Peaches And Cream Jelly Roll

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 large eggs
• 1 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, plus
• 2 teaspoons unsalted butter, at room temperature
• 5 large egg yolks
• 3/4 cup cornstarch
• 2 1/2 cups heavy cream
• 1 1/2 cups sugar
• 2 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 1/8 teaspoon ground cinnamon
• 4 medium fresh peaches, peeled,pitted,and cut into 1/4 inch wedges
• 1/4 cup rum
• 1 cup sweetened whipped cream
• 8 sprigs fresh mint
• confectioners' sugar

Recipe

• 1 for the cake:.
• 2 preheat the oven to 350 degrees.
• 3 with an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
• 4 sift the flour, baking powder, and salt together in a medium-size mixing bowl.
• 5 fold into the egg mixture and blend thoroughly until smooth.
• 6 add the vanilla and 2 tablespoons of the butter.
• 7 mix gently.
• 8 grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
• 9 sprinkle with the remaining 2 tablespoons sugar.
• 10 pour the cake batter into the prepared pan, spreading it evenly.
• 11 bake until the cake springs back when touched, about 15 minutes.
• 12 cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
• 13 for the filling:.
• 14 in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
• 15 whisk to blend well.
• 16 set aside.
• 17 combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
• 18 whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
• 19 slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
• 20 be forewarned: the mixture will break.
• 21 don't be alarmed.
• 22 pour it into a glass bowl.
• 23 press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
• 24 let cool completely at room temperature.
• 25 when cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
• 26 beat at a medium speed to combine the mixture.
• 27 if it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
• 28 whip until you have a thick and creamy custard.
• 29 for the peaches:.
• 30 heat the butter in a large saute pan over medium-high heat.
• 31 add the light brown sugar and cinnamon, stir until it dissolves.
• 32 add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
• 33 add the rum, carefully ignite it, and flambe the peaches.
• 34 remove from the heat and allow to cool for about 10 minutes.
• 35 place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
• 36 to assemble:.
• 37 place the parchment-lined cake on a work surface.
• 38 peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
• 39 using a small pallet knife, spread the peach mixture evenly over the cake.
• 40 spread the pastry cream evenly over the peaches.
• 41 starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
• 42 wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
• 43 remove from the refrigerator and slice diagonally 2 inches thick.
• 44 place on each serving plate.
• 45 garnish with whipped cream, mint and powdered sugar.