Mint and Peach Cake

[Peach dacquoise:]

Mint and Peach Cake

Category: Confectionery

Ingredients
Peach dacquoise:
Peaches	90 gr.
Chicken egg proteins	82 gr.
Sugar	95 gr.
Almond flour	50 gr.
Wheat flour	45 gr.
Peach compote:
Peaches	200 gr.
Sugar	50 gr.
Pectin	5 gr.
Gelatin	6 gr.
Water for soaking gelatin	30 gr.
Lemon juice	1 tbsp. l.
Ground star anise	pinch
Vanilla	(optional)
Mint mousse:
Yolks	2 pcs.
Cream 10%	150 gr.
Sugar	100 g
Mint	5 large twigs
Cream 33%	400 gr.
Vanilla sugar	10 gr.
Powdered sugar	1 tbsp. l.
Gelatin	17 gr.
Water for soaking gelatin	70 gr.
Mint syrup (optional)	1 tsp

Cooking method

• Let's start cooking with peach compote:
• Soak the gelatin.
• Peaches, if possible, peel and cut into arbitrary cubes (I had half a centimeter, I think).
• We place them in a saucepan, heat them up, add sugar mixed with pectin and star anise.
• Boil a little (about 4 minutes), turn it off, add lemon juice, mix it a little, cool it a little, add the swollen gelatin and mix very well.
• 
• Pour into a ring covered with foil (I had a 14 cm diameter).
• 
• Cool and put in the freezer.
• Cooking peach dacquoise:
• Cut the peaches (I also added a little apricot) into small cubes.
• 
• Beat the whites until fluffy, then gradually (in three steps) add sugar and beat until strong peaks.
• 
• Mix and sift wheat and almond flour.
• Add whites to whipped with sugar and gently mix from top to bottom so as not to lose the splendor of the proteins.
• 
• 
• Add chopped peaches and mix.
• 
• We distribute the dough 1 cm thick on the rug and bake for 25 minutes at 165 degrees.
• 
• I didn’t take a picture, I forgot, but it turned out so pretty :))
• From the finished one, I cut out a circle with a diameter of 14 cm, because I tried the new Eclipse shape. Keep in mind that from the given amount of ingredients you will get two biscuits - you can eat the second just like that, you can eat it with pleasure, or you can put it in a cake - decide for yourself :)))
• Time to cook mint mousse and collect the cake:
• Put 10% cream and mint in a stewpan, heat to a boil, but do not boil, there are bulks - turn off and leave to cool, tightly covering the stewpan with a lid.
• My cream was infused for about 3 hours (it just happened).
• Soak the gelatin.
• Then we filter the cream from the mint (you can pre-grind it with a submersible blender, there will be even more mint flavor), add to them two or three yolks, mint syrup and sugar and brew until thickened (up to 82 degrees). Cool slightly, add the swollen gelatin, mix well until it is completely dissolved. Cool to 35 degrees.
• 
• Whisk the cream 33% with vanilla sugar and powdered sugar until soft peaks.
• 
• And then mix the custard base and cream
• 
• Everything, we collect the cake :))) I collected in the form: mousse, compote, mousse, dacquoise
• 
• Well, then, after freezing, of course, who is in that much: just chocolate or syrup, icing, velor - then you can choose it yourself :))) I didn’t have the design, alas, so there’s no photo of the decorated cake, sorry :) )

Similar recipes

Coffee curd with peaches (galchonok)

Trout with peaches (in a double boiler) (Admin)

Charlotte with oranges and peaches (Tanyulya)

Thank you, Vikulya !!!

[Kinglet]

Kinglet, Vika, classssss, as always, bravo !!!!

Hurrah! the cake for the princess will not be lost now! so everything is clear, thank you so much for the detailed description, I'm almost not even scared, morally almost ready to start conquering cakes)))

[kirpochka]

kirpochka, Natick, kristina1, kavmins, Marishka, thank you girls for paying attention to the recipe :)))
kavmins, Marisha, don't be afraid of anything at all, we are all with you, you know this, try it quietly - everything will definitely work out, you'll see :))

So, I already planned it and even wrote a synopsis!)
If I do not do it, then I will be the very last lazy person!)))))
Vikulya, thank you for your hard work!

