Raspberry Peach Yogurt Mousse Cake
This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.
Equipment
Ingredients
Raspberry Peach Sponge Cake
- 2 eggs , separated
- 1/2 cup (100g) sugar , divided
- 1/2 tsp (3g) vanilla extract
- 3 tbsp (45ml) vegetable oil
- 3 tbsp (45ml) water
- 3/4 cup + 1 tbsp (110g) all-purpose flour
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) salt
- 9 oz (250g) fresh raspberries and peach cubes
- 2 tbsp (20g) all-purpose flour , for tossing
Peach Sauce
- 10 oz (300g) peaches , peeled and cut into small pieces
- 1/3 cup (70g) sugar
- 2 tbsp (30ml) lemon juice
Peach Yogurt Mousse Cake
- 2 ¼ tsp (7g) gelatin powder
- 3 tbsp (45g) cold water
- 9 oz (250g) Greek yogurt
- 1/4 cup (30g) powdered sugar
- 1 ¼ cup (300ml) whipping cream
- 4 oz (120g) fresh raspberries
For Decoration
- fresh raspberries
- fresh peach slices
- powdered sugar
Instructions
Prepare the raspberry peach sponge cake.
- Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
- Separate whites from yolks.
- In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add water.
- Incorporate the baking powder and flour into the yolk mixture and set aside.
- In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
- Continue mixing until soft peaks form.
- Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
- Place the peeled peach pieces and raspberries into a bowl and toss with 2 tablespoons of flour.
- Gently fold the raspberries and peaches into the batter.
- Pour the batter into the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.
Prepare the peach sauce.
- Place chopped peaches, sugar and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil and cook for about 15 or minutes until the peaches are tender and the sauce thickens. Remove from heat and set aside to cool.
- Reserve 3 tablespoons (45g) of peach sauce for spreading on the sponge cake.
Prepare the peach raspberry yogurt mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a large bowl mix yogurt with powdered sugar. Add the remaining peach mixture and mix to combine.
- Dissolve gelatin over low heat and pour over the peach yogurt mixture. Mix to combine.
- In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold it into the peach yogurt mixture.
- Gently fold the fresh raspberries into the mousse.
Assemble the cake.
- Invert the cake onto a serving platter.
- Spread the reserved 3 tablespoons of peach sauce evenly over the cake.
- Place a cake ring around the cake. Line an acetate sheet around the cake and pour the peach raspberry yogurt mousse over the cake. Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
- Decorate the cake with fresh raspberries and peach slices. Dust with powdered sugar. Enjoy!
Video
Nutrition
Serving: 1 serving out of 10Calories: 332kcalCarbohydrates: 40.3gProtein: 6.5gFat: 15.9gSaturated Fat: 8gCholesterol: 74mgSodium: 91mgPotassium: 250mgFiber: 2.9gSugar: 28.6gCalcium: 49mgIron: 1mg