Kefir Peach Cake
For the sponge
For the mousse
For the topping
Preheat the oven to 180ºC with heat up and down without ventilation. Place a baking sheet on a tray.
Separate the egg whites from the yolks and beat the egg whites to a stiff consistency with half of the sugar.
On the other hand, put the yolks together with the rest of the sugar and mix both mixtures little by little.
Carefully add the flour, previously sieved, with gentleness.
Spread the mixture on baking paper with a thickness of less than 1cm and bake for 10 minutes at 180ºC.
When taking out of the oven, remove the paper immediately and let it cool down.
Mix the Kefir Quescrem with the vanilla and the honey or the agave syrup and beat it until it whips.
Prepare a meringue with the egg whites and combine it with the Kefir mixture in a delicate way in order not to lose air.
Bring the water to a boil with the lemon rind and the syrup. Leave it to infuse for 5 minutes and strain. Heat again and add the previously hydrated gelatine.
Mix the liquid with the peach and set aside at room temperature.
Cut the sponge cake in the same way as a removable metal ring. Place the cake inside the ring and dose the Kefir mousse on it without filling it up and flatten it.
Add the warm (not cold) mixture of the peach and put the cake in the fridge for 4 hours so that it gelifies. Cut and serve.