19/04/2016

Chocolate cake with Peach Mousse Gluten Free

Applesauce Chocolate Biscuit is such an easy-to-make, great-tasting, and diet-friendly cake base that I used it for another cake recipe. This cake differs from the previous similar one in that it replaces half of the cream in the mousse with peach puree, obtained from an easily available commercial product - canned peaches in own juice, or with the pulp of other fruits without added sugar. I used 2 different versions of these canned peaches cut into wedges. Some were in a large 800g jar and were in their own juice with the addition of mango pulp, and the second in a 400g jar was simply in their own juice with the addition of apple juice.

In both cases the mousse turned out great, in the case of the more acidic liquid using mango pulp, the mousse had a more fruity flavor. Between chocolate cake and peach mousse, I used my homemade one, it could be thicker for such a cake, but you can generally do without a layer of jam or marmalade, or use very thick versions of them with a pronounced sour or bitter taste.

A similar cake can also be made without dairy, using either solid coconut cream (as shown in this recipe) or whole coconut cream. In the first case, the structure of peach mousse will be more fluffy, and will practically not differ from that of mousse on ordinary whipped cream.

For the dairy-free cake recipe, I used commercial unsweetened cherry jam, to which I added chia seeds for thickness and allowed them to swell.

Ingredients:

chocolate apple cake

1 large egg
100g applesauce or applesauce without additives
50g sugar (for sugar intolerance, pure glucose powder can be used, the process is presented on step by step photos below)
20g pure cocoa powder
60g almond flour if using commercial applesauce/sauce, 50g almond flour if using extra thick homemade applesauce
3 g baking soda (1/3 teaspoon)

fruit and berry jam

not necessary
you can use any homemade or commercial jam or marmalade with a pronounced taste
the most important quality of this jam / jam is its density, the thicker the better

peach mousse

with 35% cream

200g peach wedge puree (canned apricots can also be used)
100g peach canned liquid
300g chilled cream 35% fat
40g sugar (5g sugar can be replaced with vanilla sugar)
1 scoop vanilla extract or gluten-free paste

in heavy coconut cream

200g peach slice puree
100g of liquid, consisting of approximately 50g of peach liquid and 50g of the liquid portion of coconut cream
200g solid part of coconut cream
40g sugar or glucose
4 sheets of gelatin (at least 2 grams each)

extra for decoration

finely chopped candied orange for the cake with a layer of orange jam
finely chopped pistachios for cake with peach mousse on coconut cream

Cooking:

chocolate apple cake

when baking a cake in a split form, pinch a sheet of baking paper in the form (size from 19 to 22 cm) so that part of the paper sticks out from the sides and can be grasped when the sides of the form are detached from the bottom
spread with butter or coconut oil baking paper on the bottom of the mold and sides of the mold
sift all dry ingredients into a bowl: almond flour, cocoa powder and baking soda, mix them well with a whisk
put the egg, sugar and applesauce in another bowl
beat the mixture until light and increase in volume by 2-3 times
add dry ingredients to whipped mixture
mix all the ingredients with a whisk until smooth (depending on the moisture content of applesauce, the dough will turn out to be the consistency of thick or more liquid sour cream)
pour the dough into a mold
knock the form on the table to evenly distribute the dough
bake in an oven heated to 165C with a fan for about 25 minutes, check the readiness of the cake with a toothpick, it should come out dry, the cake will become dense to the touch and its edges will move away from the walls of the detachable form
let the cake cool slightly in the pan and then invert onto another sheet of baking paper on a wire rack, the baking paper will easily peel off the bottom surface of the cake
if there are baked-on roughnesses on the edge of the cake, carefully cut them with scissors, this is important for the formation of uniform and smooth side surfaces in the cake

place the baked cake on a plate or serving board
use acetate tape to form beautiful and neat sides of the cake
alternatively, use the sides of a springform pan, a cut-out strip of construction paper, and baking paper
smear the surface chocolate cake thick jam or thick fruit puree, smooth the surface
use a baking ring or the sides of a baking dish around the base (use confectionery acetate tape or baking paper inside the ring)
reinforce the acetate tape or ring so that it does not move
spread the jam so that it touches the acetate tape or baking paper so that there are no empty gaps between them
prepare mousse for pouring into a ring (the photo below is just an illustration of the use of an acetate ring when making a cake with a base in the form chocolate biscuit and cranberry mousse with whole coconut cream)

