Beat with a mixer, egg whites with a pinch of salt and sweetener. Gradually add the yolks, water, oil and vanilla. Then add the flour and baking powder, mixing from here with a spatula, lightly.
Pour the composition into a round shape, prepared with baking paper.
Place the tray in the preheated oven over medium heat for 25 minutes (or until the toothpick test passes).
Leave to cool.
For the syrup:
While the countertop cools, place the washed, peeled and sliced peaches in a bowl with: sugar, brown sugar, whiskey, bourbon vanilla and orange blossom water.
I prepared a larger quantity because I also made jam, but I mentioned in the ingredients the special quantities for a 20 cm cake. Leave the peaches in this liquid with the spices for an hour. Peaches will contribute with their juice.
Beat the liquid cream, softer, with the mixer, then gradually incorporate the mascarpone cream, vanilla and grated lemon peel. Using sweetened cream, I did not add sugar, but adapted to taste.
Mount the dessert by preparing a few pieces of plasticizing foil on the edge (if you don't have acetophane sheet).
Cut the top into 2 sheets and gently syrup the juice with the spices in which I infused the peaches earlier.
First lay a sheet of countertop and a thin layer of cream.
After that, add the peaches infused earlier, both on the edge and over the cream, then raspberry jam, from place to place, thus creating a middle layer of fruit.
Add the rest of the cream, leveling it nicely, and at the end, the cake lid.
Remove the foil.
Garnish with whipped cream (beaten beforehand) and raspberry jam to taste.
If you like my recipe, you can also find it on my blog:
Peaches are one of those fruits that are suitable in so many dishes that we can find them in appetizer dishes, in hearty dishes, but also, obviously, in desserts. So I thought of preparing a peach-based menu for you at a kind of one-table festival.
Let's try something with a quail. We shape it and season it with salt, pepper and olive oil. We leave it there to marinate for a few hours. Peel a squash, grate it and cut it in half. Remove the fruit and sauté the quail in the same sauce. It should not be left long, it is cooked immediately. It mounts together and an excellent snack comes out! You can put some cheese with blue mold between them.
How about living in the duck orange with peach oranges? Peaches also go with chicken, quail or game. I go perfectly with the delicate deer. But don't associate them with fish because they are from different movies.
I'm not going to complicate things too much, because it's summer and we don't want to spend much time in the kitchen, next to the oven. So I bet on individual tarts with vanilla cream and half a peach on top. The peach is bleached and its skin is removed, leaving the rich color of the pulp on the surface and keeping the fruit firm. So it should not be boiled, only blanched.