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Nectarine Mousse Cake recipe

This luscious, pastel-colored, mousse-filledcake is sure to impress anyone lucky enough to get a piece; makesure you fix this for an appreciative crowd.

Recipe: Nectarine MousseCake

1 package angel food cake mix
6 nectarines, pitted
3 envelopes unflavored gelatin
1/4 cup lemon juice
1/2 cup water
1/2 cup granulated sugar
1/4 cup brandy
1/2 cup whipping cream
1/4 cup water
1/4 cup granulated sugar
1/3 cup brandy
3 tablespoons cold water
3/4 cup peach jam
3 tablespoons brandy
1/4 cup whipping cream
1 tablespoon powdered sugar
2 nectarines, pitted and thinly sliced

  • Prepare cake as per package directions(bake using a tube pan). Remove from oven; cool in the pan upsidedown.
  • For Mousse: Using a blender or food processor,pur e nectarines. In a small saucepan, sprinkle firstaddition of gelatin over lemon juice and let stand for 5 minutesto soften. Add first additions of water, sugar and brandy togelatin mixture. Heat over medium-low heat, stirring, until gelatinis dissolved; remove from heat. Pour gelatin mixture into a largebowl.
  • Whip first addition of whipping creamuntil it holds soft peaks when beaters are removed; whisk gentlyinto gelatin mixture until blended. Add pur ed nectarinesto cream mixture and whisk until smooth. Refrigerate until thickenedbut not set, whisking occasionally, 1 to 2 hours.
  • For Soaking Syrup: In a small saucepanover medium heat, combine the second additions of water, sugarand brandy; cook about 5 minutes. Remove from heat and set aside.
  • For Peach-Brandy Syrup: Combine cold water,peach jam and final addition of brandy in a small bowl and blendwell; set aside.
  • To Assemble Cake: Cut cake horizontallyinto 3 layers. Drizzle all 3 layers with soaking syrup. Placebottom layer on a serving dish and top with one-third of nectarinemousse; place second layer of cake on top of that and cover withanother one-third of mousse. Place last layer of cake on top,spreading remaining mousse on top of cake.
  • Using a hand mixer, beat final additionof whipping cream with powdered sugar until stiff peaks form.Spread cream on sides of cake. Any leftover cream can be usedto ice the center of cake.
  • Arrange a row of overlapping nectarineslices on top of cake. Drizzle with brandy syrup. Refrigerateuntil serving time.

    Makes 12 servings.

    Nectarine Upside Down Chiffon Cake – Mary Bergin

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