Summer souffle cake with peaches is sweet, fresh and simple to make. If you`re a dessert lover, you must definitely try it!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 4 minutes |
| Servings | people |
Ingredients
CRUST:
- 120 g. Biscuits
- 80 g. Butter
MOUSSE:
- 200 ml. Whipping cream 30-33 %
- 250 g. Greek yogurt
- 25 g. Powdered Sugar
- 60 g. Condensed milk
- 12 g. Sheet gelatin
- 600 g. Peaches (or Nectarine)
FOR DECORATION:
- 150 ml. Whipping cream 30-33 %
- 25 g. Powdered Sugar
Ingredients CRUST:
MOUSSE:
FOR DECORATION:
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Instructions
For the cake
- Grind biscuits using a powerful blender.
- Add melted butter and mix everything carefully.
- Transfer this mass to the prepared cake tin. Press the crust.
- Peel peaches and cut them into small cubes. Divide all the pile into three parts. Mash one of them and set it aside.
- Soak gelatin sheet in a bowl set it aside.
- Beat heavy cream until it is thick enough. Add powdered sugar, condensed milk and Greek yoghurt.
- Pour in mashed peaches. Mix everything once again.
- Transfer gelatin to the saucepan and heat it, stirring constantly.
- Mix it with the creamy mass and whisk everything until smooth.
- Add fresh sliced peaches and mix mousse carefully.
- Take your cake tin out of the fridge. Top the crust with creamy mass.
- Cover everything with cling film. Leave dessert in the fridge for 4 more hours.
Decorating the cake
- Mix heavy cream in the deep bowl. Stir in powdered sugar.
- Fill the pastry bag with cream and get down to decorating the cake. Add fresh slices of peaches on the top of your dessert.
- Serve it chilled.
