#chantilly #cake #peaches #pastry
I used to make this cake a lot when I trained at a local bakery, and I remembered every detail to share with you in this video. The whipped cream is made from vegetable cream for its stability, and the custard filling is a personal touch because I feel that it complements the whipped cream, the fruit and the moist sponge cake perfectly. The most common filling is dulce de leche or Manjarblanco.
00:00 Intro
00:24 Sponge cake
03:05 Easiest Creme Patissiere
04:46 Slicing sponge cake
05:19 Getting ready the Peaches syrup and Creme Patissiere
06:11 Preparing the Chantilly cream
06:55 Ensambling the cake
08:06 Covering & decorating the cake
09:56 Foodporn
Ingredients:
- Vanilla sponge cake:
- 4 eggs (225 grams)
- 90 grams of sugar (1/2 cup approx.)
- 120 grams of pastry flour (1 cup approx.)
- 1 tsp. vanilla extract or essence.
* Does not contain baking powder.
- Custard cream:
- 250 grams of milk
- 1 medium whole egg (or two yolks)
- 15 grams of cornstarch.
- 40 grams of white granulated sugar.
- 1 tsp. vanilla extract or essence.
- Chantilly cream
- 400 grams of non-dairy vegetable cream.
- 100 grams of whole milk.
- 80 grams of white granulated sugar.
- Decoration and Filling:
- An 800-gram can of canned peaches.
- Melted Chocolate, Ganache or chocolate fudgy sauce diluted in hot water.
* The sponge cake is baked at 160 degrees celcius or 320 Fahrenheit for 35 minutes.
** The syrup from the canned peaches is used to soak the biscuits.
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Music:
- Dude - Patrick Patrikios
