New Year's recipes

Peach pie with champagne

Peach pie with champagne – this is a refined festive area. Delicate biscuit with original cream and peaches is an interesting balanced combination. Sweet peaches and sweet biscuit are well complemented by slightly sour cream.

Such a braid, interesting both in appearance and taste, will certainly become a decoration of the festive table.

Peach pie with champagne – ingredients

  • For bіskvіtu:
  • Eggs – 5 pieces (C0).
  • Sugar – 150 g.
  • Salt – a pinch.
  • Flour – 180 g.
  • Starch – 2 tbsp.
  • Oil – 5 tbsp.
  • Baking powder – 1 tsp.
  • For seepage:
  • Boiled warm water – 1 cup.
  • Sugar – 2 tsp.
  • Juice – from ½ lemon.
  • For the cream:
  • Peaches (halves from a can) – 6 pieces.
  • Gelatin – 40
  • Greek yogurt – 300 g.
  • Sugar – 50 g.
  • Vanilla sugar – 20 g.
  • Sparkling wine – 300 ml.
  • Cream (from 30%) – 500 g.
  • For jelly:
  • Jelly peach – 1,5 packages.
  • Water – 500 ml.
  • Canned peaches – 2 cans (minus those already used for the cream).

An interesting video on the topic – How to make chocolate sprinkles:

Peach cake with champagne – recipe

Sponge cake

Separate the proteins from the yolks. Beat the egg whites together with a pinch of salt to a stable foam, add sugar one spoon at a time, beat well each time at the lowest speed of the mixer. Add yolks one by one, beat at the lowest speed of the mixer. Add oil one spoon at a time, beat, the speed of the mixer remains the lowest (beat briefly so as not to lose the splendor of the mass).

Mix flour, starch and baking powder, sift to the egg mass, carefully knead with a spatula.

Cover the bottom of the mold (20×30) with parchment, pour the dough, carefully level it.

Bake the cake at a temperature of 180 degrees for 35-40 minutes. After baking, immediately remove from the oven.

We leave the cake for 15 minutes in the form, take it out, leave it to cool on a wire rack. Cut into 2 thin cakes.

Immediately mix all the ingredients for soaking, leave to cool.

Soak both cakes.

Cream with champagne and peaches

Beat the peaches to a puree.

Pour hot water over the gelatin so that the water is slightly above the gelatin (about 0,5 ml). Mix well until the gelatin is completely dissolved, leave to cool.

Pour a third of the cooled gelatin into the peach puree, mix well.

Beat the Greek yogurt with sugar and vanilla sugar until the sugar is completely dissolved. Slowly pour sparkling champagne, mix. Add the remaining gelatin, mix well.

Beat the well-chilled egg whites to a fluffy cream. Add the mass with champagne one spoon at a time, do not stop beating.

We collect the braid

We put the soaked sponge cake back in the form, cover with half of the cream, spread half of the peach puree on top of the cream with a spoon (over the entire surface), use a fork to spread the mixture, slightly mixing it with the cream mass. Cover with the second cake, repeat the cream and peach puree. We put it in the refrigerator until it thickens completely.

Dissolve the jelly in hot water, leave to cool and slightly thicken (the spoon runs off, but no longer water). Carefully pour jelly on top with a spoon.

Put the finished dough in the refrigerator for 6-8 hours.

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