MOUSSE CAKE RECIPE😍 Peach Charlotte Cake from Liza Glinskaya😉
Light, tender, mousse cake with fresh fruit😉 An insanely tasty and airy dessert based on white yogurt, without excess sugar and unnecessary additives😋 Try it!🙃
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🎂PEACH CHARLOTTE
(d 20 cm/7.9 inch, h 6 cm/2.4 inch)
🍰Savoyardi:
120 g (4.2 oz) egg white
70 g ( 2.25 oz ) sugar
80 g (2.3) yolk
60 g ( 2oz ) sugar
125 g ( 4.5oz ) wheat flour
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20 g ( 0.7oz ) icing sugar (additionally)
🍰Prepare savoyards:
1. Whisk the whites, add sugar, whisking until firm peaks.
2. Whisk the egg yolk and sugar. Connect both masses.
3. Stir in flour gently.
4. Draw two strips of 6 cm wide on the parchment. Place a biscuit, a 10-12 mm nozzle and two “discs” with a diameter of 18 cm. Sprinkle with powdered sugar.
5. Bake at 170 C ( 350F ) ( Gas 4 ) - for 12 minutes.
6. Let the biscuit cool down. Place in shape as shown in the video.
Peach marmalade:
400 g (14 oz) peach (cube)
200 g (7 oz) peach puree
20 ml (0.7 fl.oz) lemon juice
20 g (0.7 oz) corn starch
20-50 g ( 0.9 oz ) sugar
8 g (0.3 oz) gelatin + 40 ml ( 1.8 fl.oz ) - water
🍑Prepare the marmalade:
1. Soak the gelatin in water.
2. Peel off the peach
3. Combine the peach cube, mashed potatoes, sugar and cornstarch in a saucepan. Bring to a boil over medium heat, stirring occasionally. Boil for 30 seconds. Remove from heat, add gelatin. Refrigerate.
🍧Yogurt mousse:
200 ml ( 7fl.oz ) - milk
15 g (0.5 oz) corn starch
40 g ( 1.5oz ) sugar
10 g (0.4 oz) gelatin + 50 ml ( 1.8fl.oz ) water
250 g (8.8 oz) yogurt (fat content 2.5%)
200 ml ( 7 fl.oz ) cream (fat content not less than 30%)
🍰Make yogurt mousse.
1. Fill the gelatin with water.
2. Combine milk with sugar and cornstarch, bring to a boil with constant stirring, boil for 30 seconds.
3. Remove from heat, transfer to a bowl, add prepared gelatin, then cold yogurt. Stir, cover with plastic wrap and refrigerate for 30 minutes, add whipped cream. The mousse is ready.
🍯Syrup for impregnation:
70 ml ( 2.3fl.oz ) water
70 g ( 2.25oz ) sugar
🍯Prepare the soaking syrup:
1. Combine both ingredients, bring to a boil, refrigerate.
🎂Cream Shantia:
200 ml ( 7fl.oz ) of cream (not less than 30% fat)
100 g (3.5 oz) mascarpone
20 g ( 0.75 ) - icing sugar
🍦Prepare chantia cream:
1. Combine all ingredients and beat until firm peaks. Collect the cake. Put the cake in the refrigerator for 4-5 hours.
Decorate.
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