CCC – June

18 Jun

Saturday was this months Clandestine Cake Club meet.

The theme was 5 a day.

After some Pinterest searching I decided upon…

Bavarois aux Peches

Ingredients for a 20cm tin:

For the Cake/Biscuit:
Makes 2 Sponge/ Biscuit Layers.

6 eggs separated into Egg Whites & Yolks.

80g Icing Sugar

80g Gluten Free Plain Flour

4 tablespoons Corn Flour

For the Mousse:

80ml Whole Milk

300ml Double Cream

89ml Single Cream

4 egg yolks

30g Caster Sugar

1 1/2 veggie ‘gelatine’ sachet

1 vanilla pod

500g Tinned Peaches (drained weight) or Fresh White Peaches.

1 x 450g Tin of Peaches in Syrup.

For the Glaze Topping:

1 x 450g Tin peaches in syrup (weight with syrup)
(saving 100ml of syrup)

1 x veggie ‘gelatine’ sachet

The cake/biscuit:

Preheat your oven to 170°c/350°F

Whisk the egg whites until stiff.
Add the icing sugar.

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Continue to whisk your meringue until it is very firm and a brilliant white in colour; this will make sense as you whisk the colour changes from opaque – off white – to white.

Incorporate the egg yolks one by one into the meringue, then add the gf plain flour and the cornflower.

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Pour evenly onto a lined baking sheet and cook for 10/12 minutes, let completely cool down.

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This will fill 2 baking trays for your 2 cake/biscuit rounds needed.

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The Mousse:

In a pan bring the milk to the boil and add the single cream along with the split and scratched vanilla pod.

Dissolve the gelatine sachet in hot water and allow to cool slightly.
(I calculated the liquid and quantity of gelatine required)

Meanwhile, whisk the egg yolks and caster sugar until they become pale.

When the milk comes to the boil, pour it on the whisked sugar and eggs mixture and continuing to whisk.

Put it back in the pan and simmer on very very low heat stirring constantly. Do not let it boil or do this on to higher heat it will curdle. Making a custard.
Let cool down.

Blend the 500g of drained tinned peaches to a pulp.
Whip the double cream and add it with the peach pulp to the custard.

Cut 2 disks of the size of your tin from the cake/biscuit. (I lined my tin with parchment first to help lift it when it was set)

Separate the syrup and peaches of 1 450g tin of peaches. Save syrup.

Put one of the cake/biscuit disks in the bottom of the tin and moisten it with peach syrup. Don’t go over board otherwise you get a soggy base.

Dice the drained peaches and place a layer on top of the cake/biscuit base. Then pour half the mousse mixture over so peaches are covered.

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Place the second disk of cake/biscuit on top of the mousse gentle compress. Moisten with the remaining syrup, then and pour the remaining mousse over the cake/biscuit base.

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Smooth the top and put in the freezer one hour.

Gently heat 100ml of syrup in a pan and dissolve the gelatine sachet in it.
Blend 250g of drained tinned peaches to a pulp. Mix the pulp together with the syrup/gelatine mixture. Leave to slightly cool and then pour over the setting mousse layer making sure this glaze is even.

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Decorate to taste with fresh peaches & in this case I used vibrant pomegranate seeds for a boost of colour.

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Chill in the fridge for at least 3hours.

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I think, but I haven’t yet tried, adding a peach liqueur instead of just syrup would add a kick element.
If you try it let me know how it goes.

Happy Cooking

CCC – June meeting : 5-a-day

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