Peach Mousse Cake
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
Peach Mousse Cake
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
Cooking Instructions
- 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.
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