Indulge in the delightful layers of our Peach Crème Mousseline Cake! 🤩 A delicate sponge soaked in peach syrup, luscious crème mousseline bursting with fresh peach flavor, and topped with juicy peach slices. Perfect for any celebration or a special treat! 🎉 Get ready to impress your taste buds! 👇
This Peach Crème Mousseline Cake is a showstopper that's surprisingly achievable at home. It features a tender sponge cake brushed with sweet peach syrup, generously filled with a light and creamy crème mousseline infused with fresh peach puree, and adorned with slices of ripe peaches. The combination of textures and flavors is simply irresistible.
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a bowl, whisk together egg yolks and 150g sugar until pale and thick. Gradually whisk in milk and vanilla extract.
Gently melt the softened butter until just liquid. Gradually whisk the melted butter into the egg yolk mixture.
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.
In another clean bowl, beat egg whites until soft peaks form. Gradually add 50g sugar, beating until stiff, glossy peaks form.
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.
If using fresh peaches, peel, pit, and blend them into a smooth puree. You should have about 150ml. If using frozen, thaw and blend.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
🍑 For a more intense peach flavor, add a few drops of peach extract to the crème mousseline.
🥶 Make sure the pastry cream base is completely chilled before incorporating the butter for the crème mousseline to prevent it from becoming soupy.
😊 You can use canned peaches in syrup for convenience, but fresh peaches will provide the best flavor.
✨ To prevent the sliced peaches on top from browning, you can brush them with a little lemon juice or a thin glaze made from apricot jam and water.