Another cake for my boyfriend, this one for his 28th birthday. Again I wanted to stay away from fondant, and again I decided to tackle my arch nemesis: gelatine.
So many firsts in this cake. So the fact that it a) set, and b) was edible, was a HUGE relief. Especially since I was taking it to his place to be demolished by a bunch of people who, unlike my family, love cheesecake!
This one is called a peach and orange mousse cake. Although I think of it more as a cheesecake.
The base is, unconventionally, a Madeira cake. I used a plain cake, but you can use anything you like. I just wanted a neutral flavour so as not to pack it too much with flavours and detract from the centre.
In the centre is your white chocolate mousse, with a 1:1 ration of cream cheese to chocolate. It’s fairly subtly flavoured with orange as well. It’s topped with a homemade orange jelly (oh the stress! Will it/wont it set! Oh why didn’t I just buy aeroplane jelly!) and peaches! Which I bought on the day. So they weren’t ripe. Slight lack of foresight: DOH!
Of course I had to follow tradition with a home made card. There are becoming more fun as I slowly build up mu collection of die cutters and embossing plates.
At his place, his mum provided the matching candles.
And then it was devoured. Yay! I must say, I don’t really even like cheesecake. But I loved this. The flavour of the cream cheese is balanced nicely with everything else going on in the mousse, so it wasn’t that WHOA CHEESE experience I detest. This is one to revisit!
Enough of that, and more of the how-you-make-it-yourself-ness:
Peach and Orange Mousse Cake
135g caster sugar
110g plain flour
35g self raising flour
2 tsp milk
White Chocolate Mousse
150g white chocolate
150g cream cheese
60g caster sugar
80ml orange juice
3 teaspoons gelatine
300ml cream, whipped
2 egg whites, whipped to soft peaks
125ml fresh orange juice, strained
1 tbsp caster sugar
¾ tsp gelatine
1 large peach (or other stone fruit) cut into 8 wedges
1. Preheat oven to 160°C (315°F). Grease and line a springform pan.
2. Cream butter and sugar. Beat in eggs one at a time.
3. Fold in sifted flours; stir in milk
4. Pour mixture into the tin and level the surface.
5. Bake for 1 hour, or until a skewer inserted comes out clean. Cool in the pan for 5 minutes before turning onto a rack.
6. Once the cake has completely cooled, return to the (cleaned) tin and line with acetate or some other form of clear plastic sheeting (e.g., contact). Ensure this is higher than the tin itself.
White Chocolate Mousse
1. Melt white chocolate; remove from heat
2. Meanwhile, beat the cream cheese and sugar until smooth
3. Beat in cooled, melted chocolate
4. Put the orange juice into a heatproof jug and sit in a pot of simmering water. Sprinkle gelatine over the orange juice and stir until dissolved. Remove from heat; allow to cool before beating into cream cheese mixture.
5. Fold in whipped cream, then the whipped egg whites.
6. Pour mousse over the cake base and gently tap the tin on the bench to level the surface.
7. Chill overnight
1. Put the orange and sugar into a small pan: heat until sugar has dissolved. You may either sprinkle the gelatine over the surface and stir in now, or allow to cool and repeat step 4 as above. Allow to cool.
2. Arrange peach wedges atop the cake
3. Gently pour orange mixture over the surface of the cake.
[NB: My cake was slightly rise in the middle, and so the jelly layer was too thin for my liking in the centre of the cake, so I doubled the recipe]