How to make raspberry peach yogurt mousse cake
This Raspberry Peach Yogurt Mousse is a fun and refreshing dessert, perfect for summer celebrations. It’s an elegant dish that captures the essence of the season’s best fruits. It harmoniously combines the flavors of ripe peaches and fragrant raspberries with rich yogurt mousse.
Ingredient
Raspberry peach sponge cake
2 eggs, separated
1/2 cup (100g) sugar, divided equally
1/2 teaspoon (3g) vanilla extract
3 tablespoons (45ml) vegetable oil
3 tablespoons (45ml) water
3/4 cup + 1 tablespoon (110g) all-purpose flour
1/2 teaspoon (2g) baking powder
1/4 teaspoon (1g) salt
9 oz (250g) fresh raspberries and peach cubes
2 tablespoons (20g) all-purpose flour, for mixing
Peach sauce
10 oz (300g) peaches, peeled and cut into small pieces
1/3 cup (70g) sugar
2 tablespoons (30ml) lemon juice
Peach Yogurt Mousse Cake
2 ¼ teaspoons (7g) gelatin powder
3 tablespoons (45g) cold water
9 oz (250g) Greek yogurt
1/4 cup (30g) powdered sugar
1 ¼ cups (300ml) whipping cream
4 oz (120g) fresh raspberries
For decoration
fresh raspberries
fresh peach slices
powdered sugar
Instruct
Prepare raspberry peach sponge cake.
Preheat oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with greased paper.
Separate the white from the yolk.
In a medium bowl, mix the egg yolks with 1/4 cup (50g) sugar and vanilla extract, until the mixture is creamy and pale yellow. Gradually mix in the oil and then add the water.
Mix baking powder and flour into egg yolk mixture and set aside.
In a large bowl, mix egg whites with salt until foamy. Gradually add remaining 1/4 cup sugar (50g).
Continue mixing until the mixture is soft.
Gently fold a tablespoon of whipped whites into the yolk mixture, then gently fold the yolk mixture into the whipped whites.
Place the peeled peaches and raspberries in a bowl and mix with 2 tablespoons of flour.
Gently fold the raspberries and peaches into the flour mixture.
Pour the dough into the prepared mold.
Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let cool for about 10 minutes. Remove from pan and cool completely on a rack.
Prepare peach sauce.
Place chopped peaches, sugar and lemon juice in a small saucepan and heat over medium heat.
Bring to a boil and cook for about 15 minutes until the peaches are tender and the sauce thickens. Remove from heat and let cool.
Leave 3 tablespoons (45g) of peach sauce to spread on the sponge cake.
Prepare raspberry peach mousse yogurt.
Dissolve the gelatin in cold water and let it bloom for about 5 to 10 minutes.
In a large bowl, mix yogurt with powdered sugar. Add remaining peach mixture and mix well.
Dissolve the gelatin over low heat and pour into the peach yogurt mixture. Mix well.
In another bowl, beat chilled cream until stiff peaks form. Slowly mix the whipped cream into the peach yogurt mixture.
Gently fold fresh raspberries into cream mixture.
Assemble the cake.
Turn the cake upside down onto a plate.
Drizzle remaining 3 tablespoons peach sauce evenly over cake.
Place a ring around the cake. Line an acetate sheet around the cake and pour raspberry peach yogurt frosting over the cake. Flatten the surface of the cake.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with fresh raspberries and peach slices. Sprinkle powdered sugar on top. Enjoy!
