Cake of the week: summer peach chantilly cake
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Ingredients
6
Cake:
Filling:
Frosting Whipped Cream:
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Preparation
Preparation20 min
Cook time45 min
- Cake:
Preheat oven to 350F. Grease and flour two molds to 8-9 inches. - In a large bowl cream the butter until fluffy, about 3-5 minutes. Add milk and vanilla and mix.
In another bowl combine flour, baking powder and salt.
Add dry ingredients to the butter mixture. - Mix until incorporated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds.
Turn the mixer to medium speed and beat for 2 minutes. - In another bowl, beat the egg whites until stiff peaks form.
Add the egg whites with the remaining mixture. Beat 2 minutes more.
- Fill cake pans Feb. 8 or 9 inches. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool cakes for 15 minutes before turning out.
Once the cakes are cooled, freeze for at least 1 hour (to make them easier to halve). - Filling:
Beat the cheese, cream, sugar and vanilla with mixer until smooth. - Assemble cake:
Cut two cakes in half (to make a 4-layer cake).
Spread the mascarpone filling on the first layer, then cover with sliced peaches. Repeat with each layer. - Frosting Whipped Cream:
Chill bowl and beaters for at least 15 minutes before use. Place the water in a small bowl in the microwave. Sprinkle gelatin over water and let soften 5 minutes.
- Dissolve gelatin microwave for 1 minute. Remove from microwave and let stand at room temperature for 10 minutes; Gelatin must be liquid but not hot when added to the cream.
- Remove the bowl and beaters in the refrigerator and pour the cream, sugar and vanilla extract. Beat until batter brands begin to show clearly.
- Add the cream gelatin mixture, pour in a steady stream while whisking constantly.
Add the meringue powder and cornstarch. Beat until stiff peaks form. - The gel outside of the cake. Decorate top of cake with skin and peach slices.
Refrigerate for at least 30 minutes (preferably longer) before cutting.
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