Light layered cake with peaches

Submitted by enr on 14 May 2010
# For the base:
5 eggs
100 g sugar
100 g flour
1 tsp baking powder
1 vanilla
# For the cream:
4-5 ripe peaches
100 g sugar
25 g gelatin
600 ml liquid sweet cream
150 g of peach jam
Base: Beat egg yolks with sugar. Beat egg whites to snow and add to the egg yolks. Sifted flour and baking powder, add to egg mixture. Tray stood with parchment paper and smeared with grease. Pour the dough and bake. Once the base cool, cut thread horizontally. Cream: 2 peaches are cut into cubes. Mix sugar and soaked in warm water and gelatin are placed for one hour in the refrigerator. The cream is stirred in the snow and is added to the gelatin cream. On first base pour 2/3 of the cream. Insert the second base and is coated with the remaining cream. Cake stand in the refrigerator for 1 hour. On cooled cake arrange the remaining peaches. Decorate with jam and coconut.
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14 May 2010