PEACH MELBA CAKE
Peach Melba Cake is a riff on the famous dessert - vanilla sponge cake layered with peaches, raspberries and creamy vanilla mousse.
Provided by Eileen Gray
Categories Cakes/Cupcakes Recipes
Time 5h5m
Number Of Ingredients 13
Steps:
- Place the the milk and vanilla in a pot over medium high heat. Heat until the milk is scalding hot, but not boiling.
- While the milk heats up, whisk together the eggs, 1/4 cup of the sugar (set aside the other 1/4 cup for the whipped cream) and the corn starch until smooth.
- Whisk the hot milk into the egg yolks, then return the mix to the heat. Cook the custard over low heat, stirring constantly, until the mixture thickens and just begins to boil. Remove from the heat and return to the bowl the eggs were in. Scrape the seeds from the vanilla bean and add them to the custard. Discard the pod or rinse it and set in a bin of sugar to make vanilla sugar.
- Refrigerate the custard for at least 1 hour (must be completely cooled) before continuing with the recipe. To speed up cooling you can set the bowl of custard over a bowl of ice water.
- Toss the peaches with 2/3 cup of sugar. Set aside for at least 30 minutes.
- When you're ready to assemble the cake drain the peaches. You should have about 1/2 cup of of juice. Combine the peach juice with 1 cup of water and the rum.
- To finish making the mousse, whip the cream with the remaining 1/4 cup of sugar. Fold the whipped cream into the chilled custard base.
- Split each cake in half horizontally so you have a total of 4 layers. Fill a piping bag fitted with a star tip with buttercream (or use a disposable bag with the tip cut).
- Set one layer of the cake, onto a cardboard cake round or a serving plate. Brush the layer generously with 1/4 of the peach syrup. Pipe a ring of buttercream around the edge of the layer to form a "dam" for the filling.
- Arrange 1/2 of the peach slices over the cake layer. Spread 1/3 of the vanilla mousse over the peaches, pressing so the mousse fills in the gaps between the peach slices.
- Place the second layer onto the cake. Brush with 1/3 of the remaining syrup and pipe a dam of buttercream. Arrange the raspberries over the cake layer. Spread 1/2 of the remaining vanilla mousse over the berries, pressing so the mousse fills in the gaps between the berries.
- Place the 3rd cake layer, brush with 1/2 the remaining syrup and pipe a dam. Arrange the remaining peach slices over the cake layer. Spread the rest of the vanilla mousse over the peaches, pressing so the mousse fills in the gaps between the peach slices.
- Top with the 4th layer and brush with the remaining syrup. At this point the cake is too soft to ice. Chill the cake for at least 1 hour to set the icing dam and to allow the cake to firm up.
- Ice the cake with a thin crumb coat of buttercream. Refrigerate the cake for at least 30 minutes to set the buttercream. Alternately, instead of smooth icing the cake you can do one swirly coating of icing at this point. This will give the cake a more casual look.
- Ice the cake with a final coating of buttercream. Use a piping bag fitted with a star tip to pipe a border around the top of the cake. Refrigerate for at least 3-4 hours to make sure the filling is completely set, preferably over night.
- Remove the cake from the refrigerator 1 hour before serving. Decorate the top of the cake with a few fresh raspberries and fresh peach slices.
PEACH MELBA MOUSSE CAKE
Provided by Just Jo
Number Of Ingredients 18
Steps:
- Poach the peaches - heat the ½ cup caster sugar and cup of water in a pan wide enough to accommodate the halved peaches then plop in the vanilla bean and halved peaches. (Cut in half around their equator, leaving their skins and if they are firmly adherent, their stones - both slip out easily after poaching plus the skins give the syrup a blushing pink hue you won't want to miss out on.)
- Cover if the syrup reduces too quickly or the peaches need longer to cook through - simmer for 10-15 minutes, testing with the point of a knife to ensure they are plenty tender enough. Remove to cool on a plate and reserve the syrup for another day - it is fabulous over vanilla ice cream.
- Next make the sponges. Preheat the oven to 170°C and butter then flour three 20cm round, loose bottomed cake tins - line their bases with silicone or baking paper. I used two sandwich tins and one deep one as that's all I have so don't worry about the height of your tins.
