Wednesday, August 26, 2009

Decadent Peach Mousse Cake

On Saturday I invited friends to come for dinner. My Saturdays are hectic to say the least and I lost track of time. In the blink of an eye it was 4:25pm, my friends were coming over in 35 minutes and I hadn’t made any dessert. And in my house dinner isn’t complete without dessert…honestly with out dessert, what’s the point? So I had to think fast, I went through my cupboards and found white cake mix and the creative juices started flowing. I decided that with the ingredients that I found in my kitchen I could create a Peach Mousse Cake and I had no time to spare. So I made the cake mix adding Madagascar Vanilla Extract to create a yummy creaminess, believe me it made all the difference. After that, the recipe went together like a dream and I had just enough time to finish and decorate the dessert, before my guests arrived. And thankfully the dinner went very well and the dessert was a hit, no one could tell that I whipped it together almost as an after thought. It tasted as if I spent hours slaving over it, and isn’t that the reaction we all want? This recipe is worth trying, it was smooth, creamy, and light, with the perfect amount of sweetness. A little bit of heaven on earth if you ask me.


One box of white cake mix (Follow the box directions {I used butter not oil and milk not water.}) 1 ½ tsp Totonac Madagascar vanilla extract
Non stick oil spray

1 pint heavy cream
2 tbsp sugar
2 tbsp dried peaches
1 ½ tsp peach extract
Red and yellow food coloring (to make an orange mousse)
14 oz can peaches
½ cup fresh blueberries

Mint leaves
Powder sugar

Cake Preparation
Pre-heat the oven at 350 degrees. Mix the cake ingredients until they are all thoroughly mixed, which should take about 5 minutes. Spread the batter in a cookie sheet previously sprayed with non-stick oil. Cook for 17 minutes. Let cool. To cool the cake, I poured some ice cubes in another cookie sheet, then put my sheet cake on top and the cake cooled very quickly.
Mousse Preparation
Mix the ingredients for the mousse at medium speed until cream looks firm. Do not over mix or the cream will turn into butter. Put in the refrigerator to chill.
Let cake cool for about 10- 15 minutes I was able to spread the mousse on the cake. I then cut a piece with a round cutter and garnished it with fresh fruit and mint leaves, with powdered sugar sprinkled on top.

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B. Surfer said...

I might actually have to try this.

B. Surfer said...

What if i don't have dried peaches? Can i just use more canned or fresh peaches? How much is the peach extract? Can you use it in other recipes?

Carree Sue said...

B. Surfer,
I think that you can try either fresh or canned peaches, the dried peaches are a more concentrated flavor than the canned or fresh peaches, so there may be a slight difference in flavor but you should be fine. The recipe calls for about 1.5 tsp of extract. Peach extract can be used in many different applications, you can use it in pastries, cakes, cookies, and icings. I love using different flavors to add variety my desserts. So have fun with it.