The creations of great chefs
PEACH AND GOLD DELIGHT
- Difficulty medium
- Preparation 3 hours
- Tipology dessert
- Portions 4
- For the cake:
- 8 eggs
- 160 g of flour
- 1 23 kt edible Gold Chef leaf
- For the filling:
- 50 g of potato starch
- 140 g of sugar
- 250 g of mascarpone
- 200 g of peaches
- 3 sheets of gelatin
Whip the eggs with the sugar. Add the flour and starch, stirring with a spoon.
Butter and flour the mould and pour the mixture into it.
Bake at 180°C for about 20 minutes. Once cooled, cut the delight in half to prepare it for the filling.
Blend the peaches with 50 g of sugar. Boil them for 2 minutes and let them cool.
Blend the mascarpone with the remaining sugar.
Take the lukewarm peach mixture and add the already soaked gelatin and let it melt.
Add the peach mixture to part of the mascarpone mixture and blend well. Refrigerate the mixture and the remaining mascarpone cream for two hours.
Stuff the delight with a layer of mascarpone cream and a layer of peach cream. Remove the gold leaf from the booklet together with the tissue paper, and place it gently on the surface you are decorating. Apply light pressure on the tissue and then remove it.