Chocolate cake with gluten free peach mousse. Delicate dessert for a light breakfast peach mousse everyone will love Raspberry and peach mousse in a mug

Do not grow, you can replace canned ones.

Preparation

First of all required amount pour into a small cup and fill with cool water. Then set aside and leave for half an hour to swell.

Peach processing

We choose ripe peaches, but strong enough, otherwise it will be difficult to remove the skin. To do this, pre-scald the fruit with boiling water and remove the skin from them. Then cut in half and remove the bone.

Put the peeled peaches in a bowl and beat thoroughly with a blender until smooth.

Even after the blender, small pieces of fruit remain, so be sure to pass the peach mass through a sieve.

The result will be absolutely. Then it remains for us to add and to it.

Dissolving gelatin

By this time, the gelatin has increased in size, it's time to dissolve it in a water bath. Pour boiling water into a deep plate and put a bowl of gelatin in it.

Mix the contents of the bowl vigorously until the gelatin is completely dissolved. If this did not work out quickly, replace the cooled water with boiling water.

You cannot boil gelatin, otherwise it will lose its gelling properties!

Without letting the mass cool down, add the loose gelatin to peach puree while stirring continuously.

Then cover the bowl with plastic wrap or a lid and refrigerate. It is imperative to cover so that the mass does not become crusty when it cools.

Whipping cream

After about 30-40 minutes, the fruit mass will begin to thicken, which means it's time.

Pour the cream into a bowl with high edges and beat with a mixer until neat caps of thick, firm foam begin to appear. If desired, you can add 1.5 tablespoons of powdered sugar to them.

Cooling

After all the preparations, we put the result of our labors in the refrigerator for several hours.

When the mass hardens, we decorate the dessert, guided by our own preferences. You can decorate with topping, or just a sprig of mint. That's all, it's time to take a teaspoon and try what we got. Bon Appetit!

Ingredients for the recipe

• 4 pcs - fresh peaches;
• 70-100 grams - sugar;
• 2 tbsp - lemon juice;
• 400 ml - 33% cream for whipping;
• 3 tbsp - food gelatin.

I really love cakes with various mousses and soufflés for their airiness and lightness! This cake is very similar to my favorite Cheese Cream Cake, only instead of custard yogurt is added, the biscuit is soaked in peach syrup and the decor is peach slices and white chocolate!
Elegant and uncommon, it will surely enchant your loved ones with its appearance and delight in its delicate taste!

Ingredients:

Biscuit:

• 3 eggs
• 1/2 cup sugar
• 1/2 cup flour

Mousse and decor:

• 850 ml peaches in syrup
• 500 ml 33% cream
• 350-450 g of curd or cream cheese
• 250 ml white yogurt
• 3/4 cup sugar
• 25 g gelatin
• 60 g white chocolate or confectionery glaze
• 1 tsp vanilla sugar
• tape length 1.2 m

Preparation:

Has cooked this cake several times, if you use cottage cheese- the taste is obtained with curd sourness, if used cream cheese- the taste is correspondingly creamier. For cooking, I used two detachable molds with a diameter of 26 and 28 cm. In a smaller form, I baked a biscuit, and in a larger one, I collected a cake, since a lot of mousse is obtained. If you have a small diameter mold, the amount of ingredients can be reduced by a third or half. A sponge cake can be baked in a couple of days, a cake can be made in the evening, and the final touches can be made shortly before serving.

Let's make a biscuit: Beat eggs with sugar for a few minutes until fluffy. Then, adding flour in small portions, gently knead the dough with a spatula from bottom to top. Pour the dough into a greased dish (26 cm in diameter), bake in an oven preheated to 180 ° C until a dry match, about 15-25 minutes.

Put the peaches in a sieve, drain all the syrup. 5 tbsp. l. syrup soak the biscuit.

Pour 20 g of gelatin into 120 ml of peach syrup. I have an instant gelatin, so I immediately heat it until it is completely dissolved.

Cut half the peaches into cubes.

Cooking the mousse: add sugar to the yogurt and vanilla sugar... Beat until sugar dissolves. Add curd or cream cheese, beat until smooth. Pour in warm gelatin in a thin stream, whisking.

Chilled cream gently, on a low mixer speed, beat then soft peaks.

Add pieces of peaches to the cheese-yoghurt mass and gently stir in the whipped cream. The mousse is ready.

