Peach Mousse Cake Video Recipes

PEACH AND CREAM CAKE

Steps:

• Preheat your oven to 350F, and grease and line three 6″ cake pans.
• Melt your butter, whisk in the milk, and warm until warm to the touch.
• Set aside to cool, stirring occasionally so the butter and milk don't separated.
• In the bowl of a stand mixer, beat your eggs on high until light and fluffy.
• Add the granulated sugar and beat until dissolved.
• Gently fold in the flour, baking powder, and vanilla extract until just combined.
• Fold in the milk-butter mixture, and divide the batter evenly between your three pans.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Once the cake pans are cool enough to handle, turn them out and wrap them in plastic wrap. Refrigerate.
• Using a double boiler with the bowl of your stand mixer, whisk together your egg whites and sugar for the frosting.
• Heat until the mixture is hot and the sugar dissolves.
• Remove the bowl from the double boiler, and beat on high using the whisk attachment until stiff peaks form and the mixture has cooled to room temperature (8-10 minutes).
• Switch to your paddle attachment, and begin adding your cubes of cold butter while mixing on low-medium.
• Once all the butter is in, increase the speed to high and beat until a smooth frosting forms.
• Add the vanilla extract and mix until just combined.
• Wash and dice your ripe peaches, and puree in a blender.
• Pour half of your puree into a small saucepan, and stir in your sugar and gelatin.
• Cook the mixture over medium heat until hot, but not boiling.
• Remove the mixture from the burner, and stir in your remaining peach puree.
• Plunge the bowl of peach mousse into an ice bath, and stir as the mixture begins to thicken.
• Once the mixture thickens to the consistency of pudding, whip your heavy cream, and gently fold it into the peaches until just combined.
• To assemble your cake, start by spreading a thin layer of frosting on the first layer.
• Spoon a small amount of your frosting into a bag, and pipe a rim around the edge of your frosted layer.
• Fill the center with mousse, and top with your second layer.
• Repeat this process for the second layer.
• Once your cake is filled, give it a light crumb coating with the frosting and place it in the refrigerator to chill for at least 3 hours or until the mousse is set.
• To finish frosting the cake, frost the top, making it as even and smooth as possible.
• Divide the remaining frosting between 3 bowls, leaving one uncolored, and coloring the other two different shades of orange (or peach, if you will).
• Spoon your frosting into piping bags, and starting at the bottom with the darkest shade, begin piping your frosting on and around your cake.
• Use an offset spatula to smooth it out.
• Top the cake with fresh fruit, sprinkles and/or flowers.

PEACH MOUSSE CAKE (VIDEO)

Steps:

• Preheat the oven to 350F. You will need an 8 or 9-inch springform pan for this recipe.
• Place the crackers into a food processor or blender and pulse into fine crumbs. Add in the butter and sugar and pulse again until well coated. Alternatively, place the cookies into a large bag and crush using a rolling pine. Combine the crumbs, butter and sugar in bowl and toss to coat. Transfer the crumb mixture into the springform pan and press the crumbs firmly into the bottom of the pan. Bake the crust in the preheated oven for 10 to 12 minutes until golden brown on the sides. Remove from oven and let it cool to room temperature.
• Next, prepare the mousse. Heat milk in a microwave safe measuring up or saucepan until lukewarm, about 1 1/2 minutes. Add the unflavored gelatin, stir and let it stand until it's bloomed and dissolved, about 20 minutes. Whisk until no clumps remain and then set aside.
• Place the softened cream cheese and sweetened condensed milk into large mixer bowl. Whisk on high speed for 2 to 3 minutes, until light and fluffy and well-combined. Remove the mixture from bowl and set aside.
• Into a clean mixer bowl, add the heavy cream and sugar. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Gradually, start adding the cream cheese mixture to the whipped cream, whisking on medium speed. Pour in the prepared gelatin and milk mixture and whisk on high speed for 1 more minute.
• Fold in diced peaches with a spatula. Pour the mousse into prepared pan over the crust and even out the top with an offset spatula. Place slices of peaches and mint leaves around the perimeter of the cake. Refrigerate the mousse cake for about 30 to 45 minutes before adding the jello topping.
• Prepare the jello topping next. Combine the 6 ounces Jello mix with hot water and stir until completely dissolved. Add in the cold water next and stir. Pour the prepared Jello until it reaches the top of the pan rim. Return the peach mousse cake into the refrigerator and let set completely, about 4 hours. For best results, allow the cake to set overnight.

PEACH MOUSSE

Steps:

• In a large bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with mint and additional peaches if desired.