Peach Dance
Composition / ingredients
15
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
Step 13:
Step 14:
Step 15:
Step 16:
Step 17:
Step 18:
Step 19:
Step 20:
Step 21:
Step 22:
Step 23:
Step 24:
Step 25:
Step 26:
Step 27:
Step 28:
Step 29:
Step 30:
Beat eggs with sugar for a white sponge cake. Add flour. Beat again.
Pour the dough onto a baking sheet covered with baking paper. Bake in a preheated oven until
180 degree oven for 10-12 minutes.
Beat eggs with sugar for a chocolate sponge cake.
Add flour, baking powder and cocoa. Beat again.
Pour the dough onto a baking sheet covered with baking paper. Bake in a preheated 180 degree oven for 10-12 minutes.
Soak gelatin.
Drain the liquid from the peach compote. Put on the stove and bring to a boil. Remove from the stove and add gelatin. When the gelatin has dispersed, pour the jelly on a baking sheet covered with paper.
Beat the buttercream.
Melt the gelatin in a water bath and pour it into the cream.
Wait until the cream thickens a little, lubricate the chocolate cake, put the marshmallows cut into pieces on it, cover everything with cream, put a layer of jelly, put the cream on top again and close it all with a white cake.
Put the greased cakes in the refrigerator for an hour.
Beat the buttercream.
Melt gelatin in a water bath and pour it into the cream.
Wait for the cream to thicken a little.
Cut the peaches into slices and put them on a white cake.
Apply a creamy cream on top.
Put the dance in the refrigerator for an hour.
Sprinkle the dance with grated chocolate, cut into cakes.
Pour the dough onto a baking sheet covered with baking paper. Bake in a preheated oven until
180 degree oven for 10-12 minutes.
Beat eggs with sugar for a chocolate sponge cake.
Add flour, baking powder and cocoa. Beat again.
Pour the dough onto a baking sheet covered with baking paper. Bake in a preheated 180 degree oven for 10-12 minutes.
Soak gelatin.
Drain the liquid from the peach compote. Put on the stove and bring to a boil. Remove from the stove and add gelatin. When the gelatin has dispersed, pour the jelly on a baking sheet covered with paper.
Beat the buttercream.
Melt the gelatin in a water bath and pour it into the cream.
Wait until the cream thickens a little, lubricate the chocolate cake, put the marshmallows cut into pieces on it, cover everything with cream, put a layer of jelly, put the cream on top again and close it all with a white cake.
Put the greased cakes in the refrigerator for an hour.
Beat the buttercream.
Melt gelatin in a water bath and pour it into the cream.
Wait for the cream to thicken a little.
Cut the peaches into slices and put them on a white cake.
Apply a creamy cream on top.
Put the dance in the refrigerator for an hour.
Sprinkle the dance with grated chocolate, cut into cakes.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Camembert cheese with 50% fat content - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Marshmallow - 304 kcal/100g
- Marshmallows in chocolate - 396 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Compote - 60 kcal/100g
