Biscuit
Description
Perfectly pairs with tea and coffee. The key point in preparing this cake is not to miss the peak consistency of the whipped cream, as otherwise you might end up with butter instead. I didn't make the cake layers perfectly even in size—made the top layer slightly thinner. This makes the cake slices look more attractive. Anyway, I present to your judgment my recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the dough: separate the egg white from the yolk, place in a mixer with 1/3 teaspoon of salt, and beat (4-5 minutes).
- 2
Step 2
Add egg yolks one at a time, beating thoroughly after each addition. Add granulated sugar and continue working the mixture for another 2 minutes. Meanwhile, preheat the oven to 180 degrees.
- 3
Step 3
Sift the flour, starch, vanilla, and baking powder into the prepared mixture in parts through a sieve. Mix the dough until smooth and homogeneous, with a perfect texture.
- 4
Step 4
Conditionally divide the dough into 2 equal parts and, pouring each part into the pan in turn, bake in the oven for 15 minutes. Then let the cake layers cool down.
- 5
Step 5
Filling: I whip cream with a fat content of at least 30 percent together with powdered sugar at low mixer speed until it reaches peak consistency.
- 6
Step 6
I generously soak the bottom layer with peach compote and spread a thin layer of whipped cream over it.
- 7
Step 7
On top, I place peach halves, cover them with cream, filling all the space between the peaches.
- 8
Step 8
Next, I place the top cake layer, also generously soaked with the compote liquid, and decorate it first with cream around the edges and a generous layer on top, then with fruits: strawberries, kiwi, and leftover peaches.
- 9
Step 9
I put the finished cake in the refrigerator for at least 8 hours, ideally 24 hours. After that, the cake is ready to be served.