Light Mousse Cake with Peach
Light Mousse Cake with Peach

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, light mousse cake with peach. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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! It's actually a Eastern-European type of mousse made with cream cheese, sweetened condensed milk and heavy cream.

Light Mousse Cake with Peach is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Light Mousse Cake with Peach is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook light mousse cake with peach using 10 ingredients and 17 steps. Here is how you can achieve it.

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

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. Clementine Mousse Cake is a delightfully airy, creamy and aromatic. It is topped with sweet and flavorful peach jelly, which makes this cake unique.

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.

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. Place in the sponge, peach coulis, honey mousse, and pour over the panna cotta liquid only until it just overlaps with the mousse. If you fill to the top now, the mousse might float to the top. Place this in the freezer until the panna cotta starts to set enough to hold the mousse in place. Layers in this delicious entremets are: sponge cake base, peach coulis, honey mousse, panna cotta, white chocolate mirror glaze.

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