peach mousse

regular cream should be chilled, and a jar of coconut cream should be put in the refrigerator overnight, turning the jar upside down
put the canned peaches on a sieve, let the liquid drain completely
weigh 200g of peaches and puree them into a homogeneous puree using an immersion blender
liquid from canned peaches is also used in the preparation of mousse

cream mousse

measure out 100g of liquid from canned peaches
soak the gelatine sheets in cold water
whip cream with sugar, add vanilla source
squeeze water well from gelatin and place it in liquid from canned peaches
slightly heat the liquid until the gelatin is completely dissolved, if desired, you can strain it
if the solution is very warm, then cool it slightly
add the solution to the peach puree
stir well
add the general solution to the bowl of whipped cream
quickly stir the contents with a whisk until smooth
pour the prepared thick mousse solution into the mold, the sides of the mold should fit snugly against biscuit cake, layer thick jam must be in full contact with the acetate tape or paper all around
use candied fruits for decoration on freshly poured mousse
put the cake in the refrigerator to set the mousse (at least 5-6 hours, and preferably overnight)
before serving, carefully separate the acetate tape from the finished cake, for more accurate side surfaces of the cake, run a thin knife or spatula between the cake and the acetate tape

You can serve a piece of cake with jam used for the layer.

coconut cream mousse

turn back the can of coconut cream, open it
carefully remove the hard frozen part of the cream with a spoon, it should be about 200g, if not enough, add the soft part, trying to avoid liquid
pour the liquid part of the coconut cream into a separate glass - 100g, to know how much liquid it took when whipping the cream
soak gelatin in cold water
add sugar to the solid part of the cream and start whipping, the cream will be very thick, you need to add the liquid part of the cream from the glass little by little, at the end of the procedure, find out how much liquid was used
you should achieve a consistency similar to that of ordinary cream, if the consistency is more liquid, the mousse will not be so airy that it will not affect the taste, this addition may take from 30 to 40 g of liquid
squeeze out the gelatin and add it to the liquid from the peaches (the total volume of the liquid part of the coconut cream and the peach liquid should be 100g)
heat the liquid mixture until the gelatin dissolves
cool the solution slightly
add it to the peach puree, stir the solution until smooth
pour the peach puree solution with gelatin into the whipped coconut cream, mix well with a whisk until smooth
pour the resulting mousse solution into the mold, the sides of the mold should fit snugly against the biscuit cake
use nuts for decoration on freshly poured mousse
put the cake in the refrigerator to set the mousse (minimum 5-6 hours)
carefully peel off the acetate tape from the finished cake

For perfect preservation of the side surface of the cake, you should run a thin spatula between the edges of the mousse and the acetate tape. The photo above shows that the processing of only the upper part of the mousse led to the appearance of two types of surface, absolutely smooth on top (separated with a spatula) and an uneven part, where the separation of the acetate tape led to a violation of the surface, although this showed more clearly the structure of the mousse itself.

Oddly enough, the cake with coconut cream mousse seemed to me even more interesting in taste, although I have no restrictions on dairy products, I love creams and mousses on regular cream and do not particularly complain about coconut-flavored products. Maybe this happened because the canned peaches for coconut cream cake were not only in their own juice, but also included crushed mango pulp added. But I can't say for sure. Both cakes are very delicate, almost airy both in the cake and in the cream. After this experience, I am sure that I will always dilute the cream in these types of desserts with canned peaches, apricots, or even pears. It is simple, convenient to prepare, improves and diversifies the taste of the product, and also improves the balance of food ingredients. You can try such mousses and just like desserts, cooked and poured into portioned cups.

Calories: Not specified
Cooking time: Not indicated

Fast and delicious summer dessert. It helps a lot in hot weather, when you don’t feel like cooking complex desserts or cakes, but you still need to serve something sweet to the table. Mousse can be not only, it is quite suitable for breakfast or dinner, of course, if you cook it in advance - the mousse should stand in the refrigerator for some time.
This recipe can be taken as a basis and prepare a mousse with different fruits and berries, add fruit juices, berry puree. In winter, canned peaches or apricots and frozen berries are suitable for him.

