Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, light mousse cake with peach. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Light Mousse Cake with Peach is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Light Mousse Cake with Peach is something which I have loved my whole life. They are fine and they look wonderful.

This delicious and beautiful peach mousse cake is practically no-bake and super easy to make. A perfect peach cake for summer time! For the creamy mousse filling, I used my mother's Bird's Milk Torte recipe - an Eastern European version of vanilla souffle or mousse.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Make ready 200 grams Double cream
2. Prepare 400 grams, drained ※Peach compote https://cookpad.com/en/recipes/149490-peach-compote
3. Make ready 40 grams ※Sugar (fine granulated sugar)
4. Make ready 1 tbsp ※Lemon juice
5. Prepare 1 tbsp ※Peach liqueur or any liqueur you like
6. Make ready 10 grams Gelatin Powder
7. Get 60 ml Syrup from the peach compote
8. Take 1/2 Peach compote, cut into 1 cm cubes
9. Get 1 Icing sugar
10. Take 1 Store-bought Sponge cake (3 x 18 x 1 cm thickness)

This mousse cake recipe is inspired by Marcel Desaulniers from The Food Network. It's almost as good as my classic chocolate mousse, strawberry mousse cake, triple Nutella mousse cake, and Nutella cheesecake. The chocolate mousse filling adds a cool creamy texture that compliments the dense chocolate cake layer. Beat milk in a large mixing bowl until soft peaks form; gently fold in peach mixture, lemon juice, and salt.

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.

Whip cream with two tablespoons sugar. Fold egg whites, then whipped cream, into peach mixture lightly but thoroughly. Pour mixture into a six-cup souffle dish or serving bowl and chill at least six hours. Whip remaining cream and pipe it on top of the mousse as a decoration. Garnish with mint leaves before serving.

So that is going to wrap this up for this exceptional food light mousse cake with peach recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!