main ingredients: animal whipped cream (25g), low-gluten flour (9g), lemon peel (one), white peach puree (3g), brandy (2ml), gelatin tablets (two tablets), fine sugar (9g), lemon juice (2ml) and eggs (three).
auxiliary ingredients: peach puree (1g), brandy (1ml), gelatin tablet (one tablet), fine sugar (3g) and water (6ml).
first, make the cake embryo, put the lemon peel on the planer and rub it into small pieces, then set it aside for later use.
prepare a square cake mold, spread some cream on the surface of the mold, sprinkle some flour, and pour out the excess flour.
take out the yellow peach, cut it into pieces, and set it aside.
break the eggs in a container, pour in fine sugar, and use an electric eggbeater to beat them until they are in a line state. Then pour the lemon crumbs we rubbed out at the beginning into it and beat it evenly. Sift the low powder into it and stir it evenly with a scraper. After that, we pour in the milk and stir it into batter.
after the above, we pour the batter into the baking mold. The temperature of the oven is set to 17 degrees Celsius, the temperature of the oven is set to 15 degrees Celsius, and the baking time is 25 minutes.
after baking, take it out and put it on the baking net to cool it upside down.
Put the gelatine tablets in ice water in advance for softening.
At this time, we can make Mu Si stuffing. Wash the white peaches and peel them with a planer. After removing them, cut them into pieces and put them in a cooking machine, and beat them into puree. After beating, pour it out of the cooking machine into a container, pour a spoonful of honey and lemon juice into it, stir it evenly, and put the container on the stove to boil.
pour the egg yolk into a container and stir it evenly until it turns slightly white, then pour it into the puree of white peach, put it on the stove and heat it on low heat after stirring, turn off the torch after heating, put the softened gelatin slices into it and stir it evenly, then put it aside to cool, and pour brandy into it after cooling slightly.
take out the whipped cream and divide it into eight parts, then pour the egg yolk paste into the whipped cream and mix.
Pour the fine sugar into the water and heat it. When it is cooled, pour the brandy, so that our wine sugar solution is ready.
At this time, we take out the cooled cake, cut it into two pieces with a knife, put one piece on the bottom of the mold, then put the wine and sugar liquid on it, pour a quarter of the prepared Mu Si liquid into it, then spread a yellow peach slice on it, pour a quarter of the Mu Si liquid, cover the second cake, put the wine and sugar liquid on the cake slice, and finally pour all the remaining Mu Si liquid into the mold.
four hours later, we put the yellow peaches in the cooking machine, beat them into puree, heat them on the stove, then turn off the fire, pour the softened gelatin tablets into them, stir them evenly and put them aside. After cooling, we pour them on the surface of the cake, smooth them with a scraper, and finally put them in the refrigerator until they are solidified.
Although the production steps are a little troublesome, it tastes very good. Finally, there are two things to pay attention to. First, when you put the gelatin tablets into the materials, you must cool them before you can combine them with other ingredients. Secondly, after the line state appears when the eggs are sent, turn the eggbeater to low speed mode and beat for another minute, which can make the egg paste more uniform.