Preparation

Peach Jam

Peach Puree 300g / Sugar 40g / Lemon Juice 10g

Pound Cake Body

Unsalted Butter 140g / Light Cream 45g / Sugar 80g

Eggs (shelled weighing 65g) 3pcs / Gluten Flour 140g

Baking Powder 2g

Top Decoration

Cream Cheese 250g / Unsalted Butter 30g / Powdered Sugar 35g

Process

1, Make Jam: Peach core and peel, cut into 2cm slices, 3mm thick.

2, the peach pulp, granulated sugar and lemon juice together in a deep, heavy-bottomed saucepan, sent to the refrigerator overnight marinade or room temperature marinade for 2 hours, the marinade will be good pulp will be slightly transparent, reduced in size, juice oozing out of the state.

3, marinated pulp over low heat to start heating, boiling in time to skim the froth, began to thicken after the constant stirring to prevent paste the bottom, has been heated until the overall thick, poor mobility.

Turn off the heat immediately and pour into a heat-resistant container to cool to room temperature for use, because the jam is to be added to the cake to bake together, if too thin will make the cake absorb water and collapse, the organization is not fluffy enough.

4, pound cake body: unsalted butter cut into small pieces, egg yolks, egg white separate. (In advance of the unsalted butter, egg yolks and light cream from the refrigerator to return to room temperature, unsalted butter softened to the extent that finger pressure can be pitted.)

5, take 40g granulated sugar and softened unsalted butter, use a chef's machine (electric whisk) to beat until the butter is white in color and light in volume.

6, three times to add light cream, each time to use the 3-speed mixing until completely mixed before adding the next, and then three times to add egg yolks, again each time to use the 3-speed mixing before adding the next, all yolks added, use the 6-speed mixing for about 30 seconds.

7. Mix low-gluten flour and baking powder, sift into the butter batter, and stir until the batter is smooth and free of dry powder.

8: Pour the egg white into a clean, grease-free and water-free bowl, add the granulated sugar in 3 batches, and whip until close to stiff peaks.

9: Add the meringue to the butter batter in 2 batches, tossing with a spatula each time you add it before adding it the next time.

10: Put the batter into a piping bag and squeeze it into a cupcake mold with a greaseproof paper holder, about one-third full.

11: Place a layer of jam on top of the batter to basically cover it, and then squeeze the batter until it's about an eighth full.

12: Bake in the middle of a preheated 175-degree oven over medium-high and low heat for about 27 minutes, remove from the molds immediately, cool on a cooling rack until slightly warm, and store in a ziplock bag until ready to use.

13, the production of cream cheese: cream cheese and unsalted butter cut into small pieces, room temperature to soften to the finger pressed out the degree of the pit.

14, softened cream cheese, unsalted butter and powdered sugar poured into a mixing bowl, press with a spatula to basically see the state of powdered sugar, and then whipped until the color becomes lighter, uniform and smooth state.

15. Combine: flatten the top of the baked cake.

16: Choose your favorite spout, squeeze the cream cheese around the top of the cake, and put jam in the center.

17: Decorate the top with cut peaches!

Tips:

1, do not over-soften the unsalted butter for the pound cake, or it will partially melt during the whipping process, which will affect the texture of the cake.

2, egg yolks and light cream must be fully restored to room temperature before use, otherwise water and oil separation will occur.

3, jam must be cooked thicker, you can choose a variety of seasonal fruits, according to the sugar content of the fruit and their own taste changes in the amount of sugar can be.