Yellow Peach Mousse Cake

Overview

I have been preparing for festivals every day these days. Children's Day on the 1st, Dragon Boat Festival on the 2nd, and my daughter's birthday on the 3rd are all lined up together. This is good. The children are happy. Today is my daughter's 3rd birthday. I made this cake for her. I found that the children will be very excited when they see the cake. It is really easy to satisfy!

Tags

• baking
• little fresh
• afternoon tea
• birthday
• canned yellow peach
• chiffon cake
• fish gelatin
• sugar beads
• whipping cream
• powdered sugar

Ingredients

Steps

1. 1 Bake an 8-inch chiffon cake in advance.

   

2. 2 Then cut the cake into 3 pieces, only 2 pieces are used here, and then cut off about 1 cm from the edges of these 2 pieces.

   

3. 3 Take 3 pieces of fish gelatin and soak them in cold water until soft. When soft, pour out the cold water. Add about 100g of water from the yellow peach can. Place it in the microwave and heat it for 30 seconds. Then take it out and it will become a melted liquid

   

4. 4 slices of yellow peach, add 2 tablespoons of canned water and stir into yellow peach puree

   

5. 5 Then pour the melted isinglass liquid into the yellow peach puree and stir evenly

   

6. 6 Add the light cream to 45g of powdered sugar and beat until 6 to 7 minutes

   

7. 7 Pour the yellow peach puree with isinglass liquid into the light cream

   

8. 8 Use a whisk to mix evenly and it will become yellow peach mousse

   

9. 9 Place a piece of cut cake in an 8-inch cake mold

   

10. 10 Then pour half of the yellow peach mousse liquid, then put it in the refrigerator to cool down, let it solidify before adding the second piece

    

11. 11 Then pour in the remaining yellow peach mousse liquid

    

12. 12 Then seal with plastic wrap and refrigerate for 3 hours

    

13. 13 Finally, prepare to make mirror-like pectin. Take a piece of fish glue and break it into pieces. Soak it in cold water until soft. Add canned water and heat it in the microwave until it becomes liquid.

    

14. 14 Slice the yellow peach and set aside.

    

15. 15 Take the cake out of the refrigerator, place the yellow peaches on the cake, and then place the silver sugar beads

    

16. 16 When the isinglass liquid cools to about 30 degrees, pour it on top of the cake, then put it in the refrigerator for 1 hour and it's ready!