We collect the cake: in a split form with a larger diameter (28 cm), cover the bottom with a square sheet of parchment and snap the mold - it will be so easy to transfer the cake to the dish. Place the soaked sponge cake in the center. Pour mousse on top and smooth. put in the refrigerator to freeze the mousse. Usually, this happens quickly, in about 40 minutes. I check with my finger - if the mousse has become elastic enough, I continue to decorate the cake. To do this, cut the remaining peaches into slices and put on the cake. Add 5 g of gelatin to the rest of the peach syrup (about 200 ml), heat until dissolved, cool and cover the top of the cake with it. Put the cake in the refrigerator to freeze the jelly. Usually, I leave the cake overnight, and then decorate the next day.
Carefully remove the finished cake from the mold, for this, draw it along the side with a knife, remove the split wall. Wrap the paper under the bottom of the form and, slowly pulling on it, transfer the cake to the dish. A piece of white chocolate, 10 grams, grate.

Next, I make delicate decorative chocolate sides. Take parchment for baking and prepare three pieces equal to the height of the cake and 1/3 of the shape's circumference. To do this, measure the circumference of the shape with a measuring tape. Divide the resulting length of the side by three (I got 84 cm: 3 = 28 cm). As a result, I cut out three strips 6 cm x 28 cm. Place the remaining 50 g of white chocolate (confectionery glaze) in the corner of a plastic bag. Dip in boiling water, or melt in the microwave. Cut off a small corner and apply a random mesh to the parchment from edge to edge. Now you need to wait for the chocolate to set, will not smear, but will still remain flexible - to wrap the finished cake with it. I put it in the refrigerator (in a hurry), but I missed the right moment, so the sides broke a little, but thanks to the tape, they still stayed on the cake.

Sprinkle white chocolate over the top of the cake to show the peaches. Decorate the sides of the cake with openwork sides in turn, end-to-end (attach the chocolate side to the cake, press a little with your hands and gently peel off the parchment by the edge). Tie with tape.
So our handsome man is ready - "Cake-mousse with peaches"!

Who else has a piece ?!

Contact with all important questions

19/04/2016

Chocolate cake with Gluten Free Peach Mousse

So easy-to-use, great-tasting, and a satisfying cake base for most ingredient diets, the applesauce-based chocolate sponge cake I used it for another cake recipe. This cake differs from the previous one in that half of the cream in the mousse is replaced with peach puree, obtained from an easily available commercial product - canned peaches in own juice, or with the pulp of other fruits without added sugar. I used 2 different options such canned peaches, cut into wedges. Some were in a large 800g can and were in their own juice with the addition of mango pulp, and the second in a 400g can just in their own juice with the addition of apple juice.

In both cases, the mousse turned out to be wonderful, in the case of a more acidic liquid using mango pulp, the mousse had a more pronounced fruity aroma. Between the chocolate crust and the peach mousse, I used my homemade one, it could be thicker for such a cake, but you can do without a layer of jam or jam altogether, or use very thick versions of them with a pronounced sour or bitter taste.

A similar cake can be baked without dairy products, using or only the hard part of coconut cream (as presented in this recipe) or whole coconut cream. In the first case, the structure of the peach mousse will be more fluffy, and practically will not differ from that of the mousse on ordinary whipped cream.

For the dairy-free cake recipe, I used a commercial, no-sugar cherry jam to which I added chia seeds to thicken and let them swell.

Ingredients:

chocolate apple biscuit

• 1 large egg
• 100g applesauce or apple sauce without additives
• 50g sugar (for sugar intolerance, pure glucose powder can be used, the process is presented on step by step photos below)
• 20g pure cocoa powder
• 60g almond flour when using commercial applesauce / sauce, 50g almond flour when using extra thick homemade applesauce
• 3 g baking soda (1/3 teaspoon)

fruit and berry jam / jam

• not necessary
• you can use any homemade or commercial jam or jam with a strong flavor
• the most important quality of this jam / jam is its density, the thicker the better

peach mousse

35% cream

• 200g peach wedge puree (canned apricots can also be used)
• 100g canned peach liquid
• 300g chilled cream 35% fat
• 40g sugar (5 grams of sugar can be substituted for vanilla sugar)
• 1 spoon vanilla extract or gluten-free pasta

on fat coconut cream

• 200g peach slices puree
• 100 g of liquid, consisting of about 50 g of peach liquid and 50 g of liquid part of coconut cream
• 200g hard part of coconut cream
• 40g sugar or glucose
• 4 plates of gelatin (at least 2 grams each)

optional for decoration

• finely chopped candied orange peel for a cake with a layer of orange jam
• finely chopped pistachios for a cake with peach mousse and coconut cream

