Cake with canned peaches

12 servings
1 day

Start making the cake by baking the biscuit. To do this, combine in a bowl to beat the eggs with sugar. Beat them at the highest capacity of the mixer into a lush foam. Beaten eggs with sugar should be very lush, airy and thick.

While the eggs are beating, separately bring the milk and butter to the boil. Boil a little so that the oil has time to melt.

Alternately add hot milk with butter and flour with soda and vanillin to whipped proteins. Gently stir everything with a whisk by hand so that the mass remains lush and airy. Enter everything in 3-4 doses. The dough should remain well saturated with oxygen.

Pour the finished dough into a baking tin (18cm). Place the tin in an oven preheated to 180 degrees for 40-50 minutes. Remove the finished biscuit from the mold and cool. Cut the sponge cake into 3 cakes before assembling the cake.

For the cream, combine the fatty cream with the icing sugar. Beat them with a mixer until lush, steady. Properly whipped cream should keep the shape well.

Drain the liquid into a mug from the canned peaches. Cut the peaches into pieces. Soak cake cakes with peach juice. Brush the soaked cakes with cream and lay out the peach pieces.

Collect the cake. Coat the top and sides with cream as well. Remove the cake for a few hours in the refrigerator so that the cake soaks and freezes well.

Decorate the frozen cake to your liking or the upcoming celebration. Store the finished cake in a refrigerator, preferably covered, so that it does not weather. Have a nice tea party!