Yogurt Peach Cake

Steps

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  1. Separate 5 eggs whites from yolks. Add lemon juice and a pinch of salt to the egg whites.
  
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  2. Whip the egg whites with a mixer for 10 minutes until stable peaks are obtained.
  
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  3. In a separate dish let’s connect 5 yolks and sugar 150 g.
  
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  4. Whip the mixture with mixer until gassy and light mass is obtained.
  
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  5. Carefully connect whipped egg whites with yolks, stirring the mixture with rubber spatula.
  
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  6. To the obtained mass let’s add sieved wheat flour mixed with baking powder, potato starch and vanillin.
  
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  7. Mix the dough to a homogeneous consistence and pour into a 22 cm diameter form lined with baking paper. Send a sponge to a heated up to 180 degrees oven for 35-40 minutes. Remove the ready sponge carefully from the form and cool on the wire rack.
  
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  8. Let's prepare yogurt cream. Pour gelatin (15 g) with cold water (90 ml) and leave for 15 minutes to grow in size.
  
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  9. In deep bowl let’s combine natural yogurt, cream and sugar powder. Whip the mass with mixer until homogeneity.
  
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  10. Melt the increased gelatin on a water bath, draw through a sieve and add to the cream. Mix the ingredients again with the mixer until homogeneity.
  
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  11. Let's make the cake. At completely cooled sponge let’s cut off the top, impregnate the layer with syrup from canned peaches.
  
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  12. Put the sponge layer in the cooking ring. Pour on the top the ready-made yogurt cream. Send the preparation to the fridge for 4 hours so that the cream is completely set.
  
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  13. Let’s make jelly for the fruit layer. Pour orange juice into the pan and add sugar. Put the pan on the fire and bring the juice to a boil.
  
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  14. Pour gelatin (7 g) with cold water (45 ml) and leave for 15 minutes to grow in size. When the orange juice cools down a little, add increased gelatin to it, mix thoroughly.
  
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  15. Cut canned peaches into slices and put on set yogurt cream. Pour on the fruit cooled to room temperature orange juice with gelatin.
  
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  16. Send the cake to the fridge for 2 hours so that the fruit layer is completely set. Then gently remove the culinary ring and decorate the ready dessert with fresh mint.
  
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  17. Bon Appetite!