P.P.T Cake

Intermediate level

Sugar	265g
Eggs	200g
Yolks	20g
AP Flour	240g
Baking Powder	6g
Oil (Canola or Sunflower)	180g
Peach Ravifruit Purée	870g
Glucose Powder	115g
NH Pectin	12g
Lemon Juice	8g

PEACH CAKE

Ingredients

Sugar

150g

Eggs

200g

Yolks

20g

AP Flour

240g

Baking Powder

Oil (Canola or Sunflower)

180g

Peach Ravifruit Purée

120g

Preparation

Mix the sugar, eggs, and egg yolks using the whisk attachment.
Add the oil to each bowl little by little, still in the mixer.
Sift the flour with the baking powder and add it to the mixture.
Gradually add the peach puree at room temperature.
Pour into silicone molds.
Bake in the oven at 160°C (320°F) for about 15 minutes.

PEACH CONFIT

Ingredients

Peach Ravifruit Purée

750g

Glucose Powder

115g

Sugar

115g

NH Pectin

12g

Lemon Juice

Preparation

Bring the peach puree at 40°C, incorporate the powdered glucose and whip.
At 50°C, incorporate the sugar-pectin mixture, continuing to whip.
Cook at 85°C for 1 minute.
Remove from the heat and add the lemon juice.
Chill the preserve to 4°C.
Mix to make smooth and use.

Assembling

Once the cakes are baked and cooled, pour the Peach Confit into the hollow of the mold.

Decorate with pecans and drizzle with slightly warmed Toffee D’or Caramel.

Decorate with Dobla: Tornado white/dark