Peach and strawberry cake made with
– an almond biscuit,
– peach mousse,
– strawberry mousse,
– a strawberry jelly.
Material used
– Rectangular pastry frame 20X10cm
For about 6 portions
Almond biscuit (the day before)
65g caster sugar
65g almond powder
15g flour
100g egg whites
25g caster sugar
Mix the powders together in a bowl.
Beat the egg whites until stiff with the powdered sugar.
Take a small portion of the egg whites and mix to loosen the mixture.
Add the remaining egg whites, stirring gently with a spatula.
Pour the mixture onto a baking tray lined with baking paper. Sprinkle with icing sugar.
Bake at 170°C for 14-15 minutes. Leave to cool, then cut out a rectangle of 20X10cm.
Melt a little white chocolate and sprinkle over the biscuit: Use a brush to apply a thin layer of chocolate over the entire surface of the biscuit to waterproof it and prevent the creamy mixture from soaking the biscuit.
Peach mousse (the day before)
2 sheets of gelatine (4g)
200g peach puree
150g cold liquid cream
25g icing sugar
Soften the gelatine sheets in a bowl of cold water. Heat the peach puree in a saucepan. Remove from the heat and add the wrung-out and softened gelatine, stirring well. Set aside.
Whip the cold cream with a mixer, adding the icing sugar. Add the cooled peach puree, mix gently and pour over the almond biscuit (about 120/125g). Return to the freezer. Set aside the remaining mousse.
Strawberry mousse (the day before)
3g gelatine
160g mixed strawberries
100g cold liquid cream
30g icing sugar
Soften the gelatine sheets in a bowl of cold water. Heat the mixed strawberries in a saucepan. Remove from the heat and add the wrung-out and softened gelatine, stirring well. Set aside.
Whip the cold cream with a mixer, adding the icing sugar. Add the warmed strawberry coulis, mix gently and pour over the peach mousse (about 120/125g). Return to the freezer. Set aside the remaining mousse.
Pour in another 120/125g of peach mousse. Return to the freezer.
Pour in another 120/125 g of strawberry mousse. Return to the freezer.
Finish with the remaining peach mousse and return to the freezer overnight.
Strawberry jelly (the next day)
120g mixed strawberries
20g caster sugar
10g water
3g gelatine
Soften the gelatine sheets in a bowl of cold water.
Pour the water, mixed strawberries and sugar into a saucepan and heat without boiling. Remove from the heat and add the gelatine. You can add a drop of pink/red colouring if the colour has faded too much. Allow to cool and then pour over the frozen cake.
Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined.
Cut out individual slices, decorate with a slice of peach and leave to defrost in the fridge.
Looking delicious and beautiful dessert 🍨 🥧 🍦