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 BerginIf the Nectarine MousseCake recipe was useful and interesting, you can share it with your friends or leave a comment.