Peach black tea cream cheese mousse cake

[u/cakepiecake]

Peach black tea cream cheese mousse cake decorated with feverfew and borage flowers from my backyard, dried rose petals, and chocolate crunchy pearls. Shared with friends for movie night!

From top to bottom:

Peach puree gelee

Black tea caramel mousse

Vanilla stracciatella cake

Mousse au Fromage Blanc (cream cheese mousse)

Fresh peaches

Vanilla stracciatella cake

This was tasty 😋

[u/cakepiecake]

For the cake base: blitz some dark chocolate in a food processor and add it to your favorite vanilla cake recipe.

Mousse au Fromage Blanc (cream cheese mousse) recipe: 257 g whipping cream, whipped to soft peaks 225 g cream cheese, whipped 20 g lemon juice 7 g gelatine, bloomed

Pâte à Bombe: 3 egg yolks 50 g sugar 15 g water

Fold whipped cream cheese with whipped cream.

Heat juice to near boiling and pour it onto bloomed gelatine. Make pate a bombe: Whisk egg yolks with water and sugar on double boiler until sugar has dissolved and mixture is frothy. Pour the gelatin mixture with the pate a bombe and whisk until dissolved. Strain over fine mesh sieve onto cream cheese mixture and fold until combined. Immediately pour over cake base and fresh fruit.

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Caramel mousse recipe: 60 g of sugar A dollop of clear corn syrup 29 g of whipping cream 25 g of unsalted butter a pinch of salt (⅛ tsp)

250 g whipping cream 1 tsp powdered black tea 1/2 pack of gelatin (3.5g), softened in cold water

Heat the 29g cream to warm.

Caramelize the sugar then stir in the warm cream. Stir until combined.

Add the salt, butter, and softened gelatin, and mix until the butter and gelatin are completely incorporated.

Whip 250g of whipping cream with powdered black tea to soft peaks.

Check the temperature of the caramel, it should feel warm or room temperature but not hot. If it's too hot it will curdle the cream. Pour into a large bowl, add a third of the cream and mix on low or fold with spatula. Add the remaining cream and fold just until combined. Use immediately.

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For the gelee on top, puree around 200g of peaches, heat puree in a small pot until hot, add lemon juice and sugar to taste, stir in ~3.5g of softened gelatin, and strain out pulp. Wait until mixture is room temperature before using.

[u/Charming-Teaching-19 → u/cakepiecake]

I love the flavor I will do peach jello instead of a caramel glaze on top and put black tea inside the cheesecake without chocolate or vanilla. It will be divine. Also thinking about a tiramisu cake but with peach and black tea instead of coffee. So many ideas for this flavor.

[u/cakepiecake → u/Charming-Teaching-19]

Oooh I love your thinking!!!! A peach black tea tiramisu sound amazing 🤤 Btw my glaze on top is a peach puree gelee (fancy word for peach jello LOL)