Preparation:

chocolate apple biscuit

• when baking a crust in a split form, clamp the sheet baking paper in a mold (size 19 to 22 cm) so that some of the paper sticks out from the sides and can be grasped when the sides of the mold are detached from the bottom
• smear with creamy or coconut oil baking paper on the bottom of the mold and sides of the mold
• Sift all dry ingredients into a bowl: almond flour, cocoa powder and baking soda, whisk well
• put egg, sugar and applesauce in another bowl
• beat the mixture until lightening and increasing the volume by 2-3 times
• add dry ingredients to the whipped mixture
• mix all the ingredients with a whisk until smooth (depending on the moisture content of the applesauce, the dough will have the consistency of thick or thinner sour cream)
• pour the dough into a split mold
• tap the mold on the table to evenly distribute the dough
• bake in an oven heated to 165C with a fan for about 25 minutes, check the readiness of the cake with a toothpick, it should come out dry, the cake will become dense to the touch and its edges will move away from the walls of the split form
• let the cake cool slightly in the mold and then turn it over onto another sheet of baking paper on the wire rack, the baking paper will peel off easily from the bottom of the cake
• in the presence of caked roughness on the edge of the cake, carefully trim them with scissors, this is important for the formation of uniform and smooth side surfaces in the cake

• place the baked crust on a plate or serving board
• use acetate tape to shape beautiful and neat sides of the cake
• alternatively, use the sides of a split baking dish, a cut-out strip of heavy paper, and baking paper
• smear the surface of the chocolate crust thick jam or thick fruit puree, flatten the surface
• use a baking ring or the sides of the baking dish around the base (use pastry acetate tape or baking paper inside the ring)
• reinforce the acetate tape or ring to keep it from moving
• distribute the jam so that it touches the acetate tape or baking paper, so that there are no empty gaps between them
• prepare mousse for pouring into the ring (the photo below is just an illustration of the use of the acetate ring when making a cake with a base in the form chocolate biscuit and cranberry mousse with whole coconut cream)

peach mousse

• regular cream should be chilled, and the jar of coconut cream should be refrigerated overnight, turning the jar upside down
• throw away canned peaches on a sieve, let the liquid drain completely
• Weigh 200g of peaches and turn them into a homogeneous puree using a hand blender
• liquid from canned peaches is also used in mousse preparation

cream mousse

• measure 100g of liquid from canned peaches
• soak the gelatin plates in cold water
• whip cream with sugar, add vanilla source
• squeeze the water out of the gelatin well and place it in the liquid from the canned peaches
• slightly heat the liquid until the gelatin is completely dissolved, if desired, you can strain it
• if the solution is very warm, then cool it slightly
• add the solution to the peach puree
• stir well
• add the common solution to a bowl of whipped cream
• stir the contents quickly with a whisk until smooth
• pour the prepared thick mousse solution into the mold, the sides of the mold should fit snugly against biscuit cake, layer thick jam must completely touch the acetate tape or paper around the entire perimeter
• use candied fruits to decorate freshly poured mousse
• put the cake in the refrigerator to set the mousse (at least 5-6 hours, or better overnight)
• before serving, carefully peel off the acetate tape from finished cake, for more flavorful side surfaces of the cake, place a thin knife or spatula between the cake and the acetate tape

You can serve a slice of cake with the jam used for the layer.

