Cake with peaches and coconut jelly

Ingredients:

biscuit:

• wheat flour — 240 gr.

• salt — 0.5 tsp.

• orange juice — 150 ml. (I had fresh, but not essential)

• sugar — 150 gr.

• vegetable oil — 70 ml.

• vinegar — 2 tbsp (attention! not vinegar essence. I had a essence 1.5 tsp.)

• soda — 1 tsp.

for stratum No. 1:

• jam any (you can skip because it's pretty sweet)

for stratum No. 2:

• coconut cream — 200 ml (24% fat, but can be just coconut milk)

• water — 50 ml.

• agar — 3 tsp (you can assume that my agar was cereal, if you have a thin powder, the agar will need less)

• sugar — 1 tbsp

for the top layer:

• canned peaches in syrup — 1 can (or any other fruit, canned or fresh)

• water — 50 ml.

• agar — 3 tsp

Preparation:

Start with a biscuit. Mix the flour and salt.
Juice, butter, and sugar stir until sugar is dissolved. Add vinegar. Stir.

Mix the dry ingredients (item 1) and liquid (point 2). Knead homogeneous dough. Soda-yet remains on the sidelines and in the dough is added.

Prepare the form, zastelil on the bottom baking paper (or greased and sprinkled it with flour/semolina). I put it on the bottom of a split form a square and clamped his ring. The sides of the form does not lubricated. They are then easy to separate by knife. Preheat the oven to 180 C.

There is special procedure with soda. It is necessary to pre-dissolve it in 2 tbsp of water. This solution must be added to the dough and mix quickly. Immediately pour into shape and put in the already preheated oven.

Bake 30 to 50 minutes, depending on the shape and properties of the oven. Better 20 minutes later to check how things are going. Readiness check with a toothpick (in the center).

Allow to cool in the form, then on the grill.

We need to soak the agar in water. Separately for the coconut filling, separately for peaches. I fill it immediately with boiling water 50 ml of boiling water +3 tsp for the coconut agar layer, and 50 ml.+3 tsp. of agar for peaches. The boiling water because agar melts only at 80-90S.

When cake has cooled, we cut along. Because my form was small, only 16 see, I have the biscuit was tall and well was cut into 3 parts. If you form more, for example 22 cm It is best to cut in 2 parts, that would not be tortured and nothing crumbled.

I coat the bottom layer of jam made from oranges. He with bitterness. For my taste was very sweet. Therefore it is better to do and there is coconut jelly. Fold it back into shape to pour jelly.

Prepare jelly. The part soaked agar, which is intended for the coconut filling, put into a saucepan and bring to a boil. If a little water, then add coconut cream. I prefer them all not to add. But only a part, to dissolve the agar. When the agar has dissolved (if it is powder, it will happen quickly), add all the cream and sugar.

Wait for the sugar dissolves and leave aside to cool slightly.
In form, lying there on top of the two cakes, pour the coconut jelly. The very top of the biscuit, as it is likely you have got convex, we turn and put in form the top down. Ie, the top will look clean cut, and the top will sink into jelly. I hope the photo will help you understand what I mean. Put it all in the fridge while we prepare the second jelly. 15 minutes have him stand there.

Prepare peach jelly like coconut, but instead of cream use the syrup in which the peaches were in the Bank, and do not add sugar because the syrup is already sweet.

Cut the peaches (or whatever you like) creatively stacked on a cake. Top fill (what gives form) peach jelly, or just grease with a brush.

The cake should be at least one night to stand in the fridge to grab and soak.