Yellow peach and strawberry cake
– an almond cookie,
– a yellow peach mousse,
– strawberry mousse,
– strawberry jelly.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Almond cookie
✔65g almond powder
✔65g powdered sugar
✔14g flour
✔20g melted butter
✔1 egg
✔100g egg whites
Strawberry jelly
✔60g mixed strawberries
✔10g powdered sugar
✔15g water
✔2g gelatin
Peach mousse
✔80g liquid cream
✔90g yellow peaches
✔2g gelatin
✔15g powdered sugar
✔2 egg yolks
Strawberry mousse
✔90g mixed strawberries
✔20g powdered sugar
✔80g liquid cream
✔2g gelatin
The recipe
Almond cookie
✔65g almond powder
✔65g powdered sugar
✔14g flour
✔20g melted butter
✔1 egg
✔100g egg whites
Place the sugar, almond powder and flour in a bowl. Mix well. Add egg and melted butter. Beat the egg whites with an electric mixer. Incorporate ⅓ of the whites into the batter and mix to soften. Add the rest and mix gently. Pour onto a baking sheet, smoothing the surface. Bake at 180°C for 10 to 12 minutes. Leave to cool, then cut out a 12×12 cm square to fit your pastry frame.
Peach mousse
✔80g liquid cream
✔90g yellow peaches
✔2g gelatin
✔15g powdered sugar
✔2 egg yolks
Pour the 2 egg yolks and 25g caster sugar into a bowl. Mix well.
Pour the 2 egg yolks and 15g caster sugar into a bowl. Mix well.
In a small saucepan, heat the 90g peeled and mixed yellow peaches.
Pour over the previous mixture and stir.
Return the mixture to the saucepan and, while stirring, continue cooking like a custard, without exceeding 82-83°C. Remove from heat and add the gelatine, wrung out and softened. Stir and set aside.
In a separate bowl, whip the 80g of cold cream with an electric mixer. Pour over the previous mixture, whose temperature is below 30°C, and stir gently with a spatula.
Pour 85g of peach mousse onto the almond cookie and place in the freezer for at least 8-10 minutes. Set the remaining peach mousse aside at room temperature.
Strawberry mousse
✔90g mixed strawberries
✔20g powdered sugar
✔80g liquid cream
✔2g gelatin
Soften the gelatine leaves in a bowl of cold water.
Blend the 90g strawberries. Heat the blended strawberries with the caster sugar in a saucepan. If the strawberries are ripe and fragrant, you can dispense with the sugar. Remove from the heat as soon as it begins to boil and add the gelatine, wrung out and softened, stirring well. Set aside.
Pour the 80g of chilled cream into a bowl and whip with an electric mixer. Add the warmed strawberry coulis (temperature around 30°C).
Mix gently with a spatula, then pour over the peach mousse (approx. 85g).
Return to freezer for at least 8-10 minutes. Set the remaining strawberry mousse aside at room temperature.
Proceed quickly with the rest of the assembly, otherwise the mousse will start to set, by interspersing successive layers of mousse.
Pour 85g of peach mousse over the strawberry mousse. Freeze for 8-10 minutes.
Finally pour 85g strawberry mousse. Freeze overnight or for at least 6 hours.
Strawberry jelly
✔60g mixed strawberries
✔10g powdered sugar
✔15g water
✔2g gelatin
Soften the gelatine leaves in a large bowl of cold water.
In a saucepan, pour in the water and the strawberries, blended with a blender and strained through a sieve. Add powdered sugar if required (more or less depending on your strawberries), then heat without boiling.
Remove from the heat and add the well-spun gelatine. Mix well.
Allow to cool slightly, then pour over the frozen cake.
If your strawberry mousse has already reached the very top of the frame, rub the 4 edges of your frame and slide it up 2 to 3 mm, then cover the surface of your cake with your jelly. Tilt the frame so that the jelly spreads evenly.
Refrigerate until jelly sets. Carefully remove the frame.
Leave cake whole or cut into individual slices. Chill while defrosting.
