This mousse cake is full of lovely peach aroma, but is also creamy and the jelly gives it a lovely refreshing touch. I think this is my favorite cake so far this year!
For the recipe, I used canned peaches, but you are welcome to use fresh peaches instead. In that case you will have to find a replacement for the peach syrup. Peach juice or some sort of a peach drink should work just fine.
I decorated the cake with Cape gooseberries and mint leaves, but this part is open to your imagination!
If you like the cake, please hit that like button 👍 and subscribe to the channel for many more cakes to come 🤗👨🍳
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Cake ring sizes:
8 inch / 20 cm to assemble the cake
7 inch / 18 cm ring for the jelly.
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You'll also need 1 sponge cake for the base, which you can buy or make yourself very quickly. Check out my recipe for the sponge cake here: [ Ссылка ]
Ingredients:
- 1 sponge cake
For the mousse:
- 4 egg yolks
- ⅓ cup (60g) sugar
- ¾ cup (200 ml) hot milk
- 9 gelatin leaves
- 1 cup (240 ml) cream, whipped
- 1 cup (240 ml) pureed peaches (about 3-4 peach halves)
For the jelly:
- 1 cup (240 ml) peach syrup from canned peaches (or similar peach drink)
- 4 gelatin leaves
- 1 tsp sugar (more or less, depending on how sweet your peach drink is)
- a drop or less of pink food coloring
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Turn on the subtitles for step-by-step instructions
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Step 1
Make the mousse. Beat egg yolks with sugar, heat the milk in a microwave for 45-60 seconds, or until hot to the touch. Soak 9 gelatin leaves in cold water. Incorporate hot milk into the egg mixture.
Step 2
Heat the mixture on a stove (burner) until slightly thickened. Wait a minute for the mixture to cool and incorporate soaked gelatin leaves. Whip the cream until soft peaks and incorporate the egg mixture.
Step 3
Puree the peaches and incorporate them as well. Place a sponge cake at the bottom of a cake ring, make sure it is tightened. Pour about 1½ inches / 3 cm of mousse on top of the sponge cake, refrigerate for 30 minutes.
Step 4
Make the jelly. Soak 4 gelatin leaves in cold water. Heat peach syrup in a microwave for about 45-60 seconds, or until hot to the touch. Add sugar, food coloring and incorporate soaked gelatin leaves. Pour into a sealed cake ring, refrigerate for 1 hour or until firm.
Step 5
Place the jelly on top of the firm mousse layer. Make sure the cake ring is tight and pour most mousse over it. Set aside about ⅔ cup for the final layer. Refrigerate the cake for 30-40 minutes, or until firm.
Step 6
Add a drop of pink food coloring to the remaining mousse and pour it over the cake. Refrigerate overnight and decorate with Cape gooseberries and mint leaves.
💡 If the mousse liquid is starting to thicken while waiting, simply warm it in a double boiler (hot water) and it will liquify again.
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💡 Turn on the subtitles for step-by-step instructions.
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👨🍳 If You have any thoughts, requests or ideas, please tell me about it in the comments! 🤗
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Timestamps
00:00 Peach Mousse Cake
00:19 Peach mousse
02:45 Peach jelly
04:02 Assemble the cake
04:38 Refrigerate and decorate
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#moussecake
#cake
#jellycake
#moussecakeasmr
#peachcake
