Peach Compote and Whipped Cream Dome Cake

Ingredients

• 4 medium Ripe but firm peaches (Peeled, pitted, and cut into 1cm thick pieces)
• 100 ml Rosé champagne or white champagne (Used to enhance flavor in compote)
• 100 ml Water (Added to compote)
• From the 4 peaches n/a Peach peels (Added to compote for color and flavor)
• 2 pieces Small cinnamon sticks (Optional, for light cinnamon flavor)
• 3 leaves Fresh basil leaves (Added for subtle herbal note, removed after 2 minutes)
• 2 sheets Gelatin sheets (Soaked in ice water for 10 minutes, then dissolved in warm compote syrup)
• As needed n/a Cling wrap (To line jelly container)
• 500 ml Heavy cream (whipping cream) (Whipped to 60% for icing and 95-100% for filling)
• 2 sheets Genoise sponge sheets (One trimmed to fit dome shape)

Instructions

1. Prepare peaches for compote

   Peel the ripe but firm peaches, remove seeds, and cut each peach into 1cm thick pieces by halving twice after peeling.

   Time: PT15M

2. Make peach compote base

   In a saucepan, combine peach pieces, peach peels, rosé or white champagne (100 ml), and water (100 ml). Add small cinnamon sticks and fresh basil leaves. Cook on medium heat for 5 minutes. Remove basil leaves after 2 minutes to avoid overpowering the flavor.

   Time: PT5M

   Temperature: Medium heat

3. Drain and cool compote

   Turn off heat and drain the liquid from the compote mixture. Set aside the drained peaches and reserve the syrup for jelly preparation. Cover the peaches with parchment paper to prevent oxidation and drying. Cool completely, then refrigerate for 1 day to develop flavor.

   Time: PT1H

4. Prepare gelatin for jelly

   Soak gelatin sheets in ice water for 10 minutes until soft. Drain and dissolve gelatin completely in warm compote syrup taken from the reserved liquid while still warm. Optionally, add natural coloring if desired.

   Time: PT15M

   Temperature: Warm syrup

5. Set peach jelly

   Line a container with cling wrap (wrinkles are fine and can add shine). Pour the gelatin mixture into the container and refrigerate for 4 hours to overnight until fully set.

   Time: PT4H

   Temperature: Refrigerator temperature (4°C)

6. Prepare peach jelly cubes

   Just before assembling the cake, drain the peaches from the compote and pat dry with a kitchen towel. Remove the jelly from the container by lifting the cling wrap and cut into 1-1.5cm dice.

   Time: PT10M

7. Prepare Genoise sponge sheet

   Trim one Genoise sponge sheet to fit the dome shape of the cake. Use a dome cake scraper or flexible scraper to gently adjust the shape by spreading or bending it as needed.

   Time: PT10M

8. Whip heavy cream

   Whip heavy cream until 60% whipped for icing cream and reserve. Whip the remaining cream until 95-100% whipped for filling. The filling cream should be thick enough to hold the peaches. Fold gently with a spatula to maintain airiness.

   Time: PT15M

9. Assemble the cake

   Smear the Genoise sheet with peach compote syrup. Apply enough whipped cream on the sides and layer with peaches and peach jelly cubes as desired. Finish icing with reserved cream, smoothing sides and top.

   Time: PT20M

Nutrition Facts

Calories

320

Protein

4g

Carbohydrates

20g

Fat

25g

Fiber

2g