Sponge Cake Peaches in the Clouds

4 (4 rate)

12

Portions

1 hours 30 min.

Cooking time

About recipe

Sponge cake ,,Peaches in the clouds,, does not require any special ingredients, a jar of canned peaches is enough, everything else can be found in every home. Any white cream will do, but if you have leftover egg whites from other dishes, you can make a creamy egg white cake. A step-by-step recipe will help you do this.

Purpose: Pies and cakes

Recipes by ingredients: # Flour / # Fruit

Required ingredients::
Eggs

5 pcs
Sugar

310 grams (130 grams in dough, 180 grams in cream)
Corn starch

30 grams
Wheat flour

130 grams
Salt

2 pinches (1 pinch in the dough, 1 pinch in the cream)
Vanilla sugar

1 pack
Canned peaches

1 can (430 grams)
Egg whites

3~4 pcs (115 grams)
Hot water

50 milliliters
Citric acid

1/4 teaspoon
Syrup from canned peaches

100 grams (if necessary, dilute with water)
Coconut shavings

2 tablespoons (optional)

How to make
1. Prepare the ingredients.
2. Beat 5 eggs in a bowl.
3. Add sugar, beat with sugar.
4. Add a pinch of salt and vanilla sugar, mix.
5. First, pour the starch into the bowl through a sieve, mix with a silicone spatula, then sift the flour in parts and also mix with a silicone spatula until smooth.
6. Prepare a 22-23 cm diameter baking dish, grease with butter, sprinkle with flour, shake off excess flour. Pour the dough into the mold, heat the oven to 180 degrees.
7. Bake the biscuit at a temperature of 180 degrees for 40-50 minutes.
8. Cool the biscuit to room temperature, ideally it should be wrapped in cling film and allowed to 'ripen' for 5-6 hours. Cut the biscuit into 3 pieces.
9. To prepare the protein cream, pour 180 grams of sugar into a saucepan, pour hot water over it, and put it on a low heat.
10. At the same time, beat the egg whites with a pinch of salt until soft peaks form.
11. When the syrup heats up to 110 degrees, add 1/4 teaspoon of citric acid to it, mix. Continue heating to 118-120 degrees. If there is no special thermometer, focus on the time, which is about 5 minutes from the start of cooking.
12. In a thin stream, trying not to get on the whisk blades, pour the syrup into the whipped whites, continuing to beat until thick. The cream should become thick and dense. Transfer some of the cream to a pastry bag fitted with a tip.
13. To assemble the cake, place the first biscuit on a plate. Brush it with peach syrup. If the syrup is very sweet, it can be diluted with boiled water to taste.
14. Apply a layer of cream with a silicone spatula.
15. Put the sliced ??peaches in the middle of the cake, use a pastry bag to cover the edges of the cake with cream.
16. Repeat the same with the second biscuit.
17. Place the third biscuit on top, decorate the sides and top of the cake with the remaining cream and peaches to your taste. You can easily sprinkle with coconut flakes. This onethe cake will surely decorate any festive table.
18. The cake turned out to be mild, juicy and very tasty. It's a great treat with tea. Bon Appetit!

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Source: povar.ru