So, I already planned it and even wrote a synopsis!)

Urrrryayaya !!! I'm sitting, waiting impatiently :))) It's very interesting if you like it

[Vika]

Vika, do you think apricots will do instead of peaches? They still hang in my garden, and froze them for the winter. Or is it wrong from the freezer?
Thanks for another tasty treat

[Marusya]

Marusya, oh, Helen, of course, they will do. And frozen ones, I think, too, but this is just my guess - I have never done anything with frozen apricots. I also added a little apricot to Dakuaz - it turned out well, don't be afraid, try :))) Happy and delicious cake for you :))) And don't disappear for so long, okay?

Vikulya! Beauty and deliciousness!
I keep looking at the mousse cakes and getting ready mentally, but

mousse, compote, mousse, dacquoise

still scary for me

still scary for me

Olga, what are you, there is nothing wrong with mousse cakes Believe me, if I succeed, absolutely everyone will succeed. Come on, try it, it's so delicious - you won't regret if you overcome your fear

do not disappear for so long

Yeah, Vikul, I won't. In the summer there was not enough time.
I'll try the cake!

Yeah, Vikul, I won't

That's the same, look, I promised

There was not enough time in the summer.

This is good - it means that life is rich and never boring, right?

I'll try the cake!

I'm waiting!

Vika, I'm reporting. I also did it in the form of Eclipse, the form is not large and, probably, the biscuit could be made a little thinner. I made peach compote in a diameter 16 form and used it completely, but I still had the mousse and biscuit. I additionally made apricot compote and we got more pies, the form entered the freezer a little (everything is clogged), so it was slightly deformed. I liked the cake, thanks for the recipe! That's what I did I made a new velor for the cake, and leftovers from the freezer for the cakes.

[4er-ta]

4er-ta, Tanyusha, what a beauty you have! How wonderful the velor lay down - just a feast for the eyes Thank you for such a beautiful and detailed report :))) I am very glad that the recipe came to my liking and everything turned out delicious :)))

Vikulya, I'm baking dacquoise, I can't get it, should it turn out like a biscuit or like a meringue? I look more like a campaign on the base ((



And is it necessary to freeze the cake after assembly? Or can you just chill in the refrigerator?

I look more like a campaign on the base ((

Everything is correct with you, do not hesitate

Or can you just chill in the refrigerator?

You can, of course, just in the refrigerator

You can, of course, just in the refrigerator

It's good))
Then I won't put it in the freezer. I’ve got a place there recently, something you’re not going to roam)))
You see, Vikul, I got my hands on your yummy. You probably already thought that I would not do anything ... I just promise)))
While making compote, I barely persuaded myself not to crackle everything, it turns out very tasty))) I think that the cake will be swept away in one go!

I think the cake will be swept away in one go!

I don't even doubt that I know for sure HOW it tastes good :))) I think you will have a lot of applause :)) Will you bring some photos?

[Kinglet]

Kinglet, certainly, Vikul. How can I leave you without pictures?)) Even though it turned out ugly)) Pens ... I rarely make mousse pens. While I'm fiddling around, the mousse begins to solidify with the edges ... My crook)))
She blinded the cake. I put it in the refrigerator. Tomorrow we will savor.



I cut my crooked cake))
I've messed up something here. The mousse and compote turned out to be very tender, they don't want to keep their shape. The cutter shows how the piece began to roll as soon as it was cut off. Although the piece was not thin.
But even in spite of my crooked handles, the cake is sooooo tasty. And very unusual. I have never made mint-flavored sweets. A very interesting combination of peach compote with sourness and mint mousse. Well, dacquoise is a separate song altogether. I'm probably ready to eat it separately instead of any cake.)))


Vikulya, the cake is delicious. Thanks a lot for the recipe. I will definitely do it again, I hope it will work out without jambs))