Peach fantasy cake recipe
Recipe for a sponge cake layered with chocolate cream and peach mousse.
Wyposażenie
- Baking pan measuring 24/24 cm or 20/30 cm.
Składniki
ingredients for the light sponge cake
- 4 egg whites (from size L eggs)
- 4 egg yolks
- 100 g sugar (- half a glass)
- 100 g wheat flour - all-purpose (- 2/3 cup - type 450 or 500)
- 2 tablespoons potato starch
ingredients for the chocolate cream for the cake
- 500 g mascarpone cheese
- 100 g chocolate-hazelnut spread (Nutella type)
- 100 g chocolate (I used dark chocolate so the cream wouldn't be too sweet)
ingredients for peach mousse
- 1 package jelly (peach flavored)
- 200 ml water (hot)
- 1 jar peach jam (Stovit - 250 g)
- 500 ml whipping cream (well chilled, I used 30%)
Instrukcja
How to make a light sponge cake
- Mix the egg whites with sugar until they are thick, white, and glossy.4 egg whites, 100 g sugar
- Sift both flours through a sieve.100 g wheat flour - all-purpose, 2 tablespoons potato starch
- Add the egg yolks to the mixed egg whites and gently mix on low speed - or with a spoon.4 egg yolks
- Pour in the flour and gently mix - just until combined.
- Line the baking pan with parchment paper.
- Pour in the batter, level the surface.
- Bake at 170 degrees Celsius (fan mode) for approximately 30 minutes - until a dry skewer comes out clean.
- After baking, cool the sponge cake, then cut it into two layers.
- Place the bottom layer back into the pan and if you like moist cakes, soak it (I soak it with lightly sweetened water with a touch of lemon juice).
How to make chocolate cream
- Break the chocolate into pieces and melt it in a bain-marie - pour some water into a pot and heat it. Place a bowl with chocolate on top of the pot and stir until it melts.100 g chocolate
- Set the chocolate aside to cool slightly.
- Mix the mascarpone cheese with Nutella.500 g mascarpone cheese, 100 g chocolate-hazelnut spread
- Add the chocolate and mix everything again.
- Spread the cream over the sponge cake in the pan and cover with the second cake layer.
- Lightly soak this layer too if you like moist cakes.
How to make peach mousse
- Dissolve the jelly in hot water and set aside to cool.1 package jelly, 200 ml water
- To the cold (but still liquid jelly), add the peach jam (I additionally blended the whole mixture to make the jelly smoother).1 jar peach jam
- Whip the cold whipping cream until it is thick.500 ml whipping cream
- Pour in the jelly with jam and gently mix.
- Transfer the peach mousse onto the sponge cake and spread it in an even layer.
- Place the cake in the refrigerator for several hours.
- Before serving, decorate as desired - I recommend small meringues, peach slices, or sprinkles.
Uwagi
You can make other flavor versions of this cake by using different jam flavors :)
Wartości Odżywcze
Serving: 100gCalories: 299kcalWeglowodany: 23gProtein: 5gTłuszcz: 21g
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