White peach and raspberry cake made with
– an almond biscuit,
– a layer of raspberries,
– a white peach mousse,
– raspberry jelly with pieces of peach.
Material used
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Almond biscuit
35g almond powder35g icing sugar25g egg7g flour2 egg whites7g melted butter
Raspberry compote110g raspberries10g sugar2g NH pectin
White peach mousse2 egg yolks25g sugar160g peach130g liquid cream5g gelatine
Raspberry jelly50g raspberry coulis10g caster sugar20g water2g gelatinePieces of white peach
The recipe
For 4 people
Almond biscuit35g almond powder35g icing sugar25g egg7g flour2 egg whites7g melted butter
Mix the ingredients together in the order shown. Bake in a 170°C oven. Cut into a 12x12cm rectangle.
Raspberry compote110g raspberries10g sugar2g NH pectin
Cook the raspberries over a low heat, then add the NH sugar and pectin mixture. Cook for a further 1 minute. Pour half over the biscuit. Place in the freezer.
Peach mousse2 egg yolks25g sugar160g peach130g single cream5g gelatine
Mix the yolks and sugar. Add the mixed peaches. Cook. Add the gelatine and whipping cream. Pour half over the compote and place in the freezer for 10 minutes.
Assembly
Proceed quickly with the rest of the assembly otherwise the mousse will start to set. Place in the freezer overnight or for at least 6 hours.
Raspberry jelly50g raspberry coulis10g caster sugar20g water2g gelatinePieces of white peach
Add pieces of white peach. Make a raspberry jelly and pour over the frozen cake and peaches.
