Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, light mousse cake with peach. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Light and delicate peach mousse cake with vanilla mousse, fresh peaches and peach jello topping! You'll love this unique and delicious peach cake! A perfect peach cake for summer time!

Light Mousse Cake with Peach is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Light Mousse Cake with Peach is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Take 200 grams Double cream
2. Make ready 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. Prepare 10 grams Gelatin Powder
7. Prepare 60 ml Syrup from the peach compote
8. Prepare 1/2 Peach compote, cut into 1 cm cubes
9. Get 1 Icing sugar
10. Get 1 Store-bought Sponge cake (3 x 18 x 1 cm thickness)

It is one of the easiest desserts that can be made for. Fluffy and light peach mousse cake. Moist sponge cake, with a fruity mousse, topped with thin chocolate glaze. Step by step instructions with illustrations.

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.

One of my favorite cakes to make is this peach mousse cake. It makes a great presentation but also tastes amazing! Clementine Mousse Cake is the perfect cake to make during this time of the year. With clementines literally invading the grocery stores, I thought turning them into a The peach jelly is the perfect finish, as it adds a nice glossy surface. I really loved how light this cake is, and also how easy it is to make.

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