#peach cake

[afrenchladyinnc]

[lalaloopsydolly]

strawberry & peach tres leches🍓🍑

[marozzoespabakingcooking]

Strawberry Mousse Cake

(+ explanations on how to do other flavors like apricot, passion fruit, etc)

Ingredients Lists

Biscuit

2 eggs

60g sugar

24g flour

24g corn starch

Strawberry Mousse

250g strawberry puree

5 gelatin sheets (~2.5 teaspoon of gelatin powder)

3 egg yolks

75g sugar

100ml milk

150ml heavy cream

Strawberry insertion & glazing

250g strawberry puree x2

5 gelatin sheets x2

75g sugar x2

Other

Lots of strawberries

Material

Baking circle (20cm ø)

Cooking thermometer

Rhodoid band (optional)

Instructions

Strawberry puree

If you don't have strawberry puree, you can make in the following way.

For 1kg of clean and cut strawberries, add 200ml of water, put in a blender and blen everything into a fine puree.

Biscuit

Seperate the yolks and the white of the eggs.

Beat/whisk the yolks and half of the sugar until they take a fluffy texture and whitens in color (example video but it can be done faster with an electric whisk).

Beat/whisk the whites and the other half of the sugar until they become fluffy (example video but add sugar at the start).

Put the whites, the yolks, sieved flour & starch together in one big bowl.

Mix gently until it's all homogeneous. Don't mix to fast or over mix, or you'll loose some trapped air inside the cake.

Prefeat your oven at 170°C.

On a baking sheet, make a circle of the size of your baking circle.

Bake for 15min.

Once cooked, place the biscuit at the bottom of the baking circle (place your rhodoid just before then).

Strawberries

Remove the strawberry stems and cut them in half in their length.

Put the strawberries on the wall of your baking circle or on the rhodoid band.

Make sure the strawberries are suction glued into the walls of the baking circle/rhodoid.

Strawberry Mousse

Put the gelatin sheets in cold water to rehydrate the gelatin.

Beat the yolks and sugar together until it becomes fluffy and whitens in color.

Put the milk on the stove and once it boils, pour it on top of the yolks, and mix well with a whisk.

Put everything in a sauce pan and cook until it reaches 83°C and put off the stove/heat.

Add in the rehydrated gelatin.

Once the gelatin has molten, add in the strawberry puree

Mix with a whisk for 5min to make sure it stays fluffy.

Let the mousse cool down until room temperature.

Once at room temperature, beat/whisk the heavy cream until it becomes a well done whipped cream.

Add in the strawberry egg mix, and mix everything gently until it is homogeneous.

Pour half into the baking circle.

Store the baking circle in the fridge, keep the mousse at room temperature.

Strawberry Insertion

Put the strawberry and sugar together in a sauce pan and let the sugar melt into the strawberry.

Add the rehydrated gelatin in, and mix until it has molten.

Take a circular baking pan slightly smaller than the baking circle, and cover it with food wrap.

Wait until the mix has cooled down a bit, and pour it in the pan.

Store in the fridge.

Once both the mousse & the insertion has gelified, put the insertion on top of the mousse.

Pour in the rest of the mousse on top of everything and store in the fridge.

Strawberry glazing

Proceed in the same way as the insertion until step 2 included.

Wait for the glazing mix to cool down to room temperature, but before it has hardened.

Once the mousse has finished hardening, pour the glazing on top.

Store in the fridge until everything has hardened properly.

Remove the circle and the rhodoid.

Notes & Advices

You can do the mix for insertion & glazing together in advance. If it has hardened, 30s in the microwave, and it'll melt down again.

Alternatives

This works with other fruits. With that recipe you can do:

Strawberry

Apricot, peach,...

Raspberry, blackberry, blueberry... (any kind of wild berries)

Passion Fruit

Rose hip

Probably many others.

However some modifications may be required:

For sour fruits, or fruits that become sour as they cook (apricot, passion fruit), you may need to add 25g of sugar into the insertion and glazing, and add 75g of sugar in the milk while making the mousse.

If the puree/juice is very liquid, like with passion fruit, add an extra gelatin sheet for the mousse.

For all of those flavors mentioned before but strawberry & passion fruit, you will neeed to cook the fruit with the water before blending. Sieve the puree for raspberry/blackberry/passion fruit/rose hip, remove the stone before the cooking for apricot/peach. Add 400ml of water per kilo for rosehips instead of 200ml. For passion fruit, add no water.

Example of an apricot & passion fruit mousse cake I have done:

[kawaii-foodie]

nee_coo_

[royalxclass]

mimi_.table

[awawawu]

it's peach cake time 🍑

[vegan-nom-noms]

Vegan Peaches & Cream Layer Cake

[frikandtys]

by amaury guichon 2024 🍑 fantilator 🥵