Strawberry Cake with Peach Mousse

Name: Strawberry Cake with Peach Mousse - Viviana I.
Ingredients: 1 package of ladyfingers; 2 jars of peach compote (large jars 720 g); 500 ml of whipped cream; 2 packages of gelatin; 5 eggs; 1 cup of sugar; lemon or orange essence; fruits of your choice; in my case strawberries.

Desert - Strawberry Cake with Peach Mousse by Viviana I. - Recipia

Peaches are drained to remove excess liquid. Once drained, they are blended in a blender or food processor until they become a fine, homogeneous paste, which will bring a special flavor to our dish. In a large bowl, eggs are placed together with sugar. They are lightly beaten with a whisk until the sugar is completely incorporated and the mixture becomes slightly frothy. After the eggs have been beaten, the bowl is transferred to a double boiler, where it will cook slowly. It is important to constantly stir with a whisk to avoid lumps forming, and the cream should reach a consistency similar to that of sour cream. While the eggs are cooking in the double boiler, it’s time to deal with the whipped cream. Whip the cream at high speed until it becomes firm and voluminous. Once you have achieved well-whipped cream, you can place it in the refrigerator to keep it cold. Meanwhile, the gelatin is soaked in 3 tablespoons of peach compote, where it will absorb the flavor and become pliable. Once the egg cream has thickened, remove it from the heat and add the melted gelatin, mixing well to incorporate it. After the gelatin has been incorporated, add the essence, preferably vanilla, which will perfectly complement the flavor of the peaches. Allow the cream to cool slightly, but not so much that it begins to set. In another bowl, combine the peach puree with the whipped cream, gently folding with a spatula to preserve the air in the cream. Then, add the cooled egg cream, continuing to mix carefully. Now, prepare a cake mold or a tray that you will line with plastic wrap to facilitate the removal of the dessert at the end. Start by placing a first layer of ladyfingers, followed by a generous layer of cream. Repeat the process, alternating layers of ladyfingers and cream, finishing with a final layer of ladyfingers on top. If you prefer, you can replace the ladyfingers with a sponge cake, which will add a different texture to the dessert. After you have completed the layers, cover the mold with plastic wrap and leave the dessert in the refrigerator for a few hours, preferably overnight, so that the cream sets well. Once the dessert is ready, you can decorate it with whipped cream and fresh fruits, such as sliced peaches, raspberries, or blackberries, according to everyone’s imagination. Serve it with joy, savoring every bite of this delicious peach dessert!