The Best Easy Peach Mousse Cake Recipes

PEACH MOUSSE RECIPE

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

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.

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.

THE BEST EASY PEACH MOUSSE CAKE

Steps:

• For the cake: Preheat the oven to 350F.
• With a hand mixer beat together 3 eggs and 1 cup sugar for 1 minute.
• Add in 1 teaspoon of baking powder; beat for 1 more minute.
• On the lowest speed, add in ½ cup of flour. Pour better into a nonstick cake pan and transfer to the oven for 20-25 minutes.
• Let it cool down.
• For the mousse: Separate juice and peaches from the can.
• In a microwave safe bowl, mix 3 ounces of peach jello with the peach juice.
• Transfer to the microwave for 3 minutes, mixing after each minute.
• With a hand mixer, beat whipping cream.
• While beating, slowly pour the jello mixture into the whipped cream. Continue beating until the mix can form stiff peaks.
• Mix together ½ cup of water with 1 teaspoon of sugar. Pour on top of the sponge cake using a spoon. This will help make the cake moist.
• Spread the mousse on top of the sponge cake. Put the cake in the fridge for 10-15 minutes.
• While the cake is in the fridge, make the chocolate glaze by melting 3 tablespoons of unsalted butter.
• Stir in ¼ cup chocolate chips right away and mix until melted.
• Pour the chocolate glaze over the cake.
• Finish off by decorating the cake with some peach slices. All ready, slice the cake and enjoy!

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
• Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.