Peach and raspberry cake made with
– an almond biscuit,
– a raspberry mousse
– a peach mousse
– raspberry jelly.
Material used
– Ancel 210 bloom gelatine
– Baking paper
– Angled spatula
Ingredients
Almond biscuit
35g almond powder35g icing sugar25g egg7g flour2 egg whites
Raspberry mousse80g mixed raspberries20g sugar90g single cream2g gelatine
Peach mousse2 egg yolks25g sugar130g peach100g single cream4g gelatine
Gelée de framboises50g de coulis de framboises10g de sucre en poudre15g d’eau2g de gélatine
The recipe
Serves 4
Almond biscuit35g almond powder35g icing sugar25g egg7g flour2 egg whites
Mix the ingredients together. Bake in a 170°C oven. Cut into a 12x12cm rectangle.
Peach mousse2 egg yolks25g sugar130g peach100g single cream4g gelatine
Mix the egg yolks with the sugar. Add the warm, mixed peaches. Cook. Add the whipping cream to the warmed peach and gelatine mixture. Pour over the almond biscuit and place in the freezer for 10 minutes.
Raspberry mousse80g mixed raspberries20g sugar90g single cream2g gelatine
Mix the raspberries and gelatine. Add the whipping cream and pour over the peach mousse. Place in the freezer for 10 minutes.
Assembly
Quickly proceed with the rest of the assembly, interspersing successive layers of mousse. Place in the freezer overnight or for at least 6 hours.
Raspberry jelly50g raspberry coulis10g caster sugar15g water2g gelatine
Make a raspberry jelly and pour over the frozen cake.
Place in a cool place while defrosting.
