Cake with jelly

We prepare the cake sequentially. First we bake a biscuit:
- beat eggs and yolks with sugar and salt to stable peaks, sift flour with baking powder into a deep bowl. We combine the components, add salt, very carefully mixing the flour into the beaten egg mass with a wooden spatula;
- in a separate container, heat the milk, add the softened butter, mix;
- we introduce a milk-oil mixture into the resulting dough, we act slowly and very carefully;
- we line the bottom of the split mold with foil, lubricate with vegetable oil and transfer the biscuit dough into a mold (we use a mold of 26 cm, no less, so that the cake is baked). Bake in the oven at 200 degrees for about 20 minutes.

To impregnate the cakes, we need syrup:
- in a small saucepan, combine ordinary and vanilla sugar and peach syrup, heat over fire until the sugar is completely dissolved;
- let the liquid cool down and add rum.

It's time to soak the cakes with syrup:
- cut the biscuit into two parts and thoroughly soak each cake.

We will smear the cake with a cream souffle based on gelfix:
- soak the jelly in peach syrup, following the instructions on the package;
- meanwhile, using a mixer, whisk the proteins with half the sugar until stable peaks form, and in a separate container, whisk the cream with the remaining sugar until fluffy;
- on low heat, dissolve the swollen jelly for 4-5 minutes, until the mass becomes homogeneous and more liquid;
- let the finished jelly cool down a little and combine with apricot jam, gradually mixing whipped cream, and then proteins. We act very carefully so as not to lose volume.

The cake should be assembled in a detachable form in the following sequence:
- sponge cake is soaked with syrup;
- lubricate with jam;
- spread the cream souffle, level it;
- lay out pieces of peaches in an even layer.

With the next cake we proceed according to the same scheme, excluding only a layer of peaches. The assembled cake is sent to the refrigerator for at least 2 hours, periodically check the top layer of the cream souffle.

When the cream souffle freezes, we proceed to the preparation of jelly:
- as before, we dilute the jelly in peach syrup, leave it to swell;
- after heating the mass on fire until completely dissolved, stirring and making sure that the gelfix does not boil;
- in a separate container, mix apricot jam with lemon juice and jelly dissolved in syrup;
- we send the mixture to the refrigerator for literally 5-10 minutes so that it cools down a little and thickens;
- meanwhile, we decorate the surface of the cake with peach slices, beautifully decorating them along the edge of the cake and the middle;
- fill the surface with a jelly mixture and send the cake to the refrigerator to solidify for 6 hours, preferably overnight.

Have a sweet tea party and happy holidays!