Peach cake
Description
Delicious baking for the whole family. Peach cake is fairly easy to make. But because the cake is not baked—it sets—it will take time. You don’t need any special effort for preparation; what you need more is instinct. You’ll have to judge whether the cream has set yet, whether the sponge layer is ready, and so on… I wish you success in making the peach cake. The bake is ready. Serve it at the table.
Instructions
- 1
Step 1
To make this cake you will need a springform pan about 23 cm in diameter. Grease it with butter. Preheat the oven to 180 degrees. Then mix the flour with starch and baking powder and sift into a bowl. In a separate container, use a blender to beat the eggs with sugar and vanilla (until pale/white) and carefully fold in the flour. Pour into the pan and bake in the oven. You should end up with a thin sponge layer. Then take the yogurt out of the refrigerator so it is not cold but, on the contrary, at room temperature.
- 2
Step 2
Dissolve the gelatin in hot water mixed with peach juice. Mix the yogurt with sugar. Pour the gelatin mixture into the yogurt mixture in a thin stream (only after it has cooled). Chill in the refrigerator. Meanwhile, take the peaches out of the jar, drain off the excess liquid, and dice them. Then whip the cream with a mixer in one bowl. In another bowl, whip the egg white until it forms stiff white peaks and add a drop of lemon juice. Take the yogurt mixture out of the refrigerator and, stirring constantly, first gently fold in the whipped cream, then the egg white, and finally add the diced peaches.
- 3
Step 3
Cool the finished cake layer, place it on a plate, and set the ring of the pan around it. Snap it into place.
- 4
Step 4
Spread the cream evenly over the cake layer. Then refrigerate to set for at least 4 hours. When the specified time has passed, prepare the glaze from the juice.
- 5
Step 5
Prepare the juice glaze like this: pour multivitamin juice into a saucepan, warm it slightly and dissolve the gelatin in it, then cool. Next, carefully pour the juice with gelatin over the surface of the cake. Then refrigerate the cake overnight. In the morning the cake will be ready!