-
1
Slice the peaches into 2 mm pieces.
-
2
Set aside 3 tablespoons of the syrup and color the rest with red food coloring.
-
3
Cover with plastic wrap, and let soak overnight.
-
4
Preparations: Return the cream cheese to room temperature to soften.
-
5
Soak the gelatin.
-
6
Melt the butter in the microwave.
-
7
Place the cookies into a bag, crumble into a powder, transfer to a bowl, add in the melted butter, and mix.
-
8
Pack the Step 3 cookie mixture into the bottom of the mold, cover with plastic wrap, and flatten out firmly with your fingers so that there are no holes or air pockets.
-
9
Refrigerate until it hardens.
-
10
Put the softened cream cheese and sugar in a bowl and mix with an whisk.
-
11
Put all of the ingredients in a blender (or food processor), and mix together.
-
12
Add the cream cheese from Step 5 to Step 6, and mix well with a whisk until smooth.
-
13
Heat the soaked gelatin in the microwave at 500~600W for 20~30 seconds to dissolve.
-
14
Add to Step 7, and mix well.
-
15
Gently pour the Step 8 gelatin into the chilled mold, and pop the bubbles on the surface with a toothpick.
-
16
Refrigerate for 1~2 hours to set.
-
17
After checking that the cake has set, line the colored peaches on top starting from the edge, overlapping the petals as you go
-
18
Strain the red-colored syrup to remove impurities.
-
19
Dissolve the soaked gelatin in the microwave and mix into the syrup.
-
20
Pour the syrup-gelatin mixture gently over the peaches, and chill for 30 minutes to 1 hour.
-
21
After it has set firmly, wrap the sides of the mold with a hot moistened towel, and gently remove the cake from the mold.
-
22
Done!
-
23
The dragees used as decoration will dissolve in water, so sprinkle them on top right before serving.
