Recipe Cake with caramel and peach mousse – Italian Cuisine

Recipe Cake with caramel and peach mousse


  • 290 g fresh cream
  • 250 g flour
  • 155 g butter
  • 100 g icing sugar
  • 90 g yolk
  • 65 g caster sugar
  • 35 g honey
  • 6 g gelatine sheets
  • 2 peaches
  • lemon
  • salt

FOR THE PASTA PASTA
work 150 g of butter with icing sugar; then add the grated zest of 1 lemon and 40 g of yolks, finally the flour and a pinch of salt. Briefly knead the dough until it is homogeneous, wrap it in plastic wrap and place it to rest in the refrigerator for 1 hour.
Roll out the pastry 3 mm thick and lined with 2 tart pans (ø 20 cm each). Trim the edge, puncture the bottom, cover it with parchment paper and fill with dried beans; bake "blank" in the oven at 170 ° C for about 25 minutes. Remove the beans and the paper and cook for another 5 minutes. Remove from the oven and let cool.

FOR THE MOUSSE
Soak gelatin in cold water.
melt 50 g of granulated sugar with honey; when it begins to brown, add 90 g of cream, heated in a saucepan. Let the lumps that have formed melt, turn off and add 5 g of butter, obtaining a delicate caramel.
Heat 20 g of water with 15 g of granulated sugar and pour over the 50 g of beaten egg yolks. Heat them up to 85 ° C and whip them with an electric whisk, until they are foamy.
United hot yolks with squeezed gelatin and 160 g of caramel prepared before. Let the mixture cool down.
Whip cream until a creamy consistency, like yoghurt, and add it to the egg mixture. Pour the mousse into the two shortcrust shells and level the surface.
place the cakes in the fridge for 1 hour. Finally, complete them with sliced ​​peaches and, to taste, with amaretti and mint leaves.

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