Berry-fruit jam made from peaches, strawberries and nectarines. Sprinkling powdered sugar on the dacquoise cakes will keep the cakes soft on the inside and have a thin, crispy crust on the outside.

mousse cake"Peach-strawberry-caramel" is extraordinary and simply incredible delicious combination tender peaches with fragrant strawberries and sweet caramel! This is the magic of taste! The combination is very harmonious, you will definitely like it! With our detailed instructions and step by step photos you can make your own mousse cake at home,
Mousse cakes are becoming popular and gaining new fans today. Their advantage is that you can prepare such a cake in advance, when you have free time, and store it in the freezer. By the arrival of guests, the cake will remain covered with chocolate velor or mirror glaze, left in the refrigerator to defrost, and now it’s just a masterpiece on the table - a delicious mousse cake, like from the best confectioners! Your guests will be delighted!
But there are some subtleties in the preparation of mousse cakes. Mousse cake is not home cake on the hastily, this is the recipe for experienced housewives. But if you practice a little and learn how to properly whip cream and prepare mousses, then this recipe will be up to you! But, imagine, your labors will be rewarded with extraordinary taste! Mousse cake "Peach-strawberry-caramel" will not leave you indifferent!

I want to pay attention to the proportions in the recipe: I give the proportions a little in excess, because. some recipes are harder to make with fewer ingredients.
I also want to draw your attention to a couple of points in the assembly of the cake: mousse cakes are assembled literally "upside down". After freezing, the cake is turned over and a flat, smooth surface is on top. Also, if we are preparing a cake in a form with a diameter of 18 cm, then we make all the "inserts": compote disks, dacquoise cake, streusel cake with a smaller diameter, i.e. 16 cm - then the cake will look beautiful in the section.
Well, I wish you magical moments and have a nice tea party!

Ingredients

Step by step recipe with photo

Prepare the almond dacquoise.
Place the dacquoise dough in a piping bag fitted with a 12 cm round nozzle.
Place the dough on parchment, in the form of circles, with a diameter of 16 cm, in a spiral, starting from the center.

Lightly sprinkle cakes powdered sugar so that a thin crust forms on them, and leave to wind for 5 minutes.
Sprinkle the cakes again with powdered sugar and let stand again for 5 minutes.

Sprinkling powdered sugar on the dacquoise cakes will keep the cakes soft on the inside and have a thin, crispy crust on the outside.

Bake the dacquoise in a preheated oven at 180°C for about 15 - 20 minutes.
Take out the tray with ready-made cakes from the oven, if possible, drag the parchment with the cakes to the wire rack, and cool the cakes completely.
Only after complete cooling, carefully remove the cakes from the parchment.
If the cakes, like mine, were baked in cake rings, run a small knife along the inner edge of the ring and cut out the cakes.
For the recipe, we need one cake, with a diameter of 16 cm.

Prepare the streusel.
Prepare the dough for the streusel: put all the ingredients in a mixer bowl and mix with the paddle attachment until the ingredients are combined, i.e. obtaining a dough resembling shortbread.
Roll out the resulting dough between two layers of parchment to a thickness of 2 mm.
Using a cake ring with a diameter of 16 cm, cut out the blanks.
Transfer the rolled dough along with parchment to a large cutting board (or other flat surface), put in the freezer and freeze.
Transfer the frozen dough onto a baking sheet.
Bake in a preheated oven at 160°C for about 15 minutes until golden brown.
Remove the finished cakes from the oven, cool and carefully, using a spatula or a long knife, remove from the parchment.

Prepare peach compote.

Pour the peach puree into a 5 mm thick ring.

Remove the ring with peach compote (and together with the cutting board) in the freezer and freeze well.

Prepare strawberry compote.
Cake ring, 16 cm in diameter, tighten with cling film and place on a flat, flat surface (for example, a cutting board).
Pour the strawberry puree into a 5 mm thick ring.

Remove the ring with strawberry compote (and together with the cutting board) in the freezer and freeze well.
Disc of frozen compote free from food film directly during the assembly of the cake.

Cake assembly.
Mousse cakes are always assembled in a cake ring or in a silicone mold literally "upside down". After freezing, the cake is turned over and the top is smooth. Smooth surface or an imprint of a silicone mold.
If you are making a cake in a cake ring, cover it with cling film.
Place a cake ring either silicone mold on a completely flat hard surface (for example, a cutting board).
Pour a layer of mousse at the bottom of the mold, 7 mm thick. Remove the strawberry compote from the freezer and free from cling film.

And carefully lay out the streusel cake (the streusel is fragile - try not to break it).
Lightly press down and slightly "drown" the streusel cake.
Place the cake in the freezer and freeze for 8-12 hours.

For finishing finished cake I used a coating of chocolate velor (no photo of velor yet, I will do it later if necessary).
For white chocolate velor.
Cocoa butter chop with a knife to the state of crumbs.
Place in a plastic bowl and heat in the microwave, on medium power, stirring occasionally with a silicone spatula, until the cocoa butter becomes liquid (do not heat again once it has become liquid).
Place white chocolate in a plastic bowl (if the chocolate is in a block, chop it with a knife).
Melt the chocolate in the microwave on medium power, stirring occasionally with a silicone spatula so as not to overheat.
Pour cocoa butter into the melted chocolate, add the dye and mix until the dye is completely dissolved.
Working temperature of velor is 40-45°C (check with a food thermometer).
Pour the velor into the spray gun.
Remove the cake from the freezer and release from the mold.
Cover the frozen cake with chocolate velor from a spray gun.