- Whisk the eggs and sugar until extremely light and fluffy - this could take 10 minutes on full speed in a stand mixer and you should expect at the very least three times the volume. Whisk in the water then sift over the flour and ground almonds. Fold in with a spatula or large metal spoon. Note you will probably have some almonds left in the sieve; just tip them in and fold away, gently!
- Divide between the three prepared tins and bake for 10-12 minutes until they spring back and are golden in colour. Cool completely in the tin before running a knife around the edges of the tin and removing to stand on a baking rack.
- Make the mousse. Dissolve the gelatine sheets in 50ml cold water - when gloopy, zap in the microwave for 10-20 seconds until melted or heat in a small pan on the stove, whisking constantly. Peel away the skin and remove the stones from the peaches and puree in the food processor. Or push through a sieve or food mill. Beat in the dissolved gelatine. Add the peach liqueur if using.
- Whisk the egg yolks with all but 2 tbsp of the caster sugar until at least trebled in volume. Again, this may take a fair few minutes of high speed whisking.
- Whisk the egg whites until stiff peaks form then sprinkle on and whisk in the remaining 2 tbsp of caster sugar until the meringue is thick and glossy.
- Whip the double cream to soft peaks only.
- Now, in a large bowl, fold the egg yolk mix into the peach puree, followed by the double cream then finally the egg whites, stopping as soon as no more streaks of egg white remain.
- To assemble clean out a deep 20cm round cake tin and line the sides with baking paper (again, I used strips of reusable silicone). Insert one of your cooled sponges. Spoon or pipe in a layer of peach mousse about 1cm thick. Stud with half the whole raspberries then top with a little more mousse. You will have used about half of the mousse at this point. Top with a second sponge and repeat step 11, topping with the remaining sponge. Cover with cling film and refrigerate over night. It is handy to save a little of the mousse and refrigerate so you can test this little pot for a set - if it has set, your cake will have set too so you can unmould it with confidence!
- When ready to serve, push out of your cake tin (this is why they must be loose bottomed) and peel away the baking paper from the sides of the cake. Smooth with a spatula if needed - my mousse was very well behaved. I left mine on the base to serve but if you are braver than me (or have a giant cake lifter) then feel free to transfer to a cake stand!
- To finish, dust the top of the assembled cake with icing sugar generously. Whip the double cream with the seeds from your vanilla bean. Pipe rosettes and stud with more raspberries to decorate as you please. It's quite nice to do 8-10 rosettes so each slice has a whole raspberry to serve. Pipe any leftover cream onto the plates as you serve.
Nutrition Facts : Calories 533 kcal, Carbohydrate 63 g, Protein 10 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 216 mg, Sodium 79 mg, Fiber 4 g, Sugar 43 g, ServingSize 1 serving
PEACH MELBA MOUSSE DESSERT
This luscious dessert combines classic Peach Melba with a heavenly white chocolate mousse. For a fun and pretty alternative, serve the dessert in small martini glasses. Garnish with a drizzle of raspberry sauce.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a microwave, melt 1/3 cup vanilla chips with milk; stir until smooth. Cool to room temperature. Meanwhile, beat cream cheese and sugar in a large bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Set aside., In a blender, combine the raspberries and sugar; cover and process on high until smooth. Strain and discard seeds. Set aside. , Place diced peaches in dessert glasses. Spoon white chocolate mousse over the peaches; smooth top surface if desired. Drizzle with raspberry saute and sprinkle with nuts.
Nutrition Facts :
EASY PEACH MELBA DESSERT
THIS pretty dessert is an impressive end to any meal. Refreshing and light, it's just the right touch for every sweet tooth. I saw it pictured in a magazine many years ago and decided to try it. It's always been a hit at my house. -Edna Christiansen, Edmore, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Drain peaches, reserving syrup. Set aside two peaches and 1 tablespoon syrup (refrigerate remaining peaches and syrup for another use). , Place each sponge cake on a plate; drizzle with reserved syrup. Top with ice cream and a peach half. , In a small saucepan, heat jam until melted; drizzle over peaches. Top with nuts if desired. Serve immediately.
