Peach Mousse Cake
Peach Mousse Cake

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, peach mousse cake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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. The mousse is set with unflavored gelatin.

Peach Mousse Cake is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Peach Mousse Cake is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook peach mousse cake using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Peach Mousse Cake:
  1. Take 90 grams Peaches
  2. Prepare 35 grams Milk
  3. Get 40 grams Yogurt
  4. Take 2 grams Lemon juice
  5. Make ready 12 grams Sugar
  6. Get 3 grams Gelatin
  7. Prepare 40 grams Heavy Cream
  8. Prepare 25 grams Egg
  9. Make ready 10 grams Sugar
  10. Take 10 grams Cake flour
  11. Make ready 1 grams cocoa

Read to the bottom for tips on safely decorating cakes with flowers and a canned peach variation. Raise your hand if your ready for the weekend and a little rest and relaxation. Place in the sponge, peach coulis, honey mousse, and pour over the panna cotta liquid only until it reaches halfway up the mousse. If you fill to the top now, the mousse might float to the top.

Steps to make Peach Mousse Cake:
  1. Add eggs and 10g of sugar to a bowl, briskly whip, add cake flour and cocoa, and mix with a spatula or spoon taking care not to squash the bubbles.
  2. Cut a 1 liter milk carton in half.
  3. Add Step 1 into 2 (the carton), wrap with plastic wrap, and microwave at 600W for 40 seconds.
  4. Take out Step 3, cut into 1 cm slices, and cut off 5 mm around the edges of the cake so that it is slightly smaller than the milk carton, and put it back into the carton.
  5. Mix the peaches with up to 12 g of sugar with a mixer. Transfer to a bowl.
  6. Dissolve the gelatin in 24 g of hot water, mix with Step 5, pour cold water into the bottom, and mix while cooling until it thickens.
  7. Whip the heavy cream in Step 6 until it is almost stiff, pour it over Step 4, and let it cool/solidify in the fridge.
  8. Cut the four corners of the milk pack with scissors, flip it over to a plate, and cut into your desired portion sizes.

Place in the sponge, peach coulis, honey mousse, and pour over the panna cotta liquid only until it reaches halfway up 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. Keep puree in the blender jar until ready to use. How to Make Peach Cake For this recipe you'll need just a few simple ingredients: all-purpose flour, sugar, baking powder, salt, oil, milk and eggs.

So that’s going to wrap this up with this exceptional food peach mousse cake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!