Good afternoon everyone. Happy New Year ♥ ️ Health, well-being and all the very best to you and your families😘
Ingredients: For a 24 cm cake mold: flour, sugar, medium chicken eggs, butter, cocoa powder, baking powder, vanilla sugar, For cream:, yoghurt, cream 35%, canned peaches (peaches + syrup), powdered gelatin, powdered sugar or to taste, chocolate and powdered sugar for decorations
Cooking method:
Biscuit
Melt the butter and let it cool.
We mix the flour, cocoa powder, baking powder, mix as thoroughly as possible so that the baking powder is evenly distributed throughout the volume, and then sift.
Break the chicken eggs into the mixer bowl, add vanilla sugar and, gradually adding sugar, beat the chicken eggs into a light, airy, light mass.
Beat for a long time, the mass should grow 2-3 times in volume, become airy, light and so dense that egg with a mass it was possible to draw, i.e. the trace of the dough should not drip immediately, it should remain visible for several seconds.
And only after that you can introduce a mixture of flour and cocoa. We introduce in 3-4 steps, with neat folding movements, with a spatula we move from the bottom up, from the edges to the center, in order to maximally preserve the volume that we have achieved by beating the eggs.
And lastly, stir in the butter. To make the butter easier to combine with the biscuit dough and not immediately settle to the bottom of the bowl, first mix the melted butter with 2-3 tablespoons of dough and then, with gentle folding movements, introduce into the main biscuit dough.
Cover the bottom and sides of the mold with baking paper, do not grease with anything. The dough form can be scrolled several times so that the biscuit is even.
We bake in an oven preheated to 180 ° C for about 35-40 minutes. Do not open the oven door for the first 20 minutes, otherwise the biscuit may settle. Readiness is determined by light pressure in the middle - the finger should not fall through or with a wooden stick. From the center of the biscuit, it should come out clean, without traces of dough.
Put the freshly baked sponge cake right in the mold on the wire rack and let cool. You can cool the biscuit upside down. When the biscuit has cooled down, you can take it out of the mold.
The biscuit should stand, cut it, preferably not earlier than after 4-5 hours.
Cream
Strain the canned peaches and chop coarsely. The result is peaches and syrup.
We will use the syrup for soaking gelatin and for soaking the cakes. Separate 150 ml of peach syrup, add gelatin and leave for a while so that the gelatin swells
We take the cream out of the refrigerator and beat it with powdered sugar until stable. It is highly advisable not to interrupt the cream, not to process it, the cream should keep its shape well, but at the same time remain soft.
Gently heat the swollen gelatin so that it completely dissolves.
Combine the gelatin and yogurt and then gently stir in the whipped cream.
You can intervene with a mixer, but only briefly, quickly, at low speeds.
We collect the cake
The biscuit is tall, so it can be easily cut into 3 cakes.
The top cake should be slightly thinner and it is desirable that it be as even as possible. Cut out the middle from the middle cake so that the walls are about 1.5 centimeters thick.
Soak the cakes with peach syrup.
Set aside the cut out middle for now. Put the first cake on a serving plate, carefully place the walls from the second cake on it and place the pastry ring.
Divide the top cake into 12 equal parts.
We saturate the cut cake only at the base, do not saturate the ends of the triangles so that they do not get wet and do not fall off when assembling the cake.
Put about 2/3 of all chopped peaches in the middle.
We spread about a third of the entire cream, so that it fills the form and rises like a hill.
Install the slices of the sliced cake.
We put it tightly so that all the pieces fit.
On top, carefully lay out the cut out middle of the middle cake. We trim everything. Gently spread the remaining cream in a little bit.
Put the remaining peaches on top.
You can remove the pastry ring and trim the cake.
We return the ring to its place and put the cake in the refrigerator for several hours so that the cream is completely frozen.
We take out the cake from the fridge. Coat the bottom of the cake with melted chocolate and sprinkle with grated chocolate.
Before serving, decorate the top of the cake with powdered sugar. Bon appetit ❤️❤️❤️