by little I like it, for now, this is the case))) I'm waiting for it to get bored
Quote: prascovia
Tell the purchased velor
No, this is a mixture of cocoa butter + chocolate, using a spray gun and a compressor) the color was made peach and then tinted with dry English paints (used for flowers)

Girls, thank you all very much for the positive and sincere emotions

Irina Dolars
You are very talented! The approach to cooking is professional !!
I dare to assure you: this does not get boring!
prascovia
Ella! Thank you so much! In general, I just assumed that about velor, the color of the purchased one is much brighter, and you are straight peach delicacy! And the fact that they tinted with dry paints, a separate respect! It turned out very nicely!
Trendy
Ella, gorgeous performance! I saw this dessert from Nina and from the author, but what you cooked looks much more like a peach. Although I have great respect for the work of Nina Tarasova.
lungwort
Stunned! I have no words! Just fell (or fell out?) I take it to bookmarks to admire. It is impossible to repeat this.

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