Ingredients:

- bold cottage cheese- 250 gr;
- thick sour cream - 2 tbsp. l (with a slide);
- ripe large peaches - 3-4 pcs;
- liquid honey - 2 tbsp. l;
- sugar - to taste (you can not add);
- instant gelatin - 5 gr (teaspoon);
- warm water - as needed.

How to cook with a photo step by step

To prepare cottage cheese mousse with peaches, it is better to take fatty layered cottage cheese or curd of a pasty consistency. Coarse cottage cheese will need to be rubbed through a sieve. Place cottage cheese in a blender.

Add one large peach, cut into pieces (peel must be removed).

Pour in one or two tablespoons of liquid honey (if there is no honey, you can add syrup from canned peaches or liquid jam without berries, but only light in color).

Beat everything with a blender until a homogeneous creamy consistency. Add thick sour cream.

If you like sweet desserts, then you can add 1-2 tablespoons of sugar or take more honey.

Whisk everything thoroughly again. You should get a thick, homogeneous mass, the consistency of which resembles sour cream whipped with sugar.

To make the mousse denser and not mix with peach puree, in curd mass we'll add some gelatin. Take a teaspoon with a slide of instant gelatin (if the cottage cheese is fat-free, then add more gelatin).

Mix gelatin with the right amount of warm water (see instructions and proportions on the package), heat until the grains dissolve.

Let the gelatin cool slightly and then pour it into curd cream. The cream must be beaten again or thoroughly mixed with a spoon so that the gelatin does not gather in lumps. Divide the finished curd cream into glasses or bowls, filling the containers by about 2/3 of the volume. Remove the mousse from the cottage cheese in the refrigerator for at least an hour.

For the peach puree, peel two large peaches. It is very easy to remove if you pour boiling water over the peaches for a minute.

Grind the peaches into a puree. If the fruit is not very sweet, then add honey or sugar to taste. For flavor, you can put a pinch of ground cinnamon.

After an hour, the mousse will harden well, become dense, but retain a soft structure.

We spread peach puree on the curd mousse, decorate the dessert at our discretion. Serve chilled.

Chocolate lovers will love it

Do not grow, you can replace canned.

Cooking

First of all, pour the required amount into a small cup and fill it with cool water. Then set aside and leave for half an hour to swell.

Peach processing

We choose peaches that are ripe, but strong enough, otherwise it will be difficult to remove the skin. To do this, first scald the fruit with boiling water and remove the skin from them. Then cut in half and remove the pit.

We put the peeled peaches in a bowl and beat thoroughly with a blender until the state homogeneous mass.

Even after the blender, small pieces of fruit remain, so be sure to pass the peach mass through a sieve.

The result is absolutely. Then it remains for us to add and to it.

Dissolving gelatin

By this time, the gelatin has increased in size, it's time to dissolve it in a water bath. Pour boiling water into a deep plate and put a bowl of gelatin in it.

Stir the contents of the bowl vigorously until the gelatin is completely dissolved. If this did not work out quickly, replace the cooled water with boiling water.

You can not boil gelatin, otherwise it will lose its gelling properties!

Without allowing the mass to cool, add the dissolved gelatin to the peach puree, stirring continuously.

Then cover the bowl with cling film or a lid and place in the refrigerator. Be sure to cover so that when cooling, the mass is not covered with a crust.

whipping cream

After about 30-40 minutes, the fruit mass will begin to thicken, which means it's time.

Pour the cream into a bowl with high edges and beat with a mixer until neat caps of thick, firm foam begin to appear. If desired, you can add 1.5 tablespoons of powdered sugar to them.

Cooling

After all the preparations, we put the result of our labors in the refrigerator for several hours.

When the mass hardens, decorate the dessert guided by our own preferences. You can decorate with topping, or just a sprig of mint. That's all, it's time to take a teaspoon and try what we got. Bon appetit!

Recipe Ingredients

4 pcs - fresh peaches;
70-100 grams - sugar;
2 tbsp - lemon juice;
400 ml - cream 33% for whipping;
3 tbsp - food gelatin.

