Cake with peach-white tea kefir foam

In Estonian

Biscuits:

2 eggs

60 g of sugar

25 g of corn starch

50 g of wheat flour

0,5 tsp vanilla extract

2 tbsp of powdered sugar

1. Beat the egg white, then beat in half the amount of granulated sugar and cornstarch until the 

mixture makes a stiff meringue.

2. In a separate bowl, beat the egg yolks with remaining sugar and vanilla extract.

3. Mix with egg yolk foam beaten egg whites and sieved flour.

4. Using a pastry bag, pipe the batter onto the baking sheets and make ca 8 cm long biscuits. 

Sprinkle biscuits with powdered sugar.

5. Bake 8-12 minutes in 200 C oven, until the cookies are lightly colored.

6. Allow them to cool before removing them from the paper.

Kefir foam:

2 bottles  Valio peach-white tea Gefiluskefir
200 g Alma whipping cream
3 tsp of gelatin
1 dl of water
100 g sugar

1. Mix gelatin with water and allow to swell. Melt gelatin and let the mixture cool down.
2. Mix the kefir with gelatin mix. Whip cream with the sugar and add it to the kefr mix.
3. Place it to the fridge to make the mixture thicken a little.

200 g of peach juice for immersing of the biscuits.

Use a cake  tin with 18 cm in diameter to assemble the cake.
Immerse the cookies with peach juice and layer them alternately with kefir foam.
Cover the  cake with food film and keep it overnight in the refrigerator.

Before serving, remove the cake tin and decorate cake according your wishes.

The recipe was prepared in cooperation with Valio Eesti