Soufflé cake with peaches

A delicious jelly cake made from ready-made biscuit cookies and cream with peaches will certainly please your loved ones and guests. The dessert is delicate, like a soufflé, beautiful and quite simple to prepare.

Ingredients

• Peaches - 4-5 pcs. (600 g)
• Cream 33% - 500 ml
• Sugar - 150 g
• Powdered sugar - 3 tbsp. spoons
• Cookies "Savoyardi" - 200 g
• Instant gelatin - 1.5 tbsp. spoons
• Orange jelly (dry) - 1 sachet (90 g)

Directions

1. Leave one or two peaches to decorate the dessert. Wash three peaches and cut the skin on them.
2. In a saucepan, bring 500 ml of water with sugar to a boil. Dip the prepared peaches into the syrup and boil for 5-7 minutes, until soft.
3. Then remove the peaches from the syrup, put on a sieve, cool slightly. Remove the skin from the peaches and remove the pits. Do not pour out the syrup.
4. Place the peach pulp in a blender and grind until smooth. You should get 300 ml of peach puree.
5. Gelatin pour 100 ml of cold water, leave for 5 minutes. Then heat in a water bath until the gelatin is completely dissolved (do not boil).
6. Pour the dissolved gelatin into the peach puree and mix thoroughly.
7. Whip cream with powdered sugar until fluffy.
8. Continuing to beat, pour the peach puree with gelatin into the cream. Whisk together.
9. You should get a thick, homogeneous, smooth mass.
10. Line a springform pan with a diameter of 25 cm with parchment paper. Moisten Savoyardi cookies in peach syrup and put on the bottom of the mold.
11. Then spread the creamy peach jelly in an even layer and put the cake without baking in the refrigerator for 2 hours. During this time, the creamy jelly will completely harden, even faster.
12. Prepare orange jelly (according to package instructions). To do this, heat 300 ml of syrup to a boil, dilute the contents of the sachet in it, mix until completely dissolved and cool.
13. Peel and pit the peaches for decoration. Cut into thin slices.
14. Remove the dessert from the refrigerator, put peach slices in a circle.
15. Then gently pour the prepared jelly into the center of the cake with a tablespoon. A layer of jelly should cover the peach slices.
16. Put the cake back in the refrigerator for 2-3 hours, until the jelly hardens.
17. When the jelly has completely hardened, the peach soufflé cake is ready. Carefully unmold the dessert and serve.
18. Enjoy your meal!