Peach Crème Mousseline Cake


by: Basilico

In this elegant cake, slices of one cake are used to make the sides for another. You'll need a cake ring or springform pan to hold the cake slices and filling in place. This recipe uses only two cake layers and enough peach crème mousseline to fill up the cake ring, but you can use as many cake layers as you like and stack them with other fillings, such as Bavarian cream or white chocolate mousse. It is most convenient to make two sheet cakes and use one to make the squares for lining the cake and the other to make the circular layers.


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serves: 1

1 cup raspberry jam

2 sheet cakes 11 by 16 by 1/2", such as vanilla butter cake or fluffy light butter cake

2/3 cup flavored simple syrup, optional

6 cups peach crème mousseline

Confectioners’ sugar for sprinkling

Nutrition Facts
Peach Crème Mousseline Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 4399

  • Total Fat: 36.9 g
  •     Saturated Fat: 10 g
  •     Trans Fat: 0 g
  • Cholesterol: 1285.2 mg
  • Sodium: 2092.7 mg
  • Total Carbs: 971.6 g
  •     Dietary Fiber: 19.5 g
  •     Sugars: 408.8 g
  • Protein: 65.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Have ready a 9 1/2-inch cake ring or springform pan. If using a cake ring, cut out a cardboard round to fit inside the cake ring, line the ring with plastic wrap, and press in the cardboard. If using a springform pan, take out the bottom, line the empty ring with plastic, and put the bottom back in so the plastic covers the sides on the inside but is on the outside on the bottom.

2.  If desired, heat the jam in a small saucepan, then strain. Spread 1 sheet cake with the jam.

3.  Cut it crosswise into four rectangles, each 4 by 11 inches. Stack the rectangles so you have 1 cake with 4 layers with jam between each layer and on the top. Slice the cake in two lengthwise so you now have two 2 by 11-inch rectangles. Trim the edges of the rectangles to make them even. Slice the cake rectangles into 1/2-inch squares.

4.  Arrange them, on their sides-so the layers go up and down-along the inside wall of the cake ring or springform pan.

5.  Out of the second sheet cake, cut two cake rounds, just large enough to fit inside the cake-lined ring or pan. Place a cake round in the cake ring or pan and press it against the cardboard so it presses up against the squares of cake and helps hold them in place.

6.  Brush it with the simple syrup. Spread over a 1/2-inch layer of crème mousseline.

7.  Put in the second cake round, brush with syrup, and add enough filling to come all the way to the top of the cake ring.

8.  Smooth off the top of the cake with a metal spatula dipped in hot water and wiped dry. Chill the cake for at least 3 hours.

9.  To take the cake out of a cake ring, wrap a hot, wet towel around the cake ring for 30 seconds.

10.  Push the cake up through the ring.

11.  Smooth the edges with a metal spatula dipped in hot water and wiped dry. For a cake in a springform pan, release the ring and lift off.

12.  Shortly before serving, arrange skewers or chopsticks on