Peach cake with buttercream soufflé

Cake with canned peaches always reminds me of summer, and creamy soufflé perfectly complements sponge cake and fruit.

Ingredients

• Biscuit cake (from 5 eggs or ready-made)
• Peaches canned in syrup - 800 g
• Cream 33% - 500 g
• Powdered sugar - 3-5 tbsp. l. (taste)
• Gelatin, powder - 1 tbsp. topless
• Warm water - 1/3 cup

Directions

1. For this peach cake with creamy soufflé, bake the biscuit cake according to any recipe. Or you can buy a ready-made biscuit in the store.
2. Cut the biscuit in half into two identical cakes.
3. Pour gelatin with water, let it bloom. After 15 minutes, place a bowl of gelatin over a water bath, stir until the granules are completely dissolved in water. You should get a clear, viscous liquid. Remove from the bath, let cool completely.
4. Whip cream with powdered sugar until fluffy. Gradually add cooled gelatin.
5. Remove the peaches from the syrup, cut into slices. Do not drain the syrup.
6. Put one cake on a dish, soak the biscuit with the syrup in which the peaches were, fasten the ring on top. Put buttercream around the edge, and put peach slices in the center.
7. Apply buttercream on top.
8. Cover with the second cake, also soak it with syrup, grease the top of the cake with the remaining cream (leave a little buttercream to brush the sides of the cake). Send the sponge cake with peaches to the refrigerator for 2 hours.
9. Then carefully remove the ring by first running a knife between the cake and the walls of the ring. Brush the sides of the peach cake with the remaining buttercream.
10. Peach cake with butter cream soufflé is ready. If desired, you can decorate the sponge cake on top with peaches or other fruits.