Peach, White Chocolate and Cream Cheese Mousse Cake

Elaine Lai

"This cake takes a bit of time but well worth the trouble. I've made a lot of mousse cakes and after numerous trails and errors, I've altered ingredients and came up with this great receipe."
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31/2 hrs servings
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  • Prep

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  1. Method for cake:
  2. 1. beat egg, sugar, cake emulsifier until frothy (it may take a bit of time but make sure it’s frothy like whipped cream at soft peak stage or the cake will not turn out right)
  3. 2. add melted butter, sifted flour and cocoa powder into above mixture, blend gently.
  4. 3. pour into 9 inch pan
  5. 4. bake 220 C for 25 – 30 minutes
  6. 5. cool on rack
  7. 6. tort cake and place back in pan
  8. Method for mousse:
  9. 1. 1 peach – blended (set aside)
  10. 2. melt white chocolate over double boiler – low heat
  11. 3. in a bowl, add water into gelatin, stir well and set over a pot of hot water to melt throughly
  12. 4. beat cream cheese, egg yolk, sugar until creamy and light in color
  13. 5. slowly add melted white chocolate into cream cheese mixture – mix well
  14. 6. add blended peach and melted gelatin into mixture – mix well
  15. 7. whip the cream and fold into mixture
  16. 8. whip egg whites and fold into mixture
  17. 9. pour mixture on top of cake (leave about ¼ from top of pan edge)
  18. 10. place in freezer for about an hour. When set, decorate cake with sliced peaches.
  19. 11. melt any yellow colored jello (I personally prefer the Pina Colada Flavored Jello Powder) and pour over top of cake and let set in freezer for another hour. Ready to serve


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