Peach Souffle Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 2 (9 inch round) cakes
Ingredients
Cake
  • 2 sponge cakes
  • 1 sponge jelly roll cake
Apricot Filling:
  • 1 cup dry apricots
  • 1½ cups orange juice
Peach Puree:
  • 10-12 peaches (approx. 4½ cups sliced peaches)
  • ¼ cup sugar, cook for 15 minutes
  • ½ cup water
Peach Mousse:
  • 4 egg whites
  • ¼ cup sugar
  • 1½ cups heavy cream + 1½ Tablespoons sugar
  • ½ cup orange juice
  • 1½ Tablespoons gelatin
Peach Rum Syrup:
  • ½ cup peach liquid
  • ¼ cup rum
  • ⅛ cup sugar
Peach Jello:
  • ½ cup peach puree
  • ⅔ cup orange juice
  • 2 teaspoons gelatin
Instructions
Cake:
  1. Bake the 2 sponge cakes. Cool and set aside.
  2. Bake one jelly roll. Cool. Cut the jelly roll into 5 (2 inch wide) strips. Set aside.
Apricot Filling:
  1. Place the dried apricots and the orange juice in a small saucepan. Bring to a boil, reduce to a simmer, and keep cooking, covered for 20-30 minutes, until the apricots are tender.
  2. Place the apricots and orange juice in a food processor and process until the mixture is completely pureed. Cool.
Peach Puree:
  1. Peel and slice the peaches. Place them in a small saucepan a with ¼ cup of sugar.
  2. Cook the peaches, covered, on medium low heat for 15-20 minutes, until the peaches are tender.
  3. Set aside a few slices of peaches to decorate the top of the cakes.
  4. Set aside ½ cup of the peach liquid for the Peach-Rum Syrup.
  5. Process the rest of the cooked peaches until they are pureed.You will have about 2½ cups of peach puree. Set aside ½ of a cup of the puree for the jello. You will need 1¾ - 2 cups for the mousse.
Peach-Rum Syrup:
  1. Combine the ingredients for the syrup in a small saucepan. Cook just until the sugar dissolves. Set aside.
Peach Mousse:
  1. Sprinkle the gelatin over the orange juice and let it stand for about 5 minutes.
  2. In a standing mixer with a whisk attachment, mix the egg whites with ¼ cup of sugar until stiff peaks form. Set aside.
  3. WARNING: If you're disturbed by eating raw egg whites, omit them from the recipe and double the amount of heavy cream. The texture will be a little different than my cake, but it will still taste great.
  4. In a standing mixer with a whisk attachment, whisk the heavy cream with 1 Tablespoon of sugar until stiff peaks form.
  5. Heat the gelatin mixture in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL.
  6. Combine 1¾ - 2 cups of peach puree with the gelatin.
  7. Gently fold in the whipped egg whites into the peach mixture.
  8. Gently fold in the whipped cream.
To Assemble:
  1. Cut the jelly roll stack into 1 cm slices.
  2. Place the slices around the edge of a 9 inch springform pan, to form vertical stripes.
  3. Brush the prepared cake layers on the top and bottom with the Peach-Rum Syrup.
  4. Place one of the cake layers in the bottom of the pans.
  5. Spoon a quarter of the Peach Mousse on top of each cake layer and spread it out evenly.
  6. Place the second cake layers on top of the Peach Mousse and spread the remaining Peach Mousse on top of the cakes.
  7. Place the cakes in the refrigerator for a few hours to set.
  8. Sprinkle the gelatin over the orange juice and set aside to bloom for 5 minutes.
  9. Press the peach puree through a fine mesh sieve.
  10. Heat the gelatin in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL.
Peach Jello:
  1. Combine the orange juice, gelatin and Peach Puree.
  2. Cool in the refrigerator for about 10 minutes. Pour the jello over the top of the cake. The jello will set right away, since it's cold.
  3. Decorate the top of the cake with peach slices that you set aside after cooking. To serve, take the cake out of the springform pan.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/sweets/peach-souffle-cake/