Nutrition Facts :
PEACH MELBA
It's simple to prepare a memorable dessert for just you and someone else. Straight from our Test Kitchen, this yummy classic features fresh peaches and a super delicious raspberry sauce for drizzling. Idea: An easy way to peel peaches is to lower them into boiling water and cook them for 2 minutes. Remove with a slotted spoon; cool slightly and remove skin with a knife. Poaching peaches in syrup is a great way to soften peaches that are not yet ripe.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.
Nutrition Facts : Calories 237 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 27mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 2g protein.
PEACH MELBA MOUSSE
Make and share this Peach Melba Mousse recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender).
- Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
- Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
- Beat egg whites until stiff.
- Stir half of whites into mousse, blending well.
- Fold in remaining egg whites, making sure there are no lumps.
- Spoon into individual dessert glasses or a serving bowl.
- Chill for 4 hours.
- To serve, drizzle a few drops of peach brandy over each portion.
PEACH MELBA CAKE
Steps:
- Preheat the oven to 350 degrees F.
- In medium mixing bowl, mix flour, baking powder, salt, butter, egg, milk, and pudding mix. Mix until smooth, and pour into greased 9-inch springform baking pan. Place well-drained peaches, peach juice, macaroons and gingersnap crumbs over top of batter.
- In a small mixing bowl, mix cream cheese, egg, peach juice, and sugar, and pour over cake mixture. Top with gingersnap crumbs.
- Bake for 45 minutes, or until golden brown and center is done. When cool, spread raspberry jam over top.
PEACH MOUSSE
This smooth, creamy dessert is a light and refreshing finish for a special meal. Our children and grandchildren think it's yummy! A garnish of peach slices or other fresh fruit really dresses up the individual servings. -Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 46 calories, Fat 1g fat, Cholesterol 1mg cholesterol, Sodium 23mg sodium, Carbohydrate 10g carbohydrate, Fiber 1g protein.
PEACH MELBA CREAM CAKE
Categories Cake Milk/Cream Dairy Fruit Dessert Bake Quick & Easy Peach Summer Parade Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350°F. Butter two 9-inch cake pans. Line the bottoms with wax paper and butter the paper; dust the pans with flour.
- 2. Cream the 3/4 cup butter and sugars in a mixing bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon zest, and juice.
- 3. Sift together the flour, baking soda, and salt; add to mixture in the bowl, alternating with buttermilk, to make batter.
- 4. Scrape batter into the pans. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool the cakes in their pans on a rack for 15 minutes, then turn them out onto the rack, peel off wax paper, and cool completely.
- 5. Shortly before serving, peel, pit, and slice the peaches. Toss with lemon juice and 1 tablespoon sugar; set aside for 15 minutes.
- 6. Whip the cream with the vanilla and the remaining 1 1/2 tablespoons of sugar until it holds soft peaks.
- 7. Place one cake on a serving platter; spread with half the cream, then half the peaches. Cover with second cake, spread with most of the remaining cream and top with remaining peaches. Top with a dollop of cream and, if desired, a mint sprig. Serve immediately, with the Raspberry Melba Sauce on the side or drizzled over the cake.
More about "peach melba mousse cake recipes"
PEACH MELBA MOUSSE CAKE IN 2022 | FOOD PROCESSOR RECIPES, …
From pinterest.com
60K pins
PEACH MELBA LAYER CAKE SUPREME RECIPE - EASY RECIPES
From recipegoulash.cc
PEACH MELBA WITH VANILLA MOUSSE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PEACH MELBA MOUSSE CAKE - EVERY NOOK & CRANNY | RECIPE
From pinterest.co.uk
SIMPLE PEACH MELBA CAKE RECIPE FOR YOU - CAKE LOVERS
From globalportal48h.com
PEACH MELBA CAKE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHARLOTTE AND MELBA MEET FOR DESSERT – COCOA & LAVENDER
From cocoaandlavender.com
PEACH MELBA MOUSSE DESSERT RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
PEACH MELBA MOUSSE CAKE – COCOA & LAVENDER
From cocoaandlavender.com
PEACH MELBA CREAM CHEESE MOUSSE - DR. OETKER PROFESSIONAL …
From oetker-professional.ca
PEACH MELBA CAKE RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love