ケーキ（桃のクリームケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Wash the peaches thoroughly, remove the seeds, and cut into 8 pieces.
Put it in a pot, add (A), mix gently and turn on the heat.
When it boils, remove the scum from time to time and simmer for about 5 minutes.
Separate 200ml of peach compote syrup and remove from heat.

Soak gelatin sheets in ice water (not listed).
Remove the skin from 1 peach.
When the peach compote syrup has cooled to about 60℃, add the squeezed gelatin.
Cut 1 into bite-sized pieces, place in a round ice cube tray, pour in the peach compote syrup, and chill in the refrigerator for at least 3 hours to solidify.

Wrap tightly in plastic wrap and secure with a rubber band.
Pour the pieces 1 and 2 cut into bite-sized pieces with the plastic wrap side down, cover with plastic wrap, and chill in the freezer for at least 3 hours.
Chill the remaining portion in the refrigerator.

Put (B) in a bowl and whisk with a hand mixer until it becomes whitish.
Add (C) and mix with a rubber spatula about 40 to 50 times.
Pour into a mold lined with parchment paper, tap lightly on a counter to remove air, and bake in an oven preheated to 170℃ for 25 to 30 minutes.
Once baked, tap it lightly on the counter to remove it from the mold, and cool it on a wire rack to remove any rough heat.

クッキングシートをはがし、1.2cm程の厚さにスライスする。

Put (D) in a bowl, place on top of a bowl containing ice water (not listed), and whisk with a hand mixer until stiff peaks form.

Pour the syrup from step 1 into another container, apply it to the surface of the sponge cake with a brush, then add step 6 and spread it thinly.
Place 3 on top, then 6 on top and spread it evenly.
Place the sponge cake on top, spread the syrup over it, then put Step 6 on top and spread it thinly, spreading it on the sides as well.
Drain the water from Step 1, make it half as thick, and place it on top of the cake. Place Step 6 on top, cover Step 1 to cover it, and then put the sponge cake on top.
Apply syrup to the surface of the sponge cake, put Step 6 on it, and then apply it to even out the surface.
Add (E) to the remaining 6 and whisk until the mixture becomes stiff enough to scoop easily.
Spread whipped cream on the surface of the cake, smooth the surface and shape it, then cool it in the refrigerator.

Add sheet gelatin to ice water (not listed in ingredients) and let it soften.
Add (G) to the pot and mix gently with a rubber spatula.
Heat the pot and stir constantly with a rubber spatula.
Once it boils, remove from the heat, crack in the white chocolate, stir with a rubber spatula until the chocolate melts, then add the squeezed gelatin sheets.
Once the gelatin sheets have melted, add the pink food coloring and mix.

Apply step 7 to the surface of the cake and smooth the surface with a rubber spatula.
Finish by decorating with the jelly from step 2, whipped cream, and mint (not listed).