Peach And Orange Mousse Cake Recipe

How to make it

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• Slice the cake in half horizontally.
• Lightly grease a deep 20 cm (8 inch) springform tin.
• Cut a piece of shiny contact about 2 cm (1 inch) higher than the tin and wrap around the inside of the tin as a collar.
• Put half of the cake in the tin (you won't need the other half, so freeze for next time or make truffles.)
• Pull the contact tight and secure with a paper clip and tape.

• To make the mousse

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• bring a pan with a little water to a simmer, then remove from the heat.
• Place the chocolate in a heatproof bowl, then place the bolw over the pan.
• Don't let the bowl sit in the water.
• Stir the chocolate until melted.
• Beat the cream cheese and sugar until smooth and creamy, then beat in the cooled melted chocolate.
• Heat the orange juice in a small pan and remove from the heat. Sprinkle with the gelatine and stir until dissolved.
• Cool slightly before beating into the cream, then the softly whipped egg whites.
• Pour the mousse over the cake base and gently tap the tin on the bench to level the surface. Chill for several hours or until firm.

• To make the topping

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• put the orange juice and sugar in a small pan. Stir over low heat until the sugar has dissolved.
• Remove from the heat and leave to cool.
• Arrange the sliced peach on top of the mousse.
• Carefully pour the topping over the cake.
• Refrigerate for several hours, or until the topping has completely set, before removing the cake from the tin. Carefully pull away the contact.

• Ahead of time

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• Can be kept, covered, in the fridge for 3 days.

• To Make Coconut cake

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• Preheat the oven to moderate 180C/350F/Gas
• Brush a deep 20 cm (8 inch) round cake tin with melted butter or oil.
• Line the base with baking paper.
• Mix the sifted flour, coconut, sugar and alomonds in a large bowl and make a well in the center.
• Pour the combined buttermilk, eggs, vanilla and butter into the well and stir with a metal spoon until smooth.
• Pour the mixture into the tin and smooth the surface.
• bake for 1 hour, or until a skewer comes out clean when inserted into the center of the cake. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

• Storage time

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• Can be kept in an airtight container in the fridge for up to a week, or for 3 days in an airtight container in a cool dry place. Can also be frozen for up to 2 months.