Sweet Yellow Peach Charlotte Cake
1.
Wash 5 yellow peaches, peel them, and cut them in half.
2.
Pour the yellow peaches into the milk pan, add water, and level with the yellow peaches, and then add rock sugar.
3.
After the high heat is boiled, turn to low heat and cook for 25 minutes. Remember to scoop off the foam.
4.
After cooking, let it cool slightly, put it in a glass bottle, and keep it in the refrigerator for one day.
5.
After the gelatine slices are cut into small pieces, add edible cold water to soak them, and put them in the refrigerator for later use.
6.
Add vanilla extract and rum to the milk, and heat it to a boil.
7.
Whisk the egg yolks while boiling the milk. Add icing sugar to the egg yolks and beat them with a manual whisk until the color turns white.
8.
Pour the boiled milk slowly into the egg yolks and beat them quickly with a manual whisk.
9.
Pour the evenly beaten egg yolk and milk liquid into the milk pan, and continue to heat it on a low heat while whipping with a manual whisk.
10.
Boil until the custard sauce is thick and yogurt-like, leaving traces after the whisk.
11.
Take out the refrigerated gelatine slices, drain the water and add it to the custard sauce. Use the remaining temperature to melt the gelatine slices and beat them evenly.
12.
Wrap the prepared custard sauce with plastic wrap while it is hot. Remember to close the custard sauce with the plastic wrap and put it in the refrigerator for later use.
13.
Preheat the oven to 220°C up and down. Add the egg yolks to the powdered sugar and mix them evenly with a manual whisk.
14.
The egg whites are added to powdered sugar in 3 times and beaten with an electric whisk until dry foaming.
15.
Add the egg yolk to the meringue and stir evenly.
16.
Sift in low-gluten flour and mix evenly.
17.
Draw two 6-inch circles and a rectangle in advance (the width is the same as the height of the cake mold, and the length is the circumference of the cake mold), and put them on greased paper.
18.
The cake paste is put into a piping bag, and the shape is extruded with a round flower mouth.
19.
Put it into the preheated oven, heat up and down at 190℃, middle level, and bake for 12 minutes.
20.
The baked finger biscuits are placed on the baking net to cool, and then cut to a suitable size.
21.
Cut the yellow peach into small dices.
22.
The whipped cream and powdered sugar are passed over ice water until the lines appear and it can flow.
23.
The custard sauce is whipped smoothly with a manual whisk. Add whipped cream and canned juice in 3 times and mix well.
24.
Cut the round finger biscuit base into the mold, and then surround the long finger biscuit around.
25.
Pour half of the custard sauce first.
26.
Spread half of the yellow peach diced.
27.
Then add custard sauce and diced yellow peaches, and finally spread with custard sauce and put in the refrigerator for more than 4 hours.
28.
After the refrigerated cake is unmolded, decorate with sliced yellow peaches, and then put a doll on it.
Tips:
1. The mold used is Xuechu's 6-inch anode live bottom cake mold.
2. The oven is made by Joyoung.