coconut cream mousse

• turn back the jar of coconut cream, open it
• gently take out the hard frozen part of the cream with a spoon, it should be about 200g, if not enough, add the soft part, trying to avoid liquid
• pour the liquid part of the coconut cream into a separate glass - 100g, so that you know how much liquid has gone when whipping the cream
• soak gelatin in cold water
• add sugar to the hard part of the cream and start whipping, the cream will be very thick, you need to add a little liquid part of the cream from the glass, at the end of the procedure, find out how much liquid was used
• you should achieve a consistency similar to that of ordinary cream, if the consistency is more liquid, the mousse will not be so airy that it will not affect the taste, such an addition may take from 30 to 40 g of liquid
• squeeze out the gelatin and add it to the peach liquid (the total volume of the liquid portion of coconut cream and peach liquid should be 100g)
• heat the liquid mixture until the gelatin dissolves
• cool the solution slightly
• add it to the peach puree, stir the solution until smooth
• pour the solution of peach puree with gelatin into the whipped coconut cream, stir well with a whisk until smooth
• pour the resulting mousse solution into the mold, the sides of the mold should fit snugly against the biscuit cake
• use nuts to decorate freshly poured mousse
• put the cake in the refrigerator to set the mousse (at least 5-6 hours)
• gently peel off the acetate tape from the finished cake

For perfect preservation of the side surface of the cake, you should run a thin spatula between the edges of the mousse and acetate tape. The photo above shows that processing only the upper part of the mousse led to the appearance of two types of surface, absolutely smooth on top (separated by a spatula) and an uneven part, where the separation of the acetate tape led to a violation of the surface, although it showed more clearly the structure of the mousse itself.

Oddly enough, but the cake with mousse on coconut cream seemed to me even more interesting in taste, although I have no restrictions on dairy products, I like creams and mousses on regular cream and not particularly fond of coconut flavored foods. Maybe this was because the canned peaches for the coconut cream cake were not only in their own juice, but included added crushed mango pulp. But I can't say for sure. Both cakes are very tender, almost airy both in the cake and in the cream. After such experience, I am sure that I will always dilute the cream in this type of desserts with canned peaches, apricots or even pears. It is simple, convenient to prepare, improves and diversifies the taste of the product, as well as improves the balance of food ingredients. You can try such mousses just like desserts, cooked and poured into portioned cups.

Calorie content: Not specified
Cooking time: Not indicated

Fast and tasty summer dessert... It helps a lot in hot weather, when you don't want to cook complex desserts or cakes at all, but you still need to serve something sweet to the table. Mousse can be not only, it is quite suitable for breakfast or dinner, of course, if you prepare it in advance - the mousse should stand in the refrigerator for a while.
This recipe can be taken as a basis and prepare mousse with different fruits and berries, add fruit juices, berry puree. In winter, canned peaches or apricots and frozen berries are suitable for him.

Ingredients:

- bold homemade cottage cheese- 250 gr;
- thick sour cream - 2 tbsp. l (with a slide);
- ripe large peaches - 3-4 pcs;
- liquid honey - 2 tbsp. l;
- sugar - to taste (you can omit it);
- instant gelatin - 5 g (teaspoon);
- warm water - as needed.

How to cook from a photo step by step

To prepare curd mousse with peaches, it is better to take fat layered curd or cottage cheese of a pasty consistency. Large cottage cheese will need to be rubbed through a sieve. Place the curd in a blender bowl.

Add one large peach, cut into pieces (peel off).

Pour in one or two tablespoons of liquid honey (if there is no honey, you can add canned peach syrup or liquid jam without berries, but only light in color).

Beat everything with a blender until a homogeneous creamy consistency. Add thick sour cream.

If you like sweet desserts, then you can add 1-2 tablespoons of sugar or take more honey.

Beat everything thoroughly again. It should be thick homogeneous mass with a consistency reminiscent of sour cream whipped with sugar.

So that the mousse is denser and does not mix with the peach puree, in curd mass we'll add some gelatin. Take a heaping teaspoon of instant gelatin (if the cottage cheese is fat-free, then add more gelatin).

Mix gelatin with the right amount warm water(see instructions and proportions on the package), heat until the grains dissolve.

Let the gelatin cool slightly and then pour it into curd cream... Beat the cream again or mix thoroughly with a spoon so that the gelatin does not collect in lumps. Put the finished curd cream in glasses or bowls, filling the containers by about 2/3 of the volume. Remove the mousse from the curd in the refrigerator for at least an hour.

For the peach puree, peel two large peaches. It is very easy to remove if you pour boiling water over the peaches for a minute.

Chop the peaches in puree. If the fruit is not very sweet, add honey or sugar to taste. You can add a pinch of ground cinnamon for flavor.

After an hour, the mousse will harden well, become dense, but retain its soft structure.

Put the peach puree on the curd mousse, decorate the dessert at your discretion. Serve chilled.




And chocolate lovers will surely like it