Peach Mousse Cake

1. 1

   Add eggs and 10g of sugar to a bowl, briskly whip, add cake flour and cocoa, and mix with a spatula or spoon taking care not to squash the bubbles.

2. 2

   Cut a 1 liter milk carton in half.

3. 3

   Add Step 1 into 2 (the carton), wrap with plastic wrap, and microwave at 600W for 40 seconds.

4. 4

   Take out Step 3, cut into 1 cm slices, and cut off 5 mm around the edges of the cake so that it is slightly smaller than the milk carton, and put it back into the carton.

5. 5

   Mix the peaches with up to 12 g of sugar with a mixer.

6. 6

   Transfer to a bowl.

7. 7

   Dissolve the gelatin in 24 g of hot water, mix with Step 5, pour cold water into the bottom, and mix while cooling until it thickens.

8. 8

   Whip the heavy cream in Step 6 until it is almost stiff, pour it over Step 4, and let it cool/solidify in the fridge.

9. 9

   Cut the four corners of the milk pack with scissors, flip it over to a plate, and cut into your desired portion sizes.

No additional tips available.