Auxiliary ingredients: yellow peach puree (100g), brandy (ten milliliters), gillette (one slice), granulated sugar (30g), water (sixty milliliters).
To make the cake, place the lemon rind on a grater and rub it out, then set aside.
Prepare a square cake mold, grease the surface of the mold with a little cream, sprinkle with some flour and pour out the excess flour.
Take out the yellow peaches, cut them into chunks and set them aside.
Break the eggs in a container, pour in the granulated sugar and beat them with an electric whisk until they form lines. Pour the lemon shavings that we rubbed out at the beginning into it and beat it well, sift the low-flour powder into it and use a spatula to mix it well, and then pour the milk into it and mix it into the batter.
After all this, we will pour the batter into the baking molds, the temperature of the oven is set at 170 degrees Celsius on the upper heat, 150 degrees Celsius on the lower heat, and the baking time is 25 minutes.
After baking, remove from the oven and place on a baking sheet to cool upside down.
Soak the custard slices in ice water ahead of time.
This is the time to make the mousse filling. Wash the peaches and remove the skin with a paring knife, then cut them into pieces and place them in the cooker to puree. Pour it into a container with a spoonful of honey and lemon juice, mix well, and put the container on the stove to boil.
Pour the egg yolks into the container and mix well until slightly white, evenly poured into the puree of white peaches, mix well and placed on the stove on low heat, heating is complete, turn off the heat and put the softened custard slices into the mix, and then placed aside to cool, slightly cooled, and then pour the brandy into it.
Take out the light cream and whip it to eight, then pour the egg yolk paste into the light cream and mix.
Pour the sugar into the water and heat it, and when it cools down, pour in the brandy, so that our wine sugar liquid is ready.
This time we take out the cooled cake, use a knife to cut it into two slices, put one of the slices on the bottom of the mold, and then wipe the wine sugar liquid on it, pour a quarter of the amount of mousse liquid into it, after pouring, lay the yellow peaches slices on it, and then pour a quarter of the amount of mousse liquid into it, and then cover the second slice of the cake, and then wipe the wine sugar liquid on the cake slices, and then finally, pour the remaining liquid into the mold, and then pour the remaining liquid into the cake. Pour all the mousse mixture into the mold and place in the refrigerator for four hours or more.
After four hours, we put the peaches in the cooker, beat them into a puree, put it on the stove to heat up and then turn off the heat, pour the softened custard into it, mix well and then put it aside, then when it cools down, we pour it on the top of the cake, smooth it out with a spatula, and then finally put it in the refrigerator until it solidifies.
It's a little tricky to make, but it tastes great. Finally, two things to note, the first is that when you put the custard tablets in the ingredients, you must first let it cool before combining it with the other ingredients. Secondly, after whipping the eggs in lines, turn the whisk to low speed mode and beat for another minute, which will make the batter more uniform.