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Peach cream cake with fruit
Light and fruity peach cream dessert

Peach cream cake

Author: Flavelo
Recipes Cakes and Desserts
The secret of fruit mousse cakes is preserving freshness. This recipe is a simplified version of 'Bavaroise' (Bavarian cream), where leaving out the egg yolk custard base allows the fruit purée and whipped cream purity to dominate. Peach natural aromas truly shine when not overpowered by too much sugar, and the cream's fat content 'carries' these flavours to our tongue.
🕒 Prep Time 40 mins
⌛ Total Time 4 hrs 40 mins
🍽️ Servings 8 servings
🔥 Calories 295 kcal
🌍 Cuisine French patisserie inspired

Ingredients

Equipment Needed

  • Blender or stick blender
  • Cake tin
  • Whisk
  • Small saucepan for gelatine

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Dip the peaches into boiling then iced water for 10 seconds. Peel off the skins, remove stones. Choose a nice piece for decoration, dice the rest.

Tip: Thermal shock (blanching) separates the skin from the flesh, so you can peel without waste. The skin can be bitter in the cream.
2 ✓

Blend the diced peach with lemon juice and icing sugar until completely smooth.

Tip: Lemon juice not only enhances taste (flavour enhancer) but also prevents the purée from browning.
3 ✓

Soak the gelatine in cold water for 5 minutes. Once bloomed, heat gently (do not boil!) until liquid. Mix in 2 tablespoons of peach purée (tempering), then pour the whole lot back into the purée and mix thoroughly.

Tip: If you pour hot gelatine suddenly into cold purée, it 'sets' immediately in small lumps (coagulation), and the cake won't hold evenly.
4 ✓

Whip the cold double cream into medium peaks. It doesn't need to be rock hard, let it be soft but hold its shape.

Tip: Overwhipped cream feels greasy in the mouth and is harder to homogenise with fruit.
5 ✓

Fold the whipped cream into the gelatine peach purée with gentle movements.

Tip: The goal here is to preserve the air bubbles in the foam, this gives the cream its feather-light texture (mousse style).
6 ✓

Place the sponge layer in the cake tin (worth lining the sides with baking parchment too). Pour the cream over it, tap the tin on the table a few times to release air bubbles, and smooth.

Tip: Lining the tin (acetate film or parchment) helps the cake sides look smooth after turning out.
7 ✓

Place in the fridge for at least 4 hours. Decorate with reserved peach slices before serving.

Tip: Gelatine needs time to form the structure (gelation). Don't rush it!

Recipe FAQ

Can I use tinned peaches?
Yes, but reduce the sugar quantity and drain thoroughly from the juice, otherwise it will make the cream soggy.
The cream didn't set.
The acidity of the peach (especially if unripe) can weaken the gelatine, or simply not enough time has passed. Patience!

Ingredients

  • 1 pc Ready-made sponge layer (22 cm)
  • 500 g Ripe peaches (cleaned)
  • 150 g Icing sugar
  • 200 ml Double cream (min. 30%, cold)
  • 15 g Gelatine powder
  • 50 ml Water
  • 1 tbsp Lemon juice