Cake
Description
Homemade pastry for tea. 1. To prepare the sponge cake layer, separate the egg whites from the yolks and beat them. Beat the yolks with half the sugar until pale, and the whites with salt and sugar until stiff peaks form. 2. Combine the beaten yolks and whites, gently mixing them together. To make the "Viennese Waltz" cake tender, it's important not to overmix the batter and to keep it airy. 3. Gradually add the flour sifted with baking powder and vanilla to the egg mixture, gently combining. 4. Pour the batter into a parchment-lined pan and bake in a preheated oven for about 30 minutes. 5. Let the baked sponge cool for at least 4 hours on a wire rack. Then, cut it in half horizontally with a sharp knife. 6. Soak the gelatin in warm water and let it swell. 7. Cut the peaches into small pieces. 8. Whip the cream until stiff. 9. Moisten the sponge cake layer with a small amount of peach syrup. 10. Spread whipped cream and half of the peaches over the cake. 11. Top with the second cake layer. 12. Pour the gelatin into the peach syrup and gently heat until dissolved. 13. Arrange the remaining peaches on top and pour over the gelatin mixture. The "Viennese Waltz" cake recipe can also be supplemented with other fruits if desired. Refrigerate the cake until completely set. Pastry is ready. Serve and enjoy.