Sponge peach cake with cream and peaches flambe’. This peach cake becomes your favorite: flambeed peaches, whipped cream, and poppy sponge cake – impossible to resist! Sponge cake with poppy seed gives a thin crunchy note to the whole cake, if you do not like poppy seed, replace it with ground almond or hazelnuts in the same proportion. Peaches flambe’ is easy to prepare, but do not forget about safety precautions.
Take eggs at room temperature, separate the yolks from the whites. Beat the egg yolks with sugar and vanilla sugar until it is completely dissolves. The dough should turn white and increase in volume.
Add
2 tablespoons of poppy seeds. Pour 2 tablespoons of warm water on the sides of
the bowl, stir.
Sift flour once. Then sift the flour second time into a mixture of yolks with poppy seeds. Mix well. Add a pinch of salt, add baking powder.
Beat the egg whites with a pinch of salt to a dense foam. Gradually add whites to the dough in 2-3 times, stirring from the bottom up with a spatula.
Grease the bottom of the 2 springform pan with a diameter of 18 cm with butter. * Alternatively, you can put on the bottom of the form a sheet of baking paper and grease it with butter – this way it will be easier to remove the cakes from the form. ** If you do not have 2 identical forms, you can bake all the dough in one: be sure to adjust the baking time, checking with a toothpick.
Divide
the dough in half, pour into two forms, smooth out. Bake for 20 minutes at 160°C.
Turn off the oven, leave the cakes in the oven with the door ajar for 10 minutes, then remove from the form and leave to cool at room temperature. Cut each cake with a thread or pastry knife into 2 layers.
Peel peaches, remove the stone. Cut into small pieces. Preheat the frying pan without oil over medium heat, add the peaches. Add 2 tablespoons of cane sugar or white sugar. Fry for 1-2 minutes to dissolve the sugar. Pour brandy, set on fire. Wait until alcohol burns out (~ 1 minute). Remove from heat, leave to cool. Strain, save the syrup to soak the cake.
[BE CAREFUL WITH OPEN FIRE! DO NOT LIGHT UNDER RANGE HOOD OR OTHER APPLIANCES FOR RISK OF FIRE, MAKE SURE THE AREA OVER THE PAN IS CLEAR. KEEP A LID CLOSE BY TO COVER THE PAN AND CHOKE THE FLAME IF ANYTHING GOES WRONG. DO NOT DO WHEN SMALL CHILDREN ARE AROUND, IT MIGHT BE DANGEROUS].
Pour
cold whipping cream into the bowl and start to beat at a low speed, gradually
increasing the speed. Gradually add the icing sugar, whip the cream into a
dense foam.
Stir
cream cheese with a spatula. Add whipped cream, whisk until smooth.
Put the first cake layer on a plate. Slightly soak the cake surface with the peach syrup with a brush. Put the adjustable cake ring (optional) on the plate
Add
the cream on the cake, put flambéed peaches on top. Cover with the next layer
of cake. Continue according to the scheme. At the end of the assembly, you
should have enough cream for the top of the cake and the sides.
Cover the top of the cake with cream, leave for 2-3 hours in the refrigerator. Remove the form. Warm the sides of the form with your hands, the cream will slightly soften the heat from your hands and it will be easier to remove the form.
Add a tablespoon of poppy seeds in the remaining cream, stir. Grease the sides of the cake with cream. Decorate the top with peaches. Leave to cool in the refrigerator.
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Sponge poppy seed peach cake with cream and peaches flambe'. This peach cake become your favourite: flambeed peaches, whipped cream and poppy sponge cake - impossible to resist!
Beat the egg yolks with sugar and vanilla sugar. Add 2 tbsp of poppy seeds. Pour 2 tablespoons of warm water, stir. Sift the flour into a mixture, add a pinch of salt, add baking powder. Beat the egg whites with a pinch of salt to a dense foam.
Gradually add whites to the dough in 2-3 times.
Grease the bottom of the 2 springform pan with a diam. of 18 cm with butter. Pour the dough into two forms, smooth out.
Bake for 20 minutes at 160°C. Leave to cool at room temperature.
Cut each cake into 2 layers.
Peel peaches, cut into small pieces.
Preheat the frying pan, add the peaches. Add 2 tbsp of sugar, fry for 1-2 minutes. Pour brandy, set on fire. Wait until alcohol burns out (~ 1 minute). Strain, save the syrup to soak the cake
Beat whipping cream, add the icing sugar.
Stir cream cheese with a spatula.
Add whipped cream, whisk until smooth.
Put the first cake layer on a plate.
Soak the cake surface with the peach syrup. Add the cream on the cake, put flambéed peaches on top. Cover with the next layer. Continue according to the scheme. Cover the top of the cake with cream.
Leave for 2-3 hours in the refrigerator. Remove the form.
Grease the sides of the cake with cream.
