Peach and Strawberry Cake

Name: Peach and Strawberry Cake - Lelia H.
Ingredients: 300 g strawberries + 3 tablespoons of sugar; 400 g ladyfingers (a bag with 4 rows); a can of peeled peach compote (820 g); a packet of gelatin (10 g); 100 ml cold water; 700 ml liquid cream (kept in the refrigerator); 18 strawberries for decoration; colored sugar balls for decoration.

Desert - Peach and Strawberry Cake by Lelia H. - Recipia

To create a delicious and refreshing dessert, we will use strawberries and peaches, two of the most beloved summer fruits. We start by cleaning the strawberries; we wash them well under a stream of cold water, then we remove the stems. We place them in a pot along with three tablespoons of sugar and boil them over medium heat, stirring occasionally to prevent sticking. We will boil until the strawberries become soft and stick to the pot, forming a delicious syrup. Once cooked, we let the mixture cool completely. In the meantime, we prepare the loaf pan. We moisten it slightly with water and place a plastic wrap, making sure to stretch it well over the entire surface. This way, we will be able to remove the dessert more easily once it sets. We open the can of peach compote and carefully remove the fruits. We strain the compote, keeping it to soak the ladyfingers. Now, we begin assembling the cake: we take the ladyfingers and quickly dip them in the compote, then place them on the sides of the pan, leaving the bottom part free, where we will add the peach slices. The remaining peach fruits are pureed in a food processor until we obtain a fine puree. In another bowl, we whip 200 ml of cream, adding 2-3 tablespoons of sugar if we want it sweeter. We prepare the gelatin: we hydrate 5 g with 50 ml of cold water, and after a few minutes, we melt it over steam. We mix the whipped cream with the peach puree and melted gelatin, then pour this mixture into the prepared pan, making sure to level it well. Over this layer of peach cream, we place another row of ladyfingers soaked in compote. Now it’s time for the strawberries: we puree them in the food processor, obtaining a fine puree. We repeat the process with the cream, whipping another 200 ml, just like before, and hydrate the remaining gelatin, which we melt again over steam. We mix the whipped cream with the strawberry puree and gelatin, then pour this mixture over the layer of ladyfingers, ensuring it is even throughout the pan. After completing all the layers, we put the cake in the refrigerator for 3-4 hours, so it sets well. Once the time is up and the cake has hardened, we carefully remove it from the pan, taking off the plastic wrap. Now is the perfect time to decorate it: we use the remaining cream, which we can beautifully pipe on top, and add colorful sprinkles for a cheerful look, along with some fresh strawberries. Our dessert is now ready to be enjoyed, a true feast of flavors and colors, perfect for any occasion!