Peach And Orange Mousse CakeFrom hopscotch 5 years ago
- 150g (5 oz) white chocolate, chopped shopping list
- 150 g (5 oz) caster sugar shopping list
- 80ml (2 3/4 fl. oz.) orange juice shopping list
- 3 t. gelatine shopping list
- 300 ml (10fl. oz) cream, whipped shopping list
- 2 egg white, whipped to soft peak shopping list
- 125 ml (4 fl. oz.) fresh strained orange juice shopping list
- 1 T. caster sugar (It's 20ml for Australian standard.) shopping list
- 3/4 t. gelatine shopping list
- 1 large peach, cut into wedges shopping list
- 250g (8oz) self-raising flour shopping list
- 45 g (1 1/2 oz) desicated coconut shopping list
- 220g (7 oz) caster sugar shopping list
- 60 g (2 oz) ground almonds shopping list
- 250 ml (8 fl. oz.) buttermilk shopping list
- 2 eggs shopping list
- 1 t. vanilla essence shopping list
- 150g (5 oz) butter, melted shopping list
How to make it
- 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
- 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
- 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
- Can be kept, covered, in the fridge for 3 days.
To Make Coconut cake
- 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.
- 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.
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