Light Mousse Cake with Peach
Light Mousse Cake with Peach

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, light mousse cake with peach. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Light Mousse Cake with Peach is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Light Mousse Cake with Peach is something which I’ve loved my whole life. They are nice and they look fantastic.

Great recipe for Light Mousse Cake with Peach. I wanted use up the peach compote and spongecake I made. Creamy Vanilla Mousse You'll love the light and fluffy and unique mousse filling for this peach cake! It's almost like a no-bake cheesecake filling!

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

It is topped with sweet and flavorful peach jelly, which makes this cake unique. After making the popular Mango Mousse Cake, I decided to mix things up with clementines and provide you with updated version of the same cake, but this time with clementines. Insert one of your cooled sponges. Stud with half the whole raspberries then top with a little more mousse.

Instructions 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.

Insert one of your cooled sponges. Stud with half the whole raspberries then top with a little more mousse. You will have used about half of the mousse at this point. In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth.

So that is going to wrap it up for this special food light mousse cake with peach recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!