Peach Mousse Cake

Name: Peach Mousse Cake
Cuisine: American
Ingredients: 90 grams Peaches; 35 grams Milk; 40 grams Yogurt; 2 grams Lemon juice; 12 grams Sugar; 3 grams Gelatin; 40 grams Heavy Cream; 25 grams Egg; 10 grams Sugar; 10 grams Cake flour; 1 grams cocoa

cookpad.japan @cookpad_jp

I bought peaches, so I made this.

The mousse will reach the bottom of the mold more easily if you cut the sponge cake a little smaller than the milk carton, and will stabilize when taking it out of the mold. Recipe by Shiroi grape

I bought peaches, so I made this.

The mousse will reach the bottom of the mold more easily if you cut the sponge cake a little smaller than the milk carton, and will stabilize when taking it out of the mold. Recipe by Shiroi grape

cookpad.japan @cookpad_jp

I bought peaches, so I made this.

The mousse will reach the bottom of the mold more easily if you cut the sponge cake a little smaller than the milk carton, and will stabilize when taking it out of the mold. Recipe by Shiroi grape

I bought peaches, so I made this.

The mousse will reach the bottom of the mold more easily if you cut the sponge cake a little smaller than the milk carton, and will stabilize when taking it out of the mold. Recipe by Shiroi grape

Saved

Ingredients

90 gramsPeaches
35 gramsMilk
40 gramsYogurt
2 gramsLemon juice
12 gramsSugar
3 gramsGelatin
40 gramsHeavy Cream
25 gramsEgg
10 gramsSugar
10 gramsCake flour
1 gramscocoa

Saved

Steps

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.