Delicious no-bake peach soufflé cake

Ingredients

• 5 medium ripe peaches (nectarines)
• 4 Art. l. Sahara
• 1 sheet of gelatin
• juice of half a lemon
• mint for decoration
• 600 g sugar
• 20 g vanilla sugar
• 90 g egg whites
• 260 g butter
• 130 g condensed milk
• 5.5 g of agar-agar
• 3 g citric acid

Cooking

Step 1

Bring butter to room temperature. Beat with a mixer at medium speed until fluffy, gradually adding condensed milk.

Step 2

Mix agar and 190 ml cold water. Stirring constantly, bring to a boil, cook for 50-60 seconds, then add regular and vanilla sugar. Continuing to stir, cook until a white foam appears, remove from heat, cool the syrup to 75-80 ° C.

Step 3

Beat the whites with a mixer in a lush foam, add citric acid, beat until smooth. Continuing to beat with a mixer at low speeds, pour in the hot syrup in a thin stream and beat into a lush, smooth, shiny mass.

Step 4

With a spatula, add oil cream in small portions into the protein mass, mixing from top to bottom.

Step 5

Line a large springform pan with cling film so that the edges hang down a lot. Put the soufflé, smooth with a wet spatula, cover with the hanging edges of the film and refrigerate for 4 hours.

Step 6

Pour boiling water over peaches, then cold water. Remove the skin, cut the peaches in half, remove the stone, cut the flesh into thin slices. Place the slices in a sieve set over a bowl, sprinkle them with sugar and let the juice drain, about 30 minutes. Mix peach juice with lemon juice.

Step 7

Peel back the edges of the soufflé film and carefully arrange the peaches in a spiral or other pattern.

Step 8

Soak gelatin in cold water for 5-10 minutes. Heat the juice drained from the peaches with the addition of lemon and dissolve the squeezed gelatin in this liquid. Let it cool to about 50 ° C and pour this liquid over the peaches on the soufflé. Return to refrigerator for 2 hours.