Light Mousse Cake with Peach
Light Mousse Cake with Peach

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, light mousse cake with peach. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

FULL RECIPE HERE: https://tatyanaseverydayfood.com/recipe-items/peach-mousse-cake/Airy, light and mouthwatering! This delicious and beautiful mousse cake is. Light and fruity, no-bake peach mousse cake with a graham cracker crust, vanilla mousse and peach jello topping! Peach Mousse Cake, is an airy and lite cake ideal for this hot, summer weather.

Light Mousse Cake with Peach is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Light Mousse Cake with Peach is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have light mousse cake with peach using 10 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Light Mousse Cake with Peach:
  1. Get 200 grams Double cream
  2. Make ready 400 grams, drained ※Peach compote https://cookpad.com/en/recipes/149490-peach-compote
  3. Get 40 grams ※Sugar (fine granulated sugar)
  4. Prepare 1 tbsp ※Lemon juice
  5. Prepare 1 tbsp ※Peach liqueur or any liqueur you like
  6. Make ready 10 grams Gelatin Powder
  7. Prepare 60 ml Syrup from the peach compote
  8. Make ready 1/2 Peach compote, cut into 1 cm cubes
  9. Make ready 1 Icing sugar
  10. Prepare 1 Store-bought Sponge cake (3 x 18 x 1 cm thickness)

Reserve about a cup of the mixture to pour on top later on. All three layers of peach plus the streusel topping "gravel" gave all the flavor of a peach cobbler, but in a light and refreshing take on the traditional dessert. Add heavy cream, oil, clementine zest, vanilla bean seeds and eggs one at a time, mix on medium-high for one minute. In a blender, combine peaches, honey and extract; cover and process until smooth.

Steps to make Light Mousse Cake with Peach:
  1. Make peach compote the day before. Refer to: Peach compote https://cookpad.com/en/recipes/149490-peach-compote
  2. Slice the spongecake 1 cm thick, and cut to cover the mould. Line the mould with the prepared spongecake and brush with the peach compote syrup (not listed).
  3. Cut the spongecake to make a lid over the mousse. Brush the sides, which will touch the mousse with the syrup.
  4. Mix the gelatin powder and 60 ml of compote syrup to soften. Dissolve the gelatin over a bain-marie.
  5. Put the cream in a bowl and whip until ribbons form.
  6. Blitz the ※ ingredients into puree in a blender or mixer. Dissolve the sugar completely at this point.
  7. Add the dissolved gelatin powder and blitz again.
  8. Transfer into a bowl and put over a bowl with ice water. Stir until thickened.
  9. Add the cream from Step 4 and mix well with a balloon whisk.
  10. Pour 1/3 of the thickened mixture into a prepared mould and scatter 1/2 of peach compote. Pour 1/3 of the mixture on top and scatter the rest of the peach compote.
  11. Pour the rest of the mixture and lid with the 2 prepared sponge. Press gently over the cake and chill in the fridge for 2 to 3 hours.
  12. I used uneven leftover cake as a lid after cutting so as to cover the mould first. It doesn't look so pretty, but the lid will be at the bottom, so it's not noticeable.
  13. I think a small cup of filling will be left. Chill in a cup.
  14. After the mousse is set, flip over the mould and remove. Sprinkle icing sugar on top with a tea strainer.
  15. I used 1.5 servings of peach compote for the mousse and used another 1/2 for the cubes. It was a quite big peach and I used 2.
  16. If you use small peaches use 3.
  17. You can make peach compote with either red or white wine. I like it with red wine because it gives a lovely pink hue to the mousse.
  18. Ready to serve and ENJOY!

Add heavy cream, oil, clementine zest, vanilla bean seeds and eggs one at a time, mix on medium-high for one minute. In a blender, combine peaches, honey and extract; cover and process until smooth. Place the second layer onto the cake. Arrange the raspberries over the cake layer. This fresh peach cake combines moist vanilla cake, a creamy peach mousse filling and melt-in-your-mouth vanilla buttercream frosting.

So that is going to wrap it up for this exceptional food light mousse cake with peach recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!