Pêche Melba Cake

Instructions

1. In the bowl of the KitchenAid, add the egg yolks, water and 70 g of sugar. Beat with the whisk at medium-high speed until a whitish color and a creamy texture is achieved, you will notice that it gains some volume.

2. Begin to incorporate the flour, little by little. Integrate while mixing on speed 1.

3. Add the baking powder along with the salt, mix.

4. Once everything is combined, set aside.

5. In another bowl, add the egg whites and begin to whip. Once it begins to froth, add the sugar (the remaining 70 g).

6. Whip with the whisk at medium-high speed until you have a semi-whipped meringue. At this point, add the cornstarch, in two batches.

7. Add half of the cornstarch and beat until incorporated. Add the rest of the starch and whip the egg whites to stiff peaks.

8. Start incorporating the meringue, little by little, into the egg yolk mixture.

9. Add a small amount, mix with a spatula until fully integrated and continue adding more. The first part of meringue will help smooth the mixture. As you add more, the mixture will become smoother and lighter.

10. When adding the last batch of meringue, add the lemon zest along with the meringue and mix with the whisk using gentle, encircling movements to integrate it.

11. Preheat the oven to 356ºF/180ºC, heat up and down.

12. Grease and line a 23 cm diameter baking pan with baking paper.

13. Pour the mixture into the mold and tap gently to settle the mixture.

14. Bake for 25 minutes.

15. Wrap the sponge cake in plastic wrap when warm and let it cool completely. Refrigerate until the next day.

16. NOTE: Wrapping the sponge cake in film, warm to cold, helps the cake to remain very moist and tender. Refrigerating the cake makes the cutting process much easier.

17. Add the water and sugar to a saucepan. Place over medium heat and bring to the boil. The sugar should be completely dissolved.

18. Once it comes to the boil, reduce to medium heat, cook for 5 minutes and turn off the heat.

19. Allow to cool completely.

20. Cut the cake into three equal parts with the help of a cake cutter.

21. In my case, I get 4 pasts, one of them thinner.

22. Set aside wrapped in cling film to prevent it from drying out.

23. Place a non-skid together with a cake base inside a 20 cm diameter springform pan. Line the sides with a sheet of acetate, it will help to hold the cake in a perfect shape. Fasten the two ends of the acetate sheet with some adhesive tape.

24. Spread a small amount of whipped cream or jam on the cake disk and place the first sponge cake on top.

25. Soak well with the syrup.

26. Spread a layer of raspberry jam over the sponge cake, smoothing it out to make sure it is smooth and even.

27. Cover with cling film over the acetate to prevent it from drying out.

28. The cream and mascarpone cheese must be at least 24 hours in the cold.

29. The bowl in which the cream is whipped must be cold.

30. Pour the cream along with mascarpone cheese into the chilled bowl with the powdered sugar. Whip with the whisk at medium speed.

31. Increase the speed gradually, but never reach maximum speed. The ideal is a medium-high speed. Be careful not to overbeat it or it will be cut and you will get butter...

32. Add vanilla extract in the last seconds of whipping.

33. Set aside in the refrigerator until ready to use.

34. Hydrate the gelatin in very cold water for 20 minutes. You can advance this step while preparing the mold with the first layer of sponge cake.

35. Pass the raspberry jam through a sieve to remove the seeds.

36. Heat the raspberry jam together with the 15 g of water until it reaches 113º-118ºF/45º-48ºC.

37. Stir in the gelatin, well drained, and mix with a whisk or spoon until fully integrated. Set aside.

38. Prepare an Italian meringue. In a saucepan add 13 g of water and 37 g of sugar.

39. Cook over medium heat until it reaches 244ºF/118ºC.

40. Meanwhile, semi whip the 25 g of egg whites.

41. Once the syrup is ready, pour over the semi whipped egg whites in a thin, continuous thread while mixing at the lowest speed.

42. Once you have incorporated all the syrup, gradually increase the speed without reaching maximum speed. You should obtain a soft peaks meringue. Set aside.

43. Whip the 160 g of cream with 9 g of powdered sugar.

44. Pour the raspberry jam into a large bowl. Add the whipped cream and Italian meringue alternately, waiting to incorporate completely before adding more.

45. To integrate both the whipped cream and the meringue, you can use a silicone spatula or a whisk. In my case I prefer the second option.

46. Do it with smooth movements, not beating or mixing vigorously.

47. With the help of a ladle, add the raspberry mousse inside the cake pan lined with the sponge cake. Smooth to a uniform thickness.

48. Place raspberries cut in half all over the surface of the mousse. Make sure they do not remain on the surface, but are slightly sunken.

49. Once placed, smooth the surface.

50. Place the second disc of sponge cake on the mousse and adjust well to avoid air or holes.

51. Brush generously with the syrup.

52. Spread a layer of peach jam without pieces on the second sponge cake, smooth to make it smooth and even.

53. Fill with the mascarpone whipped cream that you had reserved in the refrigerator. Smooth to achieve a uniform thickness.

54. Place pieces of peaches in syrup, not too large so that they do not disturb when cutting the tart portions, all over the surface of the cream. Make sure they do not remain on the surface, but are slightly sunken.

55. Once placed, smooth the surface.

56. Place the last sponge cake, adjust carefully.

57. Brush generously with the syrup.

58. Cover with plastic wrap and let stand in the refrigerator until the next day.

59. The cream and mascarpone cheese must be at least 24 hours in the cold.

60. The bowl in which the cream is whipped must be cold.

61. Pour the cream into the chilled bowl with the powdered sugar. Whip with the whisk at medium speed.

62. Increase the speed gradually, but never reach maximum speed. The ideal is a medium-high speed. Be careful not to overbeat it or it will be cut and you will get butter...

63. Set aside in the refrigerator until ready to use.

64. Unmold the cake, carefully remove it from the mold and remove the acetate. Gently peel it off to prevent any filling from sticking to it and leaving holes.