Klasyczny Brzoskwiniowiec – Domowy Przepis na Sukces!

1. Prepare the Biszkopt:
   • Whip the egg whites with sugar until stiff peaks form.
   • Mix the yolks with baking powder and vinegar, then gently combine with the whipped whites.
   • Gradually add flour at low mixer speed, mixing only until combined.
   • Pour the batter into a baking tray lined with parchment paper and bake at 180°C for about 45 minutes.
2. Prepare the Masa:
   • Drain the peaches, reserving the syrup. Add water to the syrup to make 1 liter of liquid.
   • Mix in 4 tablespoons of sugar and heat until almost boiling.
   • Set aside 1/2 cup of the liquid and dissolve the pudding powder in it.
   • Pour the pudding mixture into the hot liquid and cook until thickened. Remove from heat.
   • Stir in the jelly powders and mix well. Gradually add the butter, stirring until fully melted.
   • Once the mixture cools slightly, add diced peaches and mix gently.
3. Assemble the Cake:
   • Slice the cooled sponge cake horizontally in half. Spread the masa over the bottom layer and cover with the top layer.
   • Dust the top with powdered sugar.

Serving and Storage Tips:

• Serve chilled for the best flavor.
• Store in the refrigerator for up to 3 days, covered to prevent drying.

Variations:

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