Delicate peach cake with gelatin

COOKING:
Sponge cake was prepared according to the recipe "Sponge cake on starch"
1. Separate the whites and yolks.
2. Beat the whites with 3 tablespoons of sugar to stable peaks.
3. Beat the yolks with the rest of the white sugar (8 minutes), add lemon zest and gently mix the sifted starch and baking powder with a silicone spatula.
4. Carefully introduce the proteins into the mixture of yolks and starch, stirring with a silicone spatula from the bottom up and in a circle.
5. Cover the bottom of the mold with paper. Lightly grease the sides of the mold with vegetable oil.
Preheat the oven to 200 C. Reduce to 180C before baking. Bake for 45 minutes + 5 minutes to hold the biscuit in the oven off with the door slightly ajar. Focus on your oven! When baking, do not open the oven!
Allow to cool slightly in the mold, then pull out. And finally cool on the grill, remove the parchment. I cut the biscuit into three cakes, used 2 cakes for the cake.
Preparing the cream:
1. Soak the gelatin in water, as soon as it swells, dissolve it in a water bath or microwave, do not boil! Cool slightly.
2. Lightly beat the curd cheese, powdered sugar and vanilla seeds with a whisk until the mass becomes airy. Add a little curd cream to the cooled gelatin and stir, then mix the gelatin mixture into the rest of the curd cream and mix until smooth.
3. Beat cold cream with 3 tablespoons of powdered sugar until stable peaks form.
4. Add the whipped cream to the curd cream and mix gently with a whisk. Put the finished mousse in the refrigerator to thicken a little.
Layer of peaches in jelly.
1. Drain the syrup from the peaches, it will be useful for jelly. Dry them with a paper towel.
2. Jelly for cakes (it sets very quickly). Cook according to the instructions. For 2 cups of liquid (1 cup of peach syrup and 1 cup of water) - 2 packs of jelly for cakes.
Mix the dry jelly mixture with sugar, pour cold liquid (syrup + water). Bring the mixture to a boil. When you cook, the mixture may acquire a cloudy white color. Do not be afraid (who is preparing jelly for the cake for the first time), when it cools down, the turbidity will all pass and the jelly will become glass-transparent.
Let the jelly cool down a little — but not much, and then it can freeze.
ASSEMBLY:
1. Collected in a round shape with a diameter of 23 cm, the bottom was covered with cling film, the sides with a curb tape.
We put the first sponge cake on the bottom, soak it with peach syrup, spread the creamy curd mousse on it and put it in the freezer. To grab a little. Do not over-freeze! The next layer is the sponge cake cake to soak again and then mousse. Again, we put it in the freezer. Spread the halves of peaches on the frozen mousse and pour the jelly. Put it in the freezer until it freezes. Spread the remaining mousse on top of the jelly, align it and put it in the refrigerator overnight.
2. And in the morning we pull the cake out of the mold and release it from the auxiliary films, put it on a serving dish. The sides of the cake are lined with whipped cream, but we do not cover the transparent layer with peaches. Decorate with sliced peaches in the form of a flower, lightly grease it with cake jelly, sprinkle cocoa around the edges. Cut the peaches into cubes and arrange them randomly on top of the cocoa. Serve to the table.
Bon appetit!