Peach Mousse Cake

Sponge Cake Recipe

Filling

• 350ml non-dairy whipping cream
• 300gm peach puree
• 100gm diced peach
• 15gm gelatine powder
• 50ml warm water

1. Sprinkle gelatin in warm water. Stir to dissolve the gelatin evenly. Cool slightly and add to the peach puree and mix well.
2. Whip cream and fold in peach puree mixture evenly.
3. Slice the cake horizontally into 2 layers. Place one of the cake layers cut-side down in a cake ring. Spread with 1/2 of the peach mousse filling covering the edge of the cake.
4. Add in the peach cubes and top it with some mousse just enough to cover the peach cubes.
5. Put in the other cake layer and spread the balance mousse over it.
6. Chilled for at least 3 hours before unmoulding. Decorate as desired.