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Light Mousse Cake With Peach Recipe

Light Mousse Cake with Peach Recipe
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Serving : 1
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Prepare the ingredients before making Light Mousse Cake with Peach in your home. Then, follow these steps below to serve Light Mousse Cake with Peach for your family or friends.

Ingredients: Light Mousse Cake with Peach

  • 200 grams Double cream
  • 400 grams, drained ※Peach compote https://cookpad.com/en/recipes/149490-peach-compote
  • 40 grams ※Sugar (fine granulated sugar)
  • 1 tbsp ※Lemon juice
  • 1 tbsp ※Peach liqueur or any liqueur you like
  • 10 grams Gelatin Powder
  • 60 ml Syrup from the peach compote
  • 1/2 Peach compote, cut into 1 cm cubes
  • 1 Icing sugar
  • 1 Store-bought Sponge cake (3 x 18 x 1 cm thickness)

How to Make Light Mousse Cake with Peach

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Light Mousse Cake with Peach in your home by yourself.

    Step 1
  • Make peach compote the day before. Refer to: Peach compote https://cookpad.com/en/recipes/149490-peach-compote
  • Step 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).
  • Step 3
  • Cut the spongecake to make a lid over the mousse. Brush the sides, which will touch the mousse with the syrup.
  • Step 4
  • Mix the gelatin powder and 60 ml of compote syrup to soften. Dissolve the gelatin over a bain-marie.
  • Step 5
  • Put the cream in a bowl and whip until ribbons form.
  • Step 6
  • Blitz the ※ ingredients into puree in a blender or mixer. Dissolve the sugar completely at this point.
  • Step 7
  • Add the dissolved gelatin powder and blitz again.
  • Step 8
  • Transfer into a bowl and put over a bowl with ice water. Stir until thickened.
  • Step 9
  • Add the cream from Step 4 and mix well with a balloon whisk.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 13
  • I think a small cup of filling will be left. Chill in a cup.
  • Step 14
  • After the mousse is set, flip over the mould and remove. Sprinkle icing sugar on top with a tea strainer.
  • Step 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.
  • Step 16
  • If you use small peaches use 3.
  • Step 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.
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