The “Delice” cake is an incredibly tasty dessert consisting of 3 layers: fluffy sponge cake, sweet peaches in jelly and whipped cream and chocolate soufflé. The cake is covered with chocolate frosting, it is delicious, very smooth, delicate and aromatic, it looks fantastic and will be loved by the whole family. Treat your loved ones to a magnificent cake, perfect for special occasions.
Ingredients for sponge cake
– 5 eggs
– 200 g of sugar
– 1 teaspoon of vanilla sugar
– 75 g of flour
– 40 g de amidon
– 1 pinch of salt
Ingredients for the peach layer
– 1 large jar of peaches in syrup
– 2 packets of peach jelly powder
– 800 ml of hot water
Ingredients for the chocolate layer
– 120 g of dark chocolate
– 500 ml of 30% whipped cream
– 2 spoons of powdered sugar
– 1 teaspoon of gelatin
– 1/4 cup of hot water
Ingredients for the chocolate glaze
– 70 ml of 30% whipped cream
– 70 g of dark chocolate
Method of preparation
1. SpongeBob. Sift the flour into a bowl. Separate the whites from the yolks and beat them with a pinch of salt until you get a fluffy foam. Add the sugar and vanilla sugar and beat until stiff and glossy peaks form. Then reduce the mixer speed to medium and add the egg yolks one at a time.
2. Gradually add the flour and starch using a large spoon. Grease a 24*24 cm shape and line it with baking paper. Pour the dough into the mold and put it in the oven preheated to 170 degrees, bake the sponge cake for 15-20 minutes. Remove the sponge cake from the oven and invert the pan onto a wire rack, let the sponge cake cool completely.
3. Peach layer. Dilute 1/3 cup of peach syrup with 3 tablespoons of water. Soak the sponge cake with syrup. Remove the peaches from the syrup, cut them into pieces and place them on the sponge cake. Dissolve the jelly powder in 800 ml of hot water. Allow to cool, then refrigerate. Spoon the jelly (slightly thickened) over the sponge cake and peaches. Put the cake in the fridge to harden.
4. The chocolate layer. Melt the chocolate in a bain-marie: pour some water into a saucepan and bring it to the boil. Place the chocolate in a bowl and place it on top of the saucepan so that the bottom of the bowl does not touch the water. Stir the chocolate until completely melted. Remove the chocolate from the bain-marie and let it cool. Dissolve the gelatin in hot water and let it cool.
5. Beat the cream until you get stiff peaks, finally add the sifted powdered sugar, melted chocolate and gelatin. Place the resulting mass on top of the jelly layer and refrigerate the cake.
6. Chocolate glaze. Heat the cream almost to boiling, add the chocolate broken into pieces and let the mixture sit for a while. Then mix until smooth. Pour the frosting evenly over the cake. Refrigerate the cake overnight.
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