White peach cake photo

White peach cake

by Maarten Jordaens

 

Ingredients

  • Cacao crumble 
  • White peach / vanilla mousse
  • Gelly of raspberry
  • Decoration 

Preparation

Cacao crumble

  • 100 g almond powder
  • 100 g sugar
  • 100 g flour
  • 100 g butter
  • 25 g cacao powder

Mix all the ingredients slowly by using a kitchen-aid.

Shape.

Bake at 160°C.

Cool down.

White peach / vanilla mousse

  • 4 g gelatine powder
  • 40 g cold water
  • 200 g white peach puree
  • 40 g italian meringue
  • 120 g whipped cream
  • ½ vanilla

Soak gelatine powder with 40 grams of water for 20 minutes.

Heat puree and infuse with vanilla.

Cool down till 45°C.

Add Italian meringue. - Add whipped cream. - Fill mould. - Freeze the shape.

Gelly of raspberry

  • 200 g raspberry puree
  • 10 g gelatine
  • 20 g water
  • 10 g sugar

Heat raspberry puree, water and sugar till boiling point.

Add soaked gelatine.

Cool down on a flat tray.

Mould with iron rings.

Finishing

Decoration

  • Punnet raspberry
  • IQF blackberry
  • IQF Strawberry
  • Pastry crème
  • Chocolate-raspberry decoration
  • Basilicum and atsina cress

Product used

White peach puree
White peach photo

packaging: 1 kg