Transparent Peach Rain Cake

Ingredients

• [Filling cream] 200 ml heavy cream
• [Filling cream] 15 g granulated sugar
• [Coating cream] 100 ml heavy cream
• [Coating cream] 8 g granulated sugar
• 1 can white peaches
• 150 ml syrup from the canned peaches
• [Jelly] 600 ml water
• [Jelly] 100 g granulated sugar
• [Jelly] 30 g agar powder
• [Jelly] 1/2 teaspoon lemon juice
• [Sponge] 3 medium eggs
• [Sponge] 80 g granulated sugar
• [Sponge] 80 g cake flour
• [Sponge] 15 g unsalted butter
• [Sponge] 10 ml milk
• Black or blue food colouring, as needed
• White food colouring, as needed
• Orange liqueur, as needed
• Syrup, as needed

Method

1. Whip 200 ml cream with 15 g sugar to stiff peaks for the filling.
2. Whip 100 ml cream with 8 g sugar to soft peaks for coating.
3. Combine the peach syrup, water, 100 g sugar, agar powder, lemon juice and blue or black colouring.
4. Heat the agar mixture until fully dissolved, then pour and set it in the required mould. The source does not state exact heating or setting times.
5. Beat the eggs with 80 g sugar until thick and fluffy.
6. Add white food colouring if desired.
7. Sift and fold in the cake flour.
8. Melt the butter with the milk and fold it into the batter.
9. Bake the sponge until done and cool completely. The source does not state the oven temperature, tin size or bake time.
10. Layer the sponge, peaches, syrup or orange liqueur, filling cream and transparent jelly.
11. Coat with the softer whipped cream and chill until stable before serving.