This recipe makes a cake with dimensions D-16 cm (6.3") and H-12 cm (4.7").

CAKE LAYERS.

Ingredients:

Unsalted Butter 82.5% (melted) — 50 g (1.76 oz)

Eggs — 2 pcs or 100 g (3.5 oz)

Salt — 1 pinch

Sweetened condensed milk — 360 g (12.7 oz)

All-Purpose Flour — 140 g (4.94 oz)

Baking powder — 10 g (2 tsp)

All ingredients should be at room temperature.

**Important!** Considering that condensed milk is the main ingredient of the cake, it is important to choose properly. Use “Whole sweetened condensed milk,” no substitutes. The composition should include only milk and sugar.

Instructions:

1. Melt the butter and let it cool to room temperature 25-30°C (77-86°F).

2. Place the eggs and salt in a deep bowl and mix slightly with a mixer. Add the melted butter and beat for about a minute on medium speed.

3. Add the sweetened condensed milk and mix until combined.

4. Add the flour mixed with baking powder. Beat for another 2 minutes on medium speed until the batter is smooth and without lumps.

5. Begin baking. Use a Teflon baking sheet or silicone parchment paper. Place there a metal cake ring and put 2-3 tablespoons of batter inside and spread it evenly. Remove the ring and smooth the batter with a spatula. Clean the ring from batter residues and form a new layer.

6. Place the parchment paper on a metal baking sheet and put it in a preheated oven at 170°C (338°F), top and bottom heat, non-convection mode, fan off, for 7-10 minutes. The exact time will depend on your oven. Watch the color: the layers should become golden and slightly darker at the edges.

7. While the first two layers are baking, you can prepare the next ones.

8. Once the layers are golden brown, remove them and bake the next ones. This amount of batter will make 8 layers in total.

9. Immediately after baking, trim the layers with a metal ring or a template and knife. It's important to do this while the layers are still hot. The longer they cool, the harder they are to cut.

10. Stack the layers, placing parchment paper between them so they don't stick together, and let them cool.

Tip:

To bake the layers evenly, bake no more than two at a time. Bake as many layers as easily fit on one baking sheet without touching each other. Place the baking sheet in the middle of the oven.

1. Cut one half of a peach into small cubes and set aside.
2. Transfer the remaining peaches to a tall cup or directly to a saucepan. Blend in short pulses to avoid making the puree too smooth.
3. In a saucepan, combine the peach puree and the peach cubes. Add the sugar mixed with cornstarch. Stir until the cornstarch is completely dissolved.
4. Place the saucepan over low heat and bring to a boil, stirring constantly. After boiling, simmer for about one minute.
5. Remove from heat and transfer to a bowl or directly to a piping bag.
6. Cool to room temperature. To speed up the process, you can place it in the refrigerator.

1. Pour chilled (!!) heavy cream into the mixing bowl.
2. Start whisking at low speed. As the cream begins to thicken, gradually increase the speed.
3. Whip to soft peaks. Stop as soon as a textured pattern from the whisk appears on the surface, and the consistency resembles a light mousse — these are soft peaks. This took us about 3 minutes but it always depends on the speed of your mixer.
4. Add the sweetened condensed milk and beat at medium speed for another minute. It's better to use room temperature condensed milk. Cold condensed milk is too thick, making it harder to blend with the whipped cream.
5. The finished cream is fluffy and holds its shape well. Transfer half of the cream to a piping bag, and place the rest in the refrigerator. We'll use it when the first part of the cream is finished.

1. Place the cake ring on the cake board. Cut the tip of the piping bag to create an opening about 2 cm (0.8 inches). Pipe a little cream on the cake board and attach the first cake layer.
2. Pipe a layer of cream, starting from the edge and spiraling towards the center. Smooth it. Place the next cake layer and press lightly.
3. Pipe a smaller amount of cream on the next layer, then create a cream dam to prevent the peach confit from leaking out.
4. Pipe the peach confit. We find it easier to do this with a piping bag, but you can also use a regular spoon. Place the next cake layer and repeat the previous steps.
5. Cover the assembled cake with a cling film. Press down slightly and refrigerate for at least 6 hours to set.

• Fat content 33-35%. (at least 33%!!!)
• Natural composition, without milk fat substitutes
• Freshest production date (not ultra-pasteurized)

• Before whipping, place the cream and the bowl with beaters in the freezer for 10-15 minutes.
• Cream whips well and quickly when it’s cold. Just don’t freeze them! The bowl and beaters should be clean and dry.
• It's best to choose a deep and narrow bowl for whipping so the cream doesn’t spread out, and the whisk is fully immersed in it.

• It’s better to whip longer but at low and medium speeds. This minimizes the risk of over-whipping the cream. Stop whipping when the cream reaches soft peaks.