I love cakes with various mousses and soufflés for their airiness and lightness! This cake is very similar to my favorite Cheese Cream Cake, only instead of custard yogurt is added, the biscuit is soaked in peach syrup and decor - peach slices and white chocolate!
Elegant and uncommon, it will surely enchant your loved ones with its appearance and enjoy its delicate taste!

Ingredients:

Biscuit:

3 eggs
1/2 cup sugar
1/2 cup flour

Mousse and decor:

850 ml peaches in syrup
500 ml 33% cream
350-450 g cottage cheese or cream cheese
250 ml white yogurt
3/4 cup sugar
25 g gelatin
60 g white chocolate or confectionery glaze
1 tsp vanilla sugar
tape 1.2 m long

Cooking:

I cooked this cake repeatedly, if you use curd cheese - the taste is obtained with curd sourness, if you use cream cheese- taste, respectively, more creamy. For cooking, I used two detachable forms with a diameter of 26 and 28 cm. In a smaller form, I baked a biscuit, and in a larger one, I collected a cake, since there is a lot of mousse. If you have a form of small diameter, the amount of ingredients can be reduced by a third or half. A biscuit can be baked in a couple of days, a cake can be prepared in the evening, and the final touches - shortly before serving.

Let's make a biscuit: Beat eggs with sugar for a few minutes until fluffy. Then, adding flour in small portions, gently knead the dough with a spatula from the bottom up. Pour the dough into a greased form (diameter 26 cm), bake in an oven preheated to 180 C until a dry match, approximately 15-25 minutes.

Put the peaches in a sieve, drain all the syrup. 5 st. l. soak the biscuit with syrup.

Pour 20 g of gelatin into 120 ml of peach syrup. I have instant gelatin, so I immediately heat it until completely dissolved.

Cut half of the peaches into cubes.

Prepare mousse: add sugar and vanilla sugar to yogurt. Whisk until sugar dissolves. Add cottage cheese or cream cheese, beat until smooth. Pour warm gelatin in a thin stream, continuing to beat.

Chilled cream gently, at low speed mixer, beat then soft peaks.

Add pieces of peaches to the cheese-yoghurt mass and gently fold in the whipped cream. Mousse is ready.

Assembling the cake: in a detachable form of a larger diameter (28 cm), cover the bottom with a square sheet of parchment and snap the form into place - it will be so easy to transfer the cake to the dish. Lay the soaked biscuit in the center. Pour the mousse on top and spread evenly. put in the fridge to let the mousse harden. Usually, this happens quickly, in 40 minutes. I check with my finger - if the mousse has become elastic enough, I continue to decorate the cake. To do this, cut the remaining peaches into slices and put on the cake. In the rest of the peach syrup (about 200 ml), add 5 g of gelatin, heat until dissolved, cool and cover the top of the cake with it. Place the cake in the refrigerator to set the jelly. I usually leave the cake overnight and then decorate the next day.
Carefully remove the finished cake from the mold, to do this, run a knife along the side, remove the detachable wall. Wrap the paper under the bottom of the form and, slowly pulling on it, transfer the cake to a dish. A piece of white chocolate, grated 10 grams.

Next, I make openwork decorative chocolate borders. Take parchment for baking and prepare three segments with a height equal to the height of the cake and a length equal to 1/3 of the circumference of the mold. To do this, you need to measure the circumference of the shape with a centimeter tape. Divide the resulting length of the side by three (I got 84 cm: 3 = 28 cm). As a result, I cut out three strips of 6 cm x 28 cm. Place the remaining 50 g of white chocolate (confectionery glaze) in the corner of a plastic bag. Dip in boiling water, or melt in the microwave. Cut off a small corner and apply an arbitrary grid on the parchment from edge to edge. Now you need to wait until the chocolate seizes, will not smear, but will still remain flexible - to wrap it around finished cake. I put it in the refrigerator (in a hurry), but I missed the right moment, so my sides broke a little, but thanks to the tape, they still kept on the cake.

Sprinkle the top of the cake with white chocolate to show the peaches. Openwork sides in turn, end-to-end, decorate the sides of the cake (attach the chocolate side to the cake, press a little with your hands and carefully peel off the parchment over the edge). Tie with ribbon.
So our handsome man is ready - "Mousse Cake with Peaches"!