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Peach mousse cake with fruit
Fresh peach cream cake

Fresh Peach Mousse Cake

Author: Flavelo
Recipes Cakes and Desserts
The secret to fruit mousse cakes is freshness. This simplified 'Bavaroise' skips the egg custard base to let pure fruit puree and whipped cream shine. Peach aroma is best when not overpowered by sugar, and the cream fat delivers flavor to your palate.
🕒 Prep Time 40 mins
⌛ Total Time 4 hrs 40 mins
🍽️ Servings 8 servings
🔥 Calories 295 kcal
🌍 Cuisine French Inspired

Ingredients

Equipment Needed

  • Blender
  • Cake pan
  • Whisk
  • Small pot

Allergen Information

⚠️ Milk
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Blanch peaches (10 sec boiling water, then ice bath) to peel. Puree with lemon and sugar.

Tip: Blanching separates skin without waste. Lemon preserves color.
2 ✓

Bloom gelatin, melt gently, temper with some puree, then mix into bulk puree.

Tip: Shocking hot gelatin with cold fruit creates lumps.
3 ✓

Whip cream to soft peaks. Fold into peach base.

Tip: Soft peaks blend easier than stiff peaks.
4 ✓

Pour over sponge in pan. Chill 4 hours.

Tip: Acetate collar helps clean sides.

Recipe FAQ

Can I use canned peaches?
Yes, but reduce sugar and drain very well!
It didn't set.
Peach acidity or unripe fruit can weaken gelatin, or it just needs more time. Patience!

Ingredients

  • 1 pc Sponge Cake Layer (9 inch)
  • 1 lb Ripe Peaches (peeled, pitted)
  • 1 1/4 cups Confectioners' Sugar
  • 3/4 cup Heavy Cream (cold)
  • 4 tsp Unflavored Gelatin Powder
  • 1/4 cup Water
  • 1 tbsp Lemon Juice