Peach and Blueberry Entremet Cake Recipe | Peach Mousse Cake | Just Cook!

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Peach and Blueberry Entremet cake recipe | Peach Mousse Cake!

Airy, light and mouthwatering! This delicious and beautiful peach and blueberry entremet cake is the perfect balance between the creaminess and the sharpness from peach and blueberry. One bite will not be enough!

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INGREDIENTS:

FOR THE SPONGE CAKE

* 6 Egg Yolks
* 190g Caster Sugar
* 6 Egg Whites
* 190g All-purpose Flour
* Icing Sugar for dusting

FOR THE FRUIT COMPOTE

* 15g Caster Sugar
* 5g Pectin
* 100g Blueberry Purée
* 100g Blueberries

FOR THE PEACH MOUSSE

* 6g Leaf Gelatine
* 250ml Double Cream (Whipped up 60%)
* 175g Peach Purée
* 40g Caster Sugar

FOR THE FRUIT GLAZE

* 4g Leaf Gelatine
* 87g Peach Purée
* 50g Syrup (50g Sugar + 50g Hot Water)
* 1/4 tsp Vanilla Bean Paste

CANNED PEACHES

I recommend a round 6 inch dish

Thank you for watching! Just Cook!