Cake
Description
Delicious baking for the whole family. The sponge cake “Peaches in the Clouds” does not require any special ingredients—a jar of canned peaches is enough, and everything else is likely already in your kitchen. Any white cream will work, but if you have leftover egg whites from other recipes, you can make the cake with an egg white custard (cooked) cream. A step-by-step recipe will help you do that. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Crack or beat 5 eggs into the bowl you’ll use for the dough.
- 3
Step 3
Add the sugar and keep beating with the sugar.
- 4
Step 4
Add a pinch of salt and vanilla sugar, and mix together.
- 5
Step 5
Sift the starch into the bowl through a sieve first and mix it in with a silicone spatula, then sift the flour in batches and mix that in with a silicone spatula as well until smooth.
- 6
Step 6
Prepare a baking pan 22–23 cm in diameter, grease it with butter, dust it with flour, and shake off any excess flour. Put the dough in the pan and preheat the oven to 180 degrees.
- 7
Step 7
Bake the sponge cake at 180 degrees for 40–50 minutes.
- 8
Step 8
Cool the sponge cake to room temperature; ideally wrap it in plastic wrap and let it rest for 5–6 hours. Cut the sponge cake into three layers.
- 9
Step 9
To make a protein pastry cream, pour 180 grams of sugar into a saucepan, add hot water, set over low heat, and do not stir.
- 10
Step 10
At the same time, beat the egg whites with a small pinch of salt until soft peaks form.
- 11
Step 11
When the syrup heats up to 110 degrees, add 1/4 tsp. citric acid and mix. Continue heating to 118-120 degrees. If you don’t have a special thermometer, use the time as a guide: this is about 5 minutes from the start of boiling.
- 12
Step 12
In a thin stream, taking care not to pour onto the whisk beaters, stream the syrup into the whipped egg whites, beating continuously until thickened. The cream should become thick and firm. Transfer part of the cream into a piping bag fitted with a tip.
- 13
Step 13
To assemble the cake, place the first sponge layer on a serving dish. Brush it with peach syrup using a silicone pastry brush. If the syrup is very sweet, you may dilute it to taste with boiled water.
- 14
Step 14
Apply a layer of cream with a silicone spatula.
- 15
Step 15
In the centre of the cake layer, arrange the finely chopped peaches; around the edge of the layer, pipe a cream border with a piping bag.
- 16
Step 16
Repeat the same with the second sponge layer.
- 17
Step 17
Place the third cake layer on top, then decorate the sides and top with the remaining cream and peaches to taste. You can sprinkle lightly with desiccated coconut. A cake like this will look beautiful on any holiday table.
- 18
Step 18
The cake turned out tender, juicy, and very tasty. It is a wonderful accompaniment to tea.