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1
Prepare the peach compete a day before making this recipe by referring to, using red wine.
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2
Sift the cake flour in advance.
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3
Preheat the oven to 230C/445F.
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4
Soak the gelatin in cold water if using sheet gelatin.
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5
To prepare the ladyfinger biscuit crust: Draw a circle of the size of the cake mold bottom on the back of a sheet of parchment paper.
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6
The height of the ladyfinger biscuit crust should be 1 cm higher than the cake mold, which will be 7 cm.
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7
It will make it easier to pipe out if you indicate this length my marking it on a sheet of parchment paper (make 2 rows).
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8
Put the egg whites in a bowl and whisk with a hand mixer.
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9
Add 1/3 of the powdered sugar for the egg whites, and whisk on high speed until it forms stiff peaks.
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10
Add the rest of the sugar in two portions and whisk until it forms stiff peaks.
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11
After it form stiff peaks, whisk on low speed for about 2-3 stirs to make a fine foam.
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12
Put the egg yolks and the powdered sugar for the egg yolks in another bowl, and whisk with a hand mixer on high speed until you can see a trace like a ribbon when dripping the mixture in the bowl.
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13
Take a rubber spatula and add one scoop of the meringue from Step 6 to the egg yolk mixture, then add the rest and mix in a cutting motion without deflating the meringue foam.
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14
When the white stripes of meringue are gone, sift in the cake flour and mix in a cutting motion.
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15
Mix until no longer floury.
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16
Be careful not to deflate the meringue foam.
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17
The picture shows how it should look when finished mixing.
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18
Pour the batter into a piping bag with a 1 cm plain tip attached, and pipe out the batter onto the parchment paper from Step 3 in a spiral.
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19
The batter will rise when baked, so make the circle 1 cm smaller in diameter than the desired final size.
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20
Pipe the batter onto the parchment paper from Step 4 into 7 cm long sticks, with each piece attached to the other.
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21
Make two rows.
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22
Generously sprinkle powdered sugar over the piped out batter using a tea strainer.
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23
Sprinkle once more after the first round is absorbed.
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24
Reduce the oven temperature to 220C/430F, and bake for about 5-6 minutes.
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25
Do not open the oven while baking!
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26
Cool the ladyfinger biscuit crust on a rack with the parchment paper still attached after they are finished baking.
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27
When the crust is lightly browned as shown in this photo, it is done baking.
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28
When the ladyfinger biscuit crust is cool, trim off the bottom edges, then arrange both biscuits crusts along the edge of the cake mold.
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29
Cut off the excess crust with scissors.
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30
To make the crust fit perfectly, cut the crust about 1 cm longer than needed, then adjust.
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31
Trim the bottom biscuit crust to insert it precisely into the cake mold.
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32
Brush the peach syrup from the compote (not listed in the ingredients list) on the bottom and side crust.
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33
For the bavarois batter: Whip up the heavy cream until it forms ribbon, then store in the refrigerator.
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34
Put the egg whites into a bowl, add sugar and whisk well with a whisk.
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35
Put the milk and vanilla beans paste into a pan, and heat until right before boiling point.
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36
Use only the inside of the vanilla beans when using vanilla beans in the hull.
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37
Gradually pour the warm milk mixture into the bowl with egg yolks a little at a time and mix well.
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38
When the mixture is well mixed, pour it into a bowl while straining it with a tea strainer.
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39
Keep stirring while heating over low heat until the mixture thickens.
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40
Be careful not to warm the mixture too much, or else the egg yolks may harden!
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41
Turn off the heat, add the gelee desert and mix well.
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42
If using sheet gelatin, strain the water and add it to the mixture to let it dissolve.
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43
Place the pan over iced water, and continue mixing.
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44
When the mixture thickens, gradually add the whipped cream from Step 18 a little at a time and mix with a whisk.
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45
Add the rest of the whipped cream from Step 24, mix well, then add the liquor and mix.
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46
Drain the peach compote and dice it into 1 cm cubes, then using a rubber spatula, add the peach compote to the mixture, and mix.
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47
Pour the mixture into the cake mold from Step 18, and tap the bottom of the cake mold on your work surface to even it out.
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48
Chill in the refrigerator for 3-4 hours to set.
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49
If there is any mixture remaining, pour it into a cup and chill.
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50
Blot the excess moisture from the peach compote with a paper towel and slice.
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51
Arrange them on the bavarois, with each slice overlapping the other.
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52
Brush pastry glaze on top.
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53
Decorate with mint leaves, then it is ready.
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54
Enjoy it while the biscuit crust is still crispy.
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55
Here you have a rich and creamy bavarois with chunks of peaches.
