Yoghurt peach mousse cake (no bake)

Cakes 372 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Yoghurt peach mousse cake (no bake)
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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I offer 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 appearance, this cake is as simple as it gets. Thin crispy biscuit base and delicate curd-cream mousse with yoghurt with a layer of peach compote and fresh fruit slices under cold, melt-in-your-mouth peach jelly!

Ingredients

Directions

  1. Cooking peach compote. Pour gelatin with cold water and leave for 10-15 minutes to swell.
  2. Fresh peaches are peeled, pitted and cut into pieces. Place the peach pulp in a bowl and blend with an immersion blender until smooth.
  3. In a saucepan, combine peach puree, sugar and cornstarch. Mix well. Place the saucepan over medium heat and bring the puree to a boil. Stirring constantly, cook for 1-2 minutes.
  4. 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.
  5. We 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 remove the compote in the freezer for 2-3 hours or until completely frozen.
  6. Preparing the base for the cake. In a mixer bowl or in a food processor, grind the cookies into small crumbs.
  7. Transfer the cookies to a suitable bowl, add the melted butter and mix well until combined.
  8. We place a confectionery ring with a diameter of 20 cm on a suitable cake dish, lay the edges with acetate film. Put the resulting crumb into a ring, evenly distribute along the bottom and tamp well. Then put in the refrigerator for 30 minutes.
  9. Cooking cottage cheese and creamy mousse with yogurt.
  10. Pour gelatin with cold water and leave for 10-15 minutes to swell.
  11. In a large bowl, combine cottage cheese, powdered sugar and pierce with an immersion blender until smooth.
  12. Add peach yogurt and mix well until smooth.
  13. In another bowl, beat cold cream to soft peaks.
  14. We combine the curd mass with whipped cream and mix well with a whisk until the products are combined.
  15. We heat the swollen gelatin until dissolved in a water bath or in another convenient way. But in no case do not boil!
  16. Gradually add a few tablespoons of yogurt mass to the melted gelatin and mix well.
  17. Pour the gelatin mixture into the yogurt mass and mix well with a whisk until combined.
  18. We take out the form with the base of cookies from the refrigerator. Spread half of the yogurt mass on top and spread well over the entire surface. Then we put it in the refrigerator for 5-10 minutes, the mousse should grab slightly.
  19. 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.
  20. Then spread the rest of the yogurt mousse and spread it well over the entire surface. After that, we remove the cake in the refrigerator for 30 minutes, the mousse should grab slightly.
  21. Preparing jelly for decorating the cake. We do as indicated in the instructions on the package. Pour jelly (powder) with peach flavor with boiling water and mix well until it is completely dissolved. Then let the jelly cool down a bit.
  22. Peaches cut into thin slices. The peaches should be ripe, without dents, and you can peel them if you like.
  23. We take out the cake from the refrigerator and spread thin slices of peaches on top of the frozen mousse in a circle.
  24. Pour 1/3 of the peach jelly on top and put in the refrigerator for 15 minutes so that the jelly grabs and fixes the fruit slices.
  25. We take the cake out of the refrigerator and fill it with the remaining jelly. Then we remove the cottage cheese and creamy mousse cake with peaches in the refrigerator for 4-5 hours or until the jelly and mousse are completely solidified.
  26. We take out the finished cake from the refrigerator. We remove the confectionery ring, carefully pass a thin knife along the side and remove the acetate film.
  27. Mousse cake with peaches without baking is ready.
  28. We cut the cake into portioned pieces, brew delicious tea and enjoy the most delicate taste of dessert.
  29. Bon appetit and happy cooking!

Yoghurt peach mousse cake (no bake)



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

I offer 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 appearance, this cake is as simple as it gets. Thin crispy biscuit base and delicate curd-cream mousse with yoghurt with a layer of peach compote and fresh fruit slices under cold, melt-in-your-mouth peach jelly!

Ingredients

Directions

  1. Cooking peach compote. Pour gelatin with cold water and leave for 10-15 minutes to swell.
  2. Fresh peaches are peeled, pitted and cut into pieces. Place the peach pulp in a bowl and blend with an immersion blender until smooth.
  3. In a saucepan, combine peach puree, sugar and cornstarch. Mix well. Place the saucepan over medium heat and bring the puree to a boil. Stirring constantly, cook for 1-2 minutes.
  4. 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.
  5. We 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 remove the compote in the freezer for 2-3 hours or until completely frozen.
  6. Preparing the base for the cake. In a mixer bowl or in a food processor, grind the cookies into small crumbs.
  7. Transfer the cookies to a suitable bowl, add the melted butter and mix well until combined.
  8. We place a confectionery ring with a diameter of 20 cm on a suitable cake dish, lay the edges with acetate film. Put the resulting crumb into a ring, evenly distribute along the bottom and tamp well. Then put in the refrigerator for 30 minutes.
  9. Cooking cottage cheese and creamy mousse with yogurt.
  10. Pour gelatin with cold water and leave for 10-15 minutes to swell.
  11. In a large bowl, combine cottage cheese, powdered sugar and pierce with an immersion blender until smooth.
  12. Add peach yogurt and mix well until smooth.
  13. In another bowl, beat cold cream to soft peaks.
  14. We combine the curd mass with whipped cream and mix well with a whisk until the products are combined.
  15. We heat the swollen gelatin until dissolved in a water bath or in another convenient way. But in no case do not boil!
  16. Gradually add a few tablespoons of yogurt mass to the melted gelatin and mix well.
  17. Pour the gelatin mixture into the yogurt mass and mix well with a whisk until combined.
  18. We take out the form with the base of cookies from the refrigerator. Spread half of the yogurt mass on top and spread well over the entire surface. Then we put it in the refrigerator for 5-10 minutes, the mousse should grab slightly.
  19. 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.
  20. Then spread the rest of the yogurt mousse and spread it well over the entire surface. After that, we remove the cake in the refrigerator for 30 minutes, the mousse should grab slightly.
  21. Preparing jelly for decorating the cake. We do as indicated in the instructions on the package. Pour jelly (powder) with peach flavor with boiling water and mix well until it is completely dissolved. Then let the jelly cool down a bit.
  22. Peaches cut into thin slices. The peaches should be ripe, without dents, and you can peel them if you like.
  23. We take out the cake from the refrigerator and spread thin slices of peaches on top of the frozen mousse in a circle.
  24. Pour 1/3 of the peach jelly on top and put in the refrigerator for 15 minutes so that the jelly grabs and fixes the fruit slices.
  25. We take the cake out of the refrigerator and fill it with the remaining jelly. Then we remove the cottage cheese and creamy mousse cake with peaches in the refrigerator for 4-5 hours or until the jelly and mousse are completely solidified.
  26. We take out the finished cake from the refrigerator. We remove the confectionery ring, carefully pass a thin knife along the side and remove the acetate film.
  27. Mousse cake with peaches without baking is ready.
  28. We cut the cake into portioned pieces, brew delicious tea and enjoy the most delicate taste of dessert.
  29. Bon appetit and happy cooking!

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