Cake
Description
The recipe won't take much time. 1. First, bake a light sponge cake, which will be the base of the cake. In a deep bowl, beat 5 egg yolks with 150 grams of sugar. Add a pinch of salt, a bit of vanilla, and sifted flour to make the dough. Finally, fold in the egg whites beaten to stiff peaks and gently mix. Pour the batter into a heatproof pan and place it in a preheated oven at 180 degrees. 2. Once baked, transfer the sponge cake to a wire rack to cool completely. By the way, you don't necessarily have to bake the sponge cake yourself—you can use a store-bought one. 3. Carefully drain the syrup from the can of peaches and use it to moisten the sponge cake. 4. Place the cake into a springform pan. 5. Cut the peaches into small pieces and arrange them evenly over the sponge cake. 6. Dissolve the jelly in water, mix thoroughly, and pour it into the pan. 7. Carefully place the pan into the refrigerator and let the jelly set completely. 8. Melt about 120 grams of chocolate using a double boiler. 9. Dissolve the gelatin in a small amount of water. 10. Whip approximately 500 milliliters of cream. 11. Add the gelatin to the melted chocolate and gently mix. Combine with the whipped cream. 12. Remove the pan from the refrigerator and pour the chocolate-cream mixture evenly over the top. Return it to the refrigerator and let it set completely. 13. To make the glaze, heat the remaining cream almost to boiling. Remove from heat, add finely chopped chocolate, and let it sit for several minutes until the chocolate has fully melted. 14. Remove the cake from the pan, carefully release the sides, and cover the finished dessert with the glaze. Once the glaze has completely set, you can serve the "Delis" cake.