PEACH AND CREAM CAKE
This fresh peach cake combines moist vanilla cake, a creamy peach mousse filling and melt-in-your-mouth vanilla buttercream frosting. Read to the bottom for tips on safely decorating cakes with flowers and a canned peach variation.
Provided by The Simple, Sweet Life
Categories Dessert
Time 2h25m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 slice, Calories 492 calories, Sugar 42.3g, Sodium 233mg, Fat 31.2g, SaturatedFat 19.4g, Carbohydrate 51.9g, Fiber .5g, Protein 4.4g, Cholesterol 113mg
PEACH MOUSSE RECIPE
This peach mousse is loaded with fresh peaches - more than 1 pound goes into making this dessert so it actually tastes like peaches!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 2h5m
Number Of Ingredients 10
Steps:
- Peel and dice peaches (you should have 3 cups diced), transfer to a blender or food processor, add 2 Tbsp lemon juice right away to keep from discoloring and blend until pureed. Keep puree in the blender jar until ready to use.
- In a small sauce pan (off the heat), add 1/4 cup cold water and sprinkle top with 1 Tbsp gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved (1 to 2 min) then remove from heat - don't overcook.
- Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours).
- Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.
- In a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbsp lemon juice. Place over med/high heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over your peach mousse. Garnish with mint if desired.
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 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 :
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