Recipe
18 cm cake tin
    Servings Prep Time
    4people 20minutes
    Cook Time Passive Time
    30minutes 4minutes
    Servings Prep Time
    4people 20minutes
    Cook Time Passive Time
    30minutes 4minutes
    Ingredients
    CRUST:
    • 120g. Biscuits
    • 80g. Butter
    MOUSSE:
    • 200ml. Whipping cream30-33 %
    • 250g. Greek yogurt
    • 25g. Powdered Sugar
    • 60g. Condensed milk
    • 12g. Sheet gelatin
    • 600 g. Peaches(or Nectarine)
    FOR DECORATION:
    • 150ml. Whipping cream30-33 %
    • 25g. Powdered Sugar
    Instructions
    For the cake
    1. Grind biscuits using a powerful blender.
    2. Add melted butter and mix everything carefully.
    3. Transfer this mass to the prepared cake tin. Press the crust.
    4. Peel peaches and cut them into small cubes. Divide all the pile into three parts. Mash one of them and set it aside.
    5. Soak gelatin sheet in a bowl set it aside.
    6. Beat heavy cream until it is thick enough. Add powdered sugar, condensed milk and Greek yoghurt.
    7. Pour in mashed peaches. Mix everything once again.
    8. Transfer gelatin to the saucepan and heat it, stirring constantly.
    9. Mix it with the creamy mass and whisk everything until smooth.
    10. Add fresh sliced peaches and mix mousse carefully.
    11. Take your cake tin out of the fridge. Top the crust with creamy mass.
    12. Cover everything with cling film. Leave dessert in the fridge for 4 more hours.
    Decorating the cake
    1. Mix heavy cream in the deep bowl. Stir in powdered sugar.
    2. Fill the pastry bag with cream and get down to decorating the cake. Add fresh slices of peaches on the top of your dessert.
    3. Serve it chilled.