Mousse cake
Description
Delicious baked goods for the whole family. The peach cake turns out incredibly delicate in flavour. The main thing is to spread the chilled mousse before it begins to thicken. To do this, prepare and chill the rest of the dessert ahead of time: jam and sponge cake. If you like moist cakes, soak the sponge with honey water or syrup.
Instructions
- 1
Step 1
Prepare the listed ingredients. If the chicken eggs are small, use 5; if they are large, use 3–4.
- 2
Step 2
Crack the chicken eggs into the bowl of a food processor or mixer, add the sugar and salt. Beat for 3–5 minutes until thick and foamy.
- 3
Step 3
Add the wheat flour and gently fold it into the egg mixture with a whisk or a silicone spatula.
- 4
Step 4
Grease a baking pan or multicooker inner pot with neutral vegetable oil. Pour the batter into it and bake the sponge cake on the “Bake” setting in the multicooker for 50 minutes, or in the oven at 180 degrees for 25 minutes. Let the sponge cake cool.
- 5
Step 5
Pour boiling water over a third of the peaches and leave them for 5 minutes. Then cover them with cold water and peel off the skin.
- 6
Step 6
Cut the meat into slices, removing any bones or pits.
- 7
Step 7
Pour in hot water, add the peach flesh, 100 grams of granulated sugar, and purée the entire mixture.
- 8
Step 8
Pour the peach purée into a saucepan. Place it on the stove over moderate heat and bring the purée to a boil. Turn off the heat and stir the gelatin into the purée, reserving 1 tsp of gelatin for the jam.
- 9
Step 9
Rinse one third of the peaches under water and slice them thinly. Put the slices into a kazan or a saucepan, add 80 grams of granulated sugar, and simmer for about 5–8 minutes. Then add gelatin, turn off the heat, and stir thoroughly. You need this jam to fill between layers of sponge. Chill until cold in the refrigerator.
- 10
Step 10
Cool the peach purée. Whip the chilled cream and add the peach purée to it. From this moment on you need to work very quickly, because the mousse will set fast!
- 11
Step 11
Cut the cake layer horizontally in half to get two layers. Line the pan with plastic wrap or cellophane. Place the bottom layer in the pan, then spread peach jam on top. Cover with the second layer and spread the peach mousse. Smooth the surface and refrigerate the cake for at least 2 hours.
- 12
Step 12
Before serving, remove the cake from the pan, peel off the film, and garnish with peach slices and mint leaves.