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Biscuit cake with peaches
Peach biscuit cake is a wonderful dessert that may well become a decoration for a festive table. This is the case when the tastes of the ingredients are combined so harmoniously that you don’t want to change anything in the recipe, showing culinary creativity. Delicate biscuit, juicy sweet fruits, exquisite bitterness of chocolate... It will be very difficult to resist and eat only one piece of dessert! Therefore, we give advice: if you follow your figure, cook a biscuit cake with peaches only for a large company that is guaranteed to deal with the delicacy in a few minutes.
How to cook Biscuit cake with peaches
Step 1
Heat the oven to 200°C. Prepare a biscuit - the basis of the cake. Separate the whites from the yolks and refrigerate until use. Place the yolks in a mixing bowl.
Step 2
Add sugar to the yolks and beat until a creamy mass of a homogeneous consistency is obtained. Sift flour and cocoa powder into a separate bowl through a fine sieve.
Step 3
Beat the whites with a mixer until strong peaks. Pour the flour mixture into the yolk mixture and stir. Then add beaten egg whites. Stir quickly with a spatula. Biscuit dough is ready.
Step 4
Line a baking dish with baking paper. Brush with butter and sprinkle with flour. Shake off the excess. Pour the biscuit dough into the mold. Place in oven and bake for 15-20 minutes.
Step 5
The finished biscuit, the base of the cake, carefully turn over onto a wire rack. Remove the paper. Cover the biscuit base with a towel and let cool completely at room temperature.
Step 6
Prepare the cake filling. Wash and dry the peaches. Leave one for decoration. Cut the remaining fruit in half and remove the seeds. Cut the pulp into cubes with a side of 1 cm. Sprinkle with powdered sugar and leave for 20 minutes.
Step 7
Prepare cream cake. Bring 150 ml of cream to a boil. Remove from fire. Chop the chocolate with a saw blade and pour the cream over the chocolate. Whip the remaining cream in a bowl chilled in the freezer. Gently inject them into the cream.
Step 8
Drain the separated juice from the peaches, mix with cognac. Cut the cake horizontally, soak with the resulting syrup. Lubricate the upper half of the cake from the inside with a thin layer of cream. Lay the peaches on the bottom half.
Step 9
Cover with the top of the cake. Cover the sides and top of the cake with cream. Decorate the middle with slices of the reserved peach, laying them out in the form of a flower. Put in the refrigerator for 2 hours.
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