The most delicate and very light cake will decorate the festive table, especially since it does not take much time to prepare it.
It is necessary
- - canned peaches - 700 g;
- - sugar - 400 g;
- - flour - 200 g;
- - low-fat cream - 200 g;
- - icing sugar - 100 g;
- - gelatin - 30 g;
- - yogurt - 300 ml;
- - water - 100 ml;
- - butter - 50 g;
- - eggs - 7 pcs;
- - lemon balm or peppermint - 4-5 leaves;
- - lemon - 1 piece;
- - chocolate chips;
- - salt.
Instructions
Step 1
Separate the yolks from the whites, with 3 whites in a separate bowl. Whisk the 3 whites and sugar until stiff and gently add the cream. Mash 7 yolks with salt, adding a small amount of warm water. Combine the mass with sifted flour and creamy protein mass.
Step 2
Grease a baking dish with butter and lay out the dough. Place the dish in the oven and bake for 40 minutes at 180 degrees.
Step 3
While the crust is baking, prepare the filling and cream for the cake. Drain the syrup from the canned peaches. Cut half of all peaches into slices and finely chop the other half.
Step 4
Dissolve gelatin in cold boiled water. Squeeze the juice from one lemon, grate the zest. Whisk the remaining 4 proteins with powdered sugar, add yogurt, chopped peaches, zest and lemon juice. Mix the mass gently and add the swollen gelatin into it.
Step 5
Divide the sponge cake into 3 parts, cutting it across. While the cakes are still hot, soak them in peach syrup. Spread with cream. Place the cakes on top of each other. Spread the top and sides with a thick layer of cream and garnish with peach wedges, chocolate chips and mint leaves.
