Cake "Peach" (Markhel PS, 1975)

Cake "Peach" (Markhel P. S., 1975)

Category: Confectionery

Kitchen: Russian

Ingredients
Biscuit
Wheat flour	175 gr (or 185 gr without starch)
Chicken egg	185 gr (4 pcs. C1)
Sugar	185 g
Water	85 g
Starch	7 g
Sand cakes
Wheat flour	260 g
Chicken egg	36 gr (1 pc. C2)
Sugar (powdered sugar)	100 g
Butter 82.5%	155 g
Baking soda	1/2 tsp (under the knife)
Roasted nuts	50 g
Vanilla essence	several drops
Salt	pinch
Layering, decor
Nuts for sprinkling the cake	50 g
Jam (jam) peach	690 g
Jelly	60 g
Peaches from compote	560 g
Fruit from marzipan	2 pcs.
Jelly
Gelatin	1 plate (2.5 g)
Water	25 g
Peach compote syrup	100 ml
Form d = 24 cm

Cooking method

In the collection of PS Markhel under the number 132 there is a recipe "Peach cake (curly)".
The cake idea looked simple and tempting. Still would! After all, the cake is biscuit-shortbread.
Description in the book: "Round cake, consists of two shortbread and two biscuit cakes, sandwiched with peach jam. The mass of the cake is 2.5 kg ... They take a shortbread cake, glue it with a biscuit cake with peach jam, which is then glued with a second shortbread cake, and that one with a biscuit. Thus, sand cakes are interspersed with biscuits and sandwiched with peach jam. Cover the top and side of the cake with peach jam. On the sides, sprinkle the cake with crushed roasted nuts, decorate the surface with halves of compote peaches, leaving a small place in the middle, and pour jelly. In the middle of the cake (in the center) are laid leaves and 2 peaches made of marzipan".
For this cake is used more moist and lighter than the "Basic" biscuit "New" (recipe number 2 in the collection).
Do not be alarmed, please, the instruction only looks large-scale, in fact, the process is not as terrible as I paint it here
Product Comments... The book recommends using potato starch for the biscuit. However, I advise you to either not use it (the flour, of the highest grade, which is now sold in stores of good quality and does not require additional baking powder in the biscuit). Potato starch is much stronger than corn starch. If unsure about flour, use cornstarch. Otherwise, the biscuit will crumble and crumble.
It's hardly possible to make 60 grams of jelly for one cake, and you don't need so much of it. Therefore, be prepared for the fact that you will have 2 desserts at the exit: cake and jelly with the remains of peaches.
For shortbread cakes, you can take 2 yolks instead of one egg. I prefer powdered sugar for shortcrust pastry, because sugar "tightens" the dough and the cakes are tougher. When using yolks and powder, the cakes will turn out to be more crumbly, and you need to work with them extremely carefully. However, such cakes are more tender, not "crumbly" and sound amazing in the cake.
Nuts. I did it with different ones. In the photo - walnuts. It is advisable to wash and dry them in the oven or in a frying pan. You can chop it with a rolling pin or chop it with a knife (the latter is preferable, since walnuts are very "oily" when crushing).
The number of products is given for a 2.5 kg cake. If you want a small cake, reduce everything exactly 2 times, shape d = 20 cm. At the same time, I recommend making shortbread dough in the same amount as for a large cake. Then you get 2 cakes and three cakes "baskets" from the remaining jelly and peaches.
To lay the whole cake with peaches (as in the picture in the 1975 book), the fruits in the compote should be very small (a little more than apricots), so you can cut as many "caps" from large compote peaches as you can, and cut the figures from the leftovers ( the cake is "curly").
How it's done.
Although the cake is simple, you have to tinker. However, the time spent is worth it! Trust me.
Sponge cake "New"... History: the recipe and manufacturing technology were developed (1966) at the Moscow confectionery factory "Bolshevik".The biscuit was made for use in cakes without soaking.
Description from the book: "Sugar must be dissolved in water and beat for 1.5-2 minutes. Then add eggs and beat until the volume increases 2.5-3 times. The finished mass should have a lush consistency and a light yellow color. The flour mixed with starch is added to the finished mass and kneaded for 15 seconds."
I made this biscuit several times and, in my opinion, the sequence of mixing eggs and sugar syrup does not affect the final result. The finished egg-sugar mass turns out to be very airy and for some reason almost snow-white.
