Elegant Peach Crème Mousseline Cake

Sponge Cake

1. (step 1) : Preheat and Prepare

   Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

1. (step 2) : Make the Egg Yolk Mixture

   In a bowl, whisk together egg yolks and 150g sugar until pale and thick. Gradually whisk in milk and vanilla extract.

1. (step 3) : Melt Butter

   Gently melt the softened butter until just liquid. Gradually whisk the melted butter into the egg yolk mixture.

1. (step 4) : Combine Dry Ingredients

   In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

1. (step 5) : Make the Meringue

   In another clean bowl, beat egg whites until soft peaks form. Gradually add 50g sugar, beating until stiff, glossy peaks form.

1. (step 6) : Combine Batter and Bake

   Gently fold one-third of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Crème Mousseline

1. (step 7) : Prepare Peach Puree

   If using fresh peaches, peel, pit, and blend them into a smooth puree. You should have about 150ml. If using frozen, thaw and blend.

1. (step 8) : Make Pastry Cream Base

   In a saucepan, whisk together egg yolks and remaining sugar until pale. Whisk in flour until smooth. Gradually whisk in warm milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat and stir in vanilla extract. Let it cool slightly, then stir in the peach puree. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill completely.

1. (step 9) : Make Crème Mousseline

   Once the pastry cream base is completely chilled, beat the softened butter with an electric mixer until light and fluffy. Gradually add the chilled pastry cream base, beating until smooth and creamy.

Assembly

1. (step 10) : Soak the Cake

   Once the sponge cake is completely cool, slice it horizontally into two or three layers. Place the bottom layer on a serving plate or in the springform pan. Brush generously with peach syrup.

1. (step 11) : Assemble the Cake

   Spread a generous layer of peach crème mousseline over the soaked cake layer. Top with the next cake layer and brush with peach syrup. Repeat with remaining layers, ending with a layer of crème mousseline on top.

1. (step 12) : Decorate and Chill

   Arrange sliced fresh peaches on top of the cake. Chill in the refrigerator for at least 3-4 hours to allow the flavors to meld and the crème mousseline to set.