Ingredients
Biscuit
70 g Whole grain biscuit mixture110 g egg
Insert
150 g Peach compote7 g Dolcela Ground White Gelatin
Cream parfait
250 g Cream parfait250 ml milk
500 ml Whipped cream 5+Preparation steps
Weight for 12 portions – 1.2 kg
Biscuit
Mix the whole grain biscuit mixture and eggs for 6 minutes.
Line the mold with parchment paper, pour in the batter, and bake in a preheated oven at 180°C for 10 minutes. Flavor the cooled sponge with instant coffee.
Insert, peach jelly
Blend the peaches with an immersion blender into a puree.
Dissolve the gelatin in cold water and heat it in a peach puree. Pour into a 12 cm mold and freeze.
Cream parfait
In cold milk and whipped cream, mix in the parfait cream mixture.
Assembly of the entremet cake
In a 20 cm diameter mold, place a layer of parfait cream, insert the peach layer, add the remaining parfait cream, then the sponge cake, and freeze everything. Remove from the mold and decorate as desired.
Tip
You can decorate the cake with canned peaches and crumble crumbs.