Yogurt-peach-Turkish delight cake

This dessert came about because we had a fuck-ton of peaches in my fridge that we needed to get rid of. I love yogurt-semolina cake and I knew that it would have the perfect dryness in the crumb to hold up to the moisture in the peaches, so I went that route with baking them into the batter directly. I made Turkish delight using cornstarch and gelatin and in this case, I dyed them with pitaya powder to make them naturally pink(a fun little trick I found that worked!). For the other components, I have a caramel-nougat mousse, and roasted white chocolate-almond bark to garnish.

For the cake:
1 cup semolina flour
1 cup all-purpose flour
1 1/4 cup granulated sugar
8 oz Greek yogurt
2 eggs
1/2 cup olive oil
1 teaspoon baking powder
2 peaches; pitted and sliced
a pinch of salt

Combine ingredients and pour onto a sheet tray. Bake at 350 degrees F for 30 minutes. Cut out two 6 inch rounds and then reserve the scraps for your base.

For peach and rose soaking liquid:
1 cup peach puree
1/4 cup granulated sugar
1/4 cup rose jam

Combine ingredients and bring to a simmer. Strain out solids. Cool completely before using on the cake.

For the Turkish delight:
1 cup cornstarch + more for dusting
1 cup granulated sugar
1 packet gelatin powder + 1/4 cup water
3/4 cups water in three parts
1/4 cup rose jam
3 tablespoons pitaya powder

Bloom gelatin then simmer into two parts water, the rose jam, and the granulated sugar. In another pot, mix together the cornstarch with the remaining water and mix over heat for 5 minutes. Strain the syrup and then together and bring to a simmer, mixing on occasion, for 15 minutes, on medium low heat. Take off heat, color with the pitaya powder, and then pour onto a lined container. Freeze for 1 hour. Dust with cornstarch and cut into small pieces.

For the nougat mousse:
8 oz cream cheese
1/4 cup heavy cream
2 teaspoons gelatin powder + 3 tablespoons cold water
1/3 cup granulated sugar
a pinch of cinnamon
a pinch of cardamom
a pinch of salt
1/2 teaspoons vanilla extract

Heat granulated sugar until it begins to caramelize. Break with the heavy cream then add in the gelatin and spices. Once the gelatin is melted, pour into the cream cheese and mix until smooth.

For the bark:
1 cup white chocolate
1/4 cup almonds

Bake white chocolate and almond slivers between two parchment baking sheets, pressed down by a baking tray at 350 degrees F for 15 minutes. Cool down before breaking into smaller pieces.

To assemble:
With a lined 6 inch ring mold, place the cake pieces down first. Pour on 1/3 of the soak. Then add in 1/3rd of the mousse, some Turkish delight, some bark, then another round of cake. Repeat. For the last tier, Add on the rest of the mousse then garnish with the bark and Turkish delight to finish.


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