We love to eat and cook different cakes. We are experimenting with different types of dough: puff, shortbread, custard... Now we have focused our attention on soufflé cakes.
Bring butter to room temperature. Beat with a mixer at medium speed until fluffy, gradually adding condensed milk.
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.
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.
With a spatula, add oil cream in small portions into the protein mass, mixing from top to bottom.
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.
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.
Peel back the edges of the soufflé film and carefully arrange the peaches in a spiral or other pattern.
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.