Light Mousse Cake with Peach

Name: Light Mousse Cake with Peach
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Double cream; 400 grams, drained ※Peach compote https://cookpad.wasmer.app/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)

cookpad.japan @cookpad_jp

I wanted use up the peach compote and spongecake I made.

I made a spongecake with a 18 cm square cake tin with a quantity of batter for a 18 cm round cake tin. I sliced the sponge to make this mousse cake.
3 slices of spongecake cut 1 cm thick will be enough to make this. You can use any cake mould to make the sponge cake and just line the mould with sliced sponge cake. Recipe by Pu-kosan

I wanted use up the peach compote and spongecake I made.

cookpad.japan @cookpad_jp

I wanted use up the peach compote and spongecake I made.

Saved

Ingredients

1 serving

200 gramsDouble cream
400grams, drained ※Peach compote https://cookpad.wasmer.app/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 gramsGelatin Powder
60 mlSyrup from the peach compote
1/2Peach compote, cut into 1 cm cubes
1Icing sugar
1Store-bought Sponge cake (3 x 18 x 1 cm thickness)

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Steps

1

Make peach compote the day before. Refer to: Peach compote https://cookpad.wasmer.app/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.