The Blondie base is to two 8″x8″x2″ June Gold cakes + ~20 portions of Blondie as is. This amount of Blondie batter makes 30 x 40 x 1 cm thick sponge. An American standard 18″ x 13″ aka half-size baking pan does the job.
Preheat oven 340F. Spread pecans on a baking sheet and toast them for about 10 minutes. Let them cool to room temperature.
Line 30 by 40cm (12"x16") baking pan with parchment paper.
Combine eggs and sugar in a bowl of stand mixer and using a whisk attachment beat them until white and fluffy (aka "ribbon" stage).
Melt chocolate in a microwave, add butter and emulsify the mixture. Fold it into the eggs foam.
Combine 40g of pecans and 100g flour in a food processor jar and pulse on high speed until pecans are milled. Fold it into the eggs mixture. Transfer the batter into the prepared baking pan.
Prepare toppings. Peel and dice peaches. Chop chocolate and pecans. Distribute peaches, chocolate, and pecans on top of the batter evenly. Bake for 15-20 minutes.
Let blondie cool to room temperature while still in the baking pan. Use a knife to separate the sides. Cover the baking pan with a large cutting board and turn them both upside down to remove the blondie onto the cutting board. Peel off parchment paper.
Cut two 8x8" square bases for the cakes and place them inside the cake frames. Cut the rest of the Blondie to portions for serving as is.
to make two 8x8" cakes
Make peach puree by blending or Microplane grater. Measure 100g of puree for the mousse. Wash and dice peaches. Measure 500g of diecd peaches for the top layer.
In a porcelain or glass cup, combine 100g of peach puree with 14g of gelatine. (Use dry powder for Knorr or soak 14g of 200 bloom sheets in cold water for 10 minutes.) Heat peach puree on HIGH in a microwave until you see foam forming on the top of it. It'll take about 1.5 minutes. Stir and reserve. While you are working on other steps, peach puree will cool down a little, but make sure it doesn't reach room temperature. Gelatine sets at room temperature.
In a large nonreactive bowl, combine cream and powdered sugar. Using a whisk, whip cream until soft peaks stage. Add yogurt and gently fold it into the whipped cream using a spatula. The result is an unflavored yogurt mousse.
Flavor yogurt mousse with peach puree. Check the temperature of peach puree. If still hot, temper it with about 1/4 cup of yogurt mousse. Then, gently combine it with the rest of yogurt mousse using a spatula and transfer the mousse on top of each cake base dividing equally.
Spread the yogurt mousse and top it with diced peaches evenly. Refrigerate for at least 1 hour before the next step.
In a saucepan, combine 1 cup (240ml) of cold wine and gelatine. (Use dry powder for unflavored Knorr or soak 14g of 200 bloom sheets in cold water for 10 minutes before this step.) Bring wine to simmer and stir to dissolve gelatine and turn off the heat. Let it cool to become just above the room temperature. Strain through a sieve to remove foam.
Slowly pour about a quarter cup on top of diced peaches and refrigerate for about 15 minutes to let this thin layer set. (Note: If you skip this step, a warm wine will melt the yogurt layer on the sides and escape the cake frame!) After the first portion of the jello is set, pour the rest of the wine on top and refrigerate the cake for at least 2 hours before serving. Then slice and serve.
Variations Recipes and Ideas in Russian
Я была очень удивлена, когда увидела целый класс классических десертов в Германии, которые по сути своей были явными параллелями моей концепции "люжелейных" тортов. Очень была удивлена, что никто из моих читателей не указал мне на это. Таким образом, в мой любительский кулинарный период я часто развлкалась тем, что придумывала разные вариации таких тортов: 21 Cherries on Top, супер-Клубничный, Ume no echūdo Сливовый этюд.