| Ingredient | Method |
| Peach jam: 3 pink peaches, each apprv 200-220g cut into diced 60g caster sugar 1tbsp maltose half of lemon juice Peach Cake base: 10B egg yolks 20g caster sugar 150g veg oil 150g milk 110g LP flour 80g peach powder 2tsp baking powder 2g korean pink food coloring 10B egg whites 70g caster sugar 1/2tbsp lemon juice 1/2tbsp corn flour Peach Crêpe: 350g milk 2B egg, beaten 100g LP flour 30g butter, melted 30g icing sugar 20g peach powder 1g korean pink food coloring Peach panna cotta: 260g milk 15g gelatin powder+15g hot water 10g caster sugar 100g 法采蜜桃调味果酱 (Fleur Couleur seasoning peach puree jam) 1-2g korean pink food coloring Peach Mousse: 1kg White Chocolate cream, refer here 400g 法采蜜桃调味果酱 (Fleur Couleur seasoning peach puree jam) Decoration purpose: Cake: 4B egg yolks 20g caster sugar 60g veg oil 60g milk 80g LP flour flavor: 2g korean pink food coloring 3g bamboo leaf powder 4B egg whites 20g caster sugar 1tsp lemon juice 1/2tsp corn flour Peach pulp Gelee: 5g Gelatin powder+10g hot water 30g freeze peach, soak into water til soft and cut into dice 160g water 10g caster sugar | Peach jam: ~Combine the peach pulp, sugar and lemon juice in a small saucepan and cook over medium heat until the sugar is dissolved. ~Continue stirring and boiling until the jam thickens or reaches setting point. ~Pour carefully into jars, set aside and keep refrigerated. Peach Cake 1. Line 10 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm hard peaks form. 5. In another bowl, beat egg yolks, sugar, veg oil and milk until well combined about 1 minute. 6. Add sifted flours and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pans and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 25-30 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. Peach Crêpe: 1. Mix all crepe ingredient in a big bowl. 2. Strain the mixture and rest for 1 hour. 3. Heat the 30cm nonstick frying pan, then wrap bit of butter on it. 4. Pour the crepe mixture on the frying pan. 5. Fry the crepe until the mixture is dry completely (abt 8-9 pcs). 6. Let it cool down. Peach Panna cotta: ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. ~combine all the ingredient and cook with medium heat and stir continuously until boiled & dissolved. ~Turn off the heat, strain through sieve and set aside until slightly cool. ~transfer into 8 inch cake pan and chill 1 hour. Peach Mousse ~Using a whisk, fold one-third of the cream into the peach puree to lighten it. Fold in remaining cream using a rubber spatula. Peach pulp Gelee: ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Combine the peach pulp, sugar and lemon juice in a small saucepan and cook over medium heat until the sugar is dissolved. ~Add gelatin mixture and continue stirring and boiling until the gelee thickens. ~lets cool completely. |
| Assembly: 1. Place a layer of the cake and cover with transparent hard cake rim. 2. Transfer mousse filling into piping bag. 3. Place the peach jam over it. 4. Squeeze out some mousse filling and spread it around the cake. 5. Place the 2nd layer of the cake and press gently and repeat step 4. 6. Place one piece of crepe on top and spread the mousse over it, repeat til finish. 7. Chill 4 hours or overnight. 8. decorate as desired. | |
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