Osmanthus & Peach Jelly Ball in Cloud Cake

Ingredients

Preparation of the recipes

“Osmanthus & Peach Jelly Ball in Cloud Cake” is a celestial dessert that marries the delicate fragrance of osmanthus flowers with the sweet lushness of peaches. Each slice of this ethereal cloud cake presents a tender crumb that’s as light as air, frosted with a dreamy layer of the fluffiest cream. At its heart, you’ll discover a graceful orb of jelly, infused with the subtle floral notes of osmanthus and the succulent nectar of peaches. This jelly ball glistens like a dewdrop, encapsulating the essence of a serene orchard within. A final dusting of powdered sugar snows over the cake, reminiscent of a serene winter’s day, making each serving a poetic expression of flavor and elegance.

  • 1

    Whip the egg whites with a whisk or mixer until stiff peaks form.

  • 2

    Add icing sugar and corn starch and whip for a little longer, until combined.

  • 3

    Grease a lined baking sheet. Scoop the egg mixture onto the prepared sheet, forming little “clouds”and stuff jelly balls in between the cloud layers.

  • 4

    Bake at 150°C for 20-25 minutes, until lightly golden.

  • 5

    It’s ready to serve.

Tips

1. Adjust the baking temperature and duration according to your oven conditions.
2. Pierce the cloud cake with a toothpick to check its doneness. If the toothpick emerges clean or with only a few moist crumbs, the cake is fully cooked and ready to be served.