Before you start beating the eggs, dissolve the sugar in water, and sift the flour with starch (or without it), turn on the oven at 195 ° C and prepare the mold (brush with butter and sprinkle with flour). After whisking the sugar and egg mixture, carefully add flour with starch and gently wringing movements from center to edge, knead the dough. Knead quickly and vigorously, being careful not to sediment the mass. Pour the finished dough immediately into a mold and place in a hot oven for 20-25 minutes.
The torch from the finished biscuit should come out dry, and the biscuit itself should be soft golden brown. Do not overdo it! Remove the sponge cake from the oven, let it sit in the tin for 10 minutes, then gently place it upside down on the wire rack. Leave it under a towel for a few hours.
Sand cakes.
Everything is simple with them. It is advisable to make them before assembling the cake, since the sand cakes stick together much better with jam while they are warm.
The oil and egg must be removed from the refrigerator in advance so that they are at room temperature. Sift flour with baking soda or baking powder. With a mixer, mix the egg (or yolks) with sugar (or powdered sugar), salt and butter into the cream. Add flour, crushed nuts and mix with a mixer into the egg-butter cream. As soon as the dough gathers into a lump, it's done.
At this stage, I usually roll out the cakes, but the literature recommends first keeping the dough in the refrigerator for about 20 minutes. Roll out the cakes a littleaboutLarger diameter than biscuit. I roll it out on parchment (and then bake cakes on it and collect the cake). Prick the cakes with a fork and place in the freezer for 10-15 minutes.
For shortbread cakes, the oven is 210-215 ° C, the baking time is about 8 minutes. Finished cakes are golden. They must be taken out of the oven very carefully so as not to scattersfell. Use a chopping board (I have a special pizza spatula - cake wide). Do not remove from parchment before assembling the cake. When the cakes are slightly warm, you can assemble the cake.
Assembling the cake.
First, take a small amount of jam (2-3 tablespoons) and rub through a sieve. Rub the grated jam over the collected cake.
Prepare the biscuit cakes. With a very sharp and thin knife, cut off the "cap" from the biscuit to make the surface smoother. Use a knife to mark the cutting line and carefully cut the biscuit into two layers. It is necessary to cut very carefully, since the biscuit is very tender. Use a spatula and cutting board to remove the top cake.
Place the shortcrust cake with the parchment on the cutting board. Without removing the cake from the paper, spread it with a layer of jam and put a biscuit layer on top. Spread with jam, then gently transfer the second shortbread to it. I removed the cake from the parchment with my magic wide spade and laid it off. I suggest this option: do not remove the second shortbread cake from the paper, but cover it with a cutting board and gently turn it over onto it (paper side up), carefully transfer the cake to the cake along with the piece of paper, and only then remove the parchment. Spread on the third layer of jam and add the second biscuit base. Leave 1 tbsp. l. jam to align the sides of the cake.
Now the cake needs to be aligned. Using the diameter of the biscuit cakes, carefully cut the shortcake cakes with sawing movements in a circle. Use a brush to brush off the crumbs from the top and sides of the cake blank, then brush over with mashed jam. Now refrigerate for about an hour. If there are small irregularities on the sides of the cake, this is not a problem.
While the workpiece dries up it is necessary boil jelly. Pour the gelatin plate with water and leave to swell. In a small saucepan, mix the compote syrup and gelatin, put on a small fire and heat until the gelatin is completely dissolved, without bringing to a boil. Strain the jelly through a sieve.
Remove the cake blank from the refrigerator. Line the side of the cake with the remaining jam and sprinkle with crushed nuts.
Arrange the peaches. If you are lucky enough to find marzipan figurines, leave a place for them in the center. If not, add the peach slice.
Using a brush, apply a little jelly (so that it doesn't run down the sides) onto the surface of the cake. Refrigerate for 15 minutes.
Then apply another layer of jelly and refrigerate again. When the surface of the cake is glossy enough, place a marzipan figurine in the center of the cake and decorate the cake with almond petals. I did not decorate with almonds, because I used walnut in the cake and almond petals will discord with it.
Keep the cake in the refrigerator for two hours to fix the jelly and can be served.
The photo shows a color insert from the 1975 book.
And this is my product