SUMMER
Floriana Campodonico
Time of realization: 1 hour and 15 minutes + 12 hours of rest in the fridge for the creamy
Ingredients for a 24 cm cake:
for the dacquoise: (Santin)
50 g of macaroons reduced to powder
70 g almond flour
100 g powdered sugar
100 g egg whites
50 g caster sugar
for the peach compote:
600 g of diced peaches
60 g Absolu cristal Valrhona neutral gelatin
for the creamy citrus and mascarpone: (Di Carlo)
100 g whole milk
85 g cream
10 g glucose
grated zest of 1 organic lemon
4 g gelatin powder + 20g water to rehydrate it
215 g white chocolate
250 g of mascarpone
for the crumble:
50 g almond flour
50 g 00 flour
50 g brown sugar
50 g butter
Procedure:
Making the dacquoise: In a planetary mixer with a whisk, meringue the egg white with the granulated sugar, then gently add the almond flour and the icing sugar mixed together and finally the amaretto powder.
Put in a pastry bag and pour inside a greased band sprinkled with granulated sugar, spread a layer half a centimeter high and make a border all around (as in the photo) to then be able to contain the peach compote.
Bake at 180 ° C until color (about 15 '- 20').
When exiting the oven, if it has swollen too much, press lightly in the center.
Let it cool and unmold it by removing everything around it with the help of a small knife.
for the peach compote:
in a non-stick pan, slightly melt the neutral gelatin, add the diced peaches and cook them over a fairly high heat for about 5-6 minutes, they should not overcook.
Cool in the fridge.
for the creamy:
bring the milk, cream, glucose and lemon zest to the boil, add the rehydrated gelatin, melt well and pour over the slightly melted chocolate;
mix with the blender, emulsify well and add the mascarpone, mix for another minute.
Place in an airtight container and leave in the fridge overnight.
At the time of use, whip with a whisk (be careful that it does not become buttery)
for the crumble:
Mix the flours and sugar, add the diced butter and work with your fingertips until you get a grainy mixture. As for shortcrust pastry, this mixture must rest in the fridge for at least an hour sprinkled on baking paper and then bake at 180 ° C for about 15 'until colored.
The cooked crumble can be kept for some time in a glass or tin jar.
Assembly:
In the center of the dacquoise where the hollow was formed, distribute the peach compote;
put the lightly whipped cream into a pastry bag with a smooth nozzle and make spikes over the peaches, distribute here and there some pieces of crumble and diced peaches and decorate as desired.
