Yogurt Mousse Cake with Peaches (no Baked)
by Editorial Staff
I propose a recipe for mousse cake with peaches without baking. When you don’t want to turn on the oven and bake complex cakes at all, this recipe comes to the rescue. Despite the looks, this cake is as simple as it gets. A thin crunchy base of cookies and a delicate creamy curd mousse with yogurt with a layer of peach compote and fresh fruit slices under a cold peach jelly that melts in your mouth!
Ingredients
For the peach compote:
- Fresh peaches – 300 g
- Sugar – 75 g
- Corn starch – 15 g
- Gelatin – 10 g
- Water for gelatin – 50 ml
For the basics:
- Cookies – 225 g
- Melted butter – 100 g
For mousse:
- Peach yogurt (thick) – 400 ml
- Cottage cheese 5% – 300 g
- Cream 33-35% (cold) – 250 ml
- Powdered sugar – 100 g
- Gelatin – 20 g
- Water for gelatin – 100 ml
For registration:
- Fresh peaches – 2-3 pcs.
- Peach flavored jelly – 90 g
- Water for jelly (boiling water) – 450 ml
Directions
- Cooking peach compote. Pour gelatin with cold water and leave for 10-15 minutes to swell.
- Peel fresh peaches, remove seeds and cut them into pieces. Put the pulp of the peaches in a bowl and use a submersible blender to grind until smooth.
- In a saucepan, combine peach puree, sugar, and cornstarch. Mix well. Put the saucepan over medium heat and bring the puree to a boil. Stir constantly, cook for 1-2 minutes.
- Remove the saucepan from the heat, add the swollen gelatin and mix well until the gelatin is completely dissolved. Then cool the compote to room temperature.
- Tighten the bottom of the confectionery ring with a diameter of 16 cm with cling film. Pour the cooled peach compote into the ring. We put the compote in the freezer for 2-3 hours or until it is completely frozen.
- Preparing the base for the cake. Grind the cookies into small crumbs in a mixer bowl or food processor.
- Transfer the cookies to a suitable bowl, add the melted butter, and mix well until combined.
- Place the confectionery ring with a diameter of 20 cm on a suitable cake dish, lay the edges with acetate foil. Put the resulting crumb into a ring, distribute it evenly along the bottom and tamp it well. Then put it in the refrigerator for 30 minutes.
- Cooking creamy curd mousse with yogurt. Pour gelatin with cold water and leave for 10-15 minutes to swell.
- In a large bowl, combine cottage cheese, powdered sugar, and punch with an immersion blender until smooth.
- Add peach yogurt and mix well until smooth. In another bowl, beat the cold cream until soft peaks.
- Combine the curd mass with whipped cream and mix well with a whisk until the products are combined.
- We heat the swollen gelatin until dissolved in a water bath or in another convenient way. But in no case do we boil!
- Gradually add a few tablespoons of the yoghurt mass to the melted gelatin and mix well.
- Pour the gelatin mixture into the yoghurt mass and mix well with a whisk until combined.
- From the refrigerator, we take out the form with the base of the cookies. Put half the yoghurt mass on top and distribute well over the entire surface. Then put it in the refrigerator for 5-10 minutes, the mousse should grab slightly.
- We take out all the blanks from the refrigerator. On top of the frozen mousse, spread the peach compote in the center of the mold.
- Then spread the rest of the yogurt mousse and spread it well over the entire surface. Then we put the cake in the refrigerator for 30 minutes, the mousse should grab slightly.
- Cooking jelly for decorating a cake. We do it as indicated in the instructions on the package. Pour boiling water over peach-flavored jelly (powder) and mix well until it is completely dissolved. Then let the jelly cool down a little.
- Cut the peaches into thin slices. The peaches should be ripe, without dents, and you can peel them if you wish. We take out the cake from the refrigerator and put thin slices of peaches on top of the frozen mousse in a circle.
- Pour 1/3 of the peach jelly on top and put it in the refrigerator for 15 minutes, so that the jelly grabs and fixes the fruit slices.
- We take the cake out of the fridge and fill it with the remaining jelly. Then we remove the creamy curd mousse cake with peaches in the refrigerator for 4-5 hours or until the jelly and mousse have completely solidified.
- We take out the finished cake from the refrigerator. We remove the confectionery ring, carefully walk with a thin knife along the side, and remove the acetate film.
Enjoy your meal!
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