Tres leches cake with peach
Ingredients 470 g Vanilla Sponge Bread 10 "
560 ml Three Riches® Syrup 200 g Peach Peeled (Stuffed) 90 g Bettercreme® Cream (Fill) 170 g Bettercreme® Cream (Cover) 48 g Bettercreme® Cream (Borders and Lines) 146 g Peach (Decoration) 12 g Transparent Glasé
Mode of Preparation
Cut the vanilla sponge bread into two layers of the same size.
Moisturize with Three Riches® Syrup from the center and out.
Fill with Bettercreme® Cream and chopped peach into cubes.
Place the second layer of vanilla sponge bread.
Humect with Three Riches® Syrup.
Cover with Bettercreme® Cream.
Decorate with the edge of the shell the bottom of the cake.
Lay lines of Bettercreme® Cream by pulling the side to the center of the surface.
Cut peach cubes into syrup and place in the center of the cake.
Cover the peach cubes with clear gel.