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Delicious no-bake peach soufflé cake

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.
How to cook Delicious no-bake peach soufflé cake
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.
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