Tip 1. We apply velor on the cake with a spray gun. Do not be surprised - this is the most convenient and affordable option at home))) Go to a hardware store, buy a new, affordable, small-volume spray gun, and use it only for velor purposes))

Berry-fruit jam made from peaches, strawberries and nectarines is a healthy and tasty homemade dessert rich in dietary fiber, microelements, glucose and fructose. Jam (confiture) or jam is a method of preserving fruits and berries by boiling in sugar. The story says that the French invented it, but it seems to me that in this case, like with folk songs, the author is unknown. Agree, our village grandmothers will feel deeply offended if someone tells them that Strawberry jam is an invention of the French.

It is cooked in two steps - it is necessary to leave the jam for several hours in order to sugar syrup impregnated the fruit, so they turn out translucent and do not fall apart.

• Cooking time: 12 hours
• Quantity: 1.3 l

Ingredients for berry-fruit jam from peaches, strawberries and nectarines:

• 1 kg of peaches;
• 0.5 kg of nectarines;
• 0.3 kg of strawberries or garden strawberries;
• 1.3 kg of granulated sugar.

Method for making berry-fruit jam from peaches, strawberries and nectarines.

Jam can be made from any fruit, overripe ones are also suitable. But if as a result you want to get a beautiful jam with visible pieces of fruit and whole berries, then you need high-quality raw materials! That is, slightly unripe peaches and nectarines, freshly picked garden strawberries, aka strawberries.

Before processing, fruits and berries are thoroughly washed with cold running water.

On the back side of nectarines and peaches, we cut the skin crosswise with a sharp knife. Put the fruit in a pot of boiling water for 20 seconds. Then we immediately send it to ice water to cool and stop the cooking process.

Carefully remove the skin.

Cut the peeled peaches in half, then into 4 parts, remove the seeds. Then cut into cubes 1.5-2 centimeters in size.

We cut the peeled nectarines in half, take out the bone, send the fruit to a bowl. Large nectarines should be cut in the same way as peaches.

Put the pieces of fruit in a deep bowl, pour granulated sugar, mix so that it is evenly distributed between them.

After stand out fruit juice(about 2 hours), transfer the mass to a saucepan with a thick bottom and put on the stove, bring to a boil.

Cook over medium heat for about 20 minutes, remove the foam. large berries Cut strawberries in half, leaving small ones whole. Add strawberries to a saucepan with boiling jam, shake, bring to a boil again. Cook for another 10-15 minutes, again remove the foam.

Remove the saucepan from the heat, leave for 10-12 hours (preferably overnight). You do not need to cover it with a lid, it is enough to cover it with a clean towel.

The next day, again heat the jam from peaches, strawberries and nectarines to a boil, cook over low heat for 15 minutes.

Carefully wash the preservation jars, rinse with running water, then sterilize over steam or dry in the oven (about 20 minutes at a temperature of 130 degrees).

We lay out the jam (jam) from peaches, strawberries and nectarines hot in warm jars, close with boiled lids.

We cover the jars with a blanket or terry towel, leave to cool at room temperature.

We store ready-made berry-fruit jam from peaches, strawberries and nectarines in a dark place at a temperature not higher than +10..15 degrees Celsius.

Calories: 342
Proteins/100g: 0.82
Carbs/100g: 10.88

Peach smoothie with strawberries and raspberries is not just delicious, it is very tasty! And mega helpful! Raspberries, strawberries, peaches and individually are very useful, and if you make such a fruit mix, then the body will receive a lot of vitamins, and you will have a lot of pleasure. The smoothie turns out to be thick, viscous, contrasting sweet and sour taste, and yet - very beautiful and bright. You can alternate the layers as you like, make them thin or wide, or just mix everything and get at least delicious drink. Treat yourself on a hot day - make a peach smoothie with strawberries and raspberries! By the way, you can cook
To keep the fruit smoothie cool and the layers do not mix, the fruit must be crushed in advance and held for some time in the freezer. When the fruit puree has thickened slightly, spoon into glasses in layers.
So, we are preparing a smoothie with peaches and berries.
Ingredients:

Raspberries - 250 gr;
- strawberries - 150 gr;
- peaches (ripe and juicy) - 400 gr;
- lemon juice- 2 tbsp. spoons;
- ice water - 0.5 cups;
- sugar or honey - to taste (you can not add).

How to cook at home

1. We start making smoothies by mixing lemon juice with ice water. You can skip this step if you want a sweet peach smoothie. In addition to the acidifier, lemon also plays another role - mixing with sour lemon juice, peach puree retains a bright color.



2. Free the peaches from the skin and stones, cut into slices.



3. Place in a blender, pour lemon juice diluted with ice water there.





4. Whisk everything until a smooth puree is obtained. Pour the puree into a container or bowl.



5. Prepare raspberries and strawberries. Raspberries do not need to be washed, wash the strawberries and remove the tails.



6. Puree the raspberries and strawberries with an immersion blender. While grinding, add sugar or honey to taste. Raspberry pits can be removed if the puree is then rubbed through a sieve.



7. By volume, peach and raspberry-strawberry puree should be approximately the same amount. Put the puree in the freezer for 20-30 minutes.





8. When the puree thickens, you can proceed to the design of the striped smoothie. At the bottom of the glasses put 3 tbsp. tablespoons peach puree



9. Then make a layer of raspberry puree and put peach on top again. You can decorate smoothies with raspberries or strawberries and mint leaves. If you just mix all the ingredients, it will turn out no less tasty, so this fast option making smoothies from peaches, strawberries and raspberries, also take note.
Peach smoothie with berries was prepared by Elena Litvinenko (Sangina)
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