*Please turn on the caption for more details.
Hi, I'm Joconde.
This video is about a peach cake.Literally, the cake is the peach itself.
I used firm peaches. Firm peaches are perfect for making cakes.
In the process of making soft peaches, the flesh becomes mushy.
And because I wanted a pretty color, I chose a peach with skin red.
In this video, the peaches are fried at first.
There is no need for a one-day aging process like normal peach compote.
The base made of pistachios goes well with peaches.
You will love the savory and elegant taste of pistachio with peach flavor
At the end of the video, you can see how to make pistachio paste, so please don’t miss it.
If you make it, you can use it for macaron filling, ,mousse, buttercream, and pound cake etc…
The peach veil part is made using agar agar.
I've done the test several times and the gelatin didn't work for me.
The oven pan I used is about 30x40cm in size for the SMEG oven.
If the pan you are using is small, you may need to pour in a small amount of peach veil syrup.
If it is thick, it may tear quickly when it is put on the cake due to its weight.
I made it as thin as almost 1.5mm thick.
And before covering the cake, take it out of the refrigerator and leave it at room temperature for a while.
It is better to decorate in a state that is not too stiff.
The video is very long as it contains a lot of information.
I did my best not to get bored while watching, so I edited only the important parts.
After devotion comes great joy! So, let's watch it till the end and make it by all means.
Thank you.
Ingredients
♥︎Simmered Peach compote
500g peaches
220g sugar
30g lemon juice
300 g of water
1 cinnamon stick (4 cm)
♥︎ Pistachio base (15cm round pan)
38g butter
30g pistachio paste
30g sugar
30g almond powder
15g cake flour
0.5g baking powder
50g eggs
90g peach compote
♥︎ Pistachio Nougat
40g minced pistachios (I used raw pistachios)
30g heavy cream
5g butter
20g sugar
♥︎ Peach Jelly (12cm Mousse Ring)
70g peache compote, finely diced
70g Peach compote syrup
2.5g gelatin
♥︎ Peach Mousse
200g peach compote
30g sugar
100g plain yogurt
100g cream cheese
150g whipped cream
3g vanilla bean paste
5.5g gelatin
♥︎ Peach Veil
280g peach compote
4g agar agar
30g sugar
♥︎ Pistachio Paste
250g raw pistachios
Hot water for soaking pistachios (just boiled water)
100g vegetable oil (add 50g in two divided portions)
Tool: food processor
*You can also use roasted pistachios.
The reason I use raw pistachios is that when I make the paste, it turns out a brighter green color than roasted one.
For long-term storage of pistachio paste, be sure to divide it into small portions and put it in a air tight container and keep it in freezer.
It can be used up to 3 months when frozen.
When using, take it out at room temperature in advance.
* I used oder less pure olive oil.
In addition to this, non-GMO grapeseed oil, sunflower oil, and soybean oil, which do not have strong flavor, are all good.
In my case, I don't use canola oil on the market because there are many GMO products.
The amount of oil you need depends on the oil from the pistachios and the performance of your food processor.
You need to adjust less or more than the recipe.
So, I do not put all the oil in from the beginning.
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