A very tender, melting in your mouth cake with creamy soufflé and peaches for your celebration. It looks very nice on any festive table. Plus, it's very light and delicious. It perfectly combines moist soft biscuit, the most delicate creamy mousse interspersed with poppy seeds and sweet peaches. Everyone will be delighted with such a light cake.
Preparing this creamy peach cake is easy and pretty quick. In addition, all cake products are the most common and affordable. A simple, but spectacular decoration with peaches in jelly will be within the power of any housewife.
Prepare such a creamy cottage cheese cake with peaches in jelly for your holiday and delight your guests with a light and delicious dessert!
Ingredients:
Biscuit:
- eggs - 2 pcs.
- flour - 50 g
- sugar - 40 g
- salt - 1 pinch
Creamy mousse:
- cream 30% - 300 ml
- cottage cheese - 300 g
- water 120 ml
- sugar - 180 g
- cream (sour cream) - 70 ml
- gelatin - 25 g
- poppy - 1 tbsp. l.
- vanilla sugar - 10 g
Peach layer:
- canned peaches - 1 can (820 g)
- peach jelly - 1 pack (90 g)
- water - 300 ml
Step by step recipe
Cooking a biscuit
1. First, let's make a biscuit.
Divide two eggs into white and yolk. Egg containers must be absolutely dry and clean.
2. Begin to beat the whites. Add a pinch of salt. The protein is whipped a little, gradually add 40 g of sugar. Beat the whites until a strong, stable foam. Be sure not to spill the whipped egg whites when turning the bowl.
3. Add the yolks one by one to the whipped whites. Beat everything until smooth.
4. Add flour to this mass in 2-3 approaches. Be sure to sift the flour through a sieve. You will need 50 g of flour. Stir the dough gently and briefly with a spatula, rotating the bowl.
The finished dough should remain airy. Due to the air with which the dough is saturated, it will rise in the oven.
5. Transfer the finished dough into a mold, the bottom of which is covered with parchment paper. There is no need to lubricate the walls of the mold. Distribute the dough evenly over the entire form. The diameter of my mold is 21 cm.
We put everything in the oven preheated to 180 degrees. We bake the biscuit for about 20-25 minutes.
6. Let the baked biscuit cool and remove from the mold. We remove the top crust, if a hill has formed, then it is also advisable to cut it off.
Reduce the diameter of the biscuit by cutting off about one cm from the edge of the biscuit in a circle. If this is not done, then a biscuit will be visible on the side of the cake.
7. Put the prepared biscuit in the same size form in which it was baked. We put an acetate film on the sides.
Soak the prepared biscuit abundantly with peach syrup.
Cooking cream
8. Pour 25 g of gelatin into a bowl. I use instant gelatin. And pour 120 ml of water. Mix everything and leave the gelatin to swell.
9. Put 300 g of cottage cheese with 5% fat in the grinder. You can use any fat content cottage cheese in this recipe. Pour 100 g of sugar into the curd and pour about 70 ml of cream or sour cream.
Grind everything until smooth.
10. Pour 300 ml of cream with a fat content of at least 30% into a separate clean and dry bowl. The cream must be cold. We begin to beat them at a low mixer speed.
The cream is whipped a little, gradually add 80 g of sugar and 1 g of vanillin to them. Vanillin can be replaced with vanilla sugar, you need 10 g.
As soon as the cream has thickened and increased in volume, we stop whipping it.
11. Add chopped cottage cheese to the whipped cream. We mix everything.
12. We pour 1 tbsp. l. dry poppy seeds and mix again.
13. The gelatin is already swollen. We heat it up to about 60 degrees. I microwave for 10-15 seconds and stir. Then I put it in the microwave again for 10-15 seconds and stir again. So I repeat 3-4 times until the gelatin heats up to about 60-70 degrees.
Immediately add 1 tbsp to hot gelatin. l. creamy curd mass. Mix everything quickly. And the second time we add 1 tbsp. mass and mix again.
14. The resulting gelatin mixture is gradually poured into the rest of the creamy curd mass while constantly stirring with a mixer.
This is done in order to evenly distribute the temperature and the gelatin does not go into lumps.
15. Pour the prepared creamy mousse onto the prepared biscuit. First, pour out a small part of the mousse and use a spoon to help fill the gap between the biscuit and the wall of the mold.
16. When all the voids are filled, pour out all the rest of the mousse and distribute it evenly over the mold.
All this must be done relatively quickly so that the curd-creamy mousse does not have time to solidify. We put everything in the refrigerator to freeze for at least 2 hours, or better longer.
Cooking the peach layer
17. Pour 1 pack of peach jelly into a bowl and pour 300 ml of boiling water.
Stir everything until the jelly dissolves and wait until it cools down to about room temperature. My pack of jelly is designed for 400 ml of water, but I deliberately reduced the amount of water so that the jelly was a little stronger.
18. We take out the already frozen cake and put the halves of the peaches on it, cut down.
For the cake, you need one can of canned peaches weighing 820 g.
Pour the peaches on top with cooked and already cooled to room temperature jelly. Put the cake in the refrigerator to freeze.
19. We take out the frozen cake from the refrigerator. We remove the sides of the form. We rearrange the cake on the dish. Carefully remove the acetate film.
The cake is ready, you can serve it on the table.
The peach cake turned out to be beautiful and very tasty. The cake is bright and extraordinary. Delicate creamy mousse pairs perfectly with peaches and sweet biscuits. This cake looks great on any Festive table.
Video recipe
The recipe is taken from my culinary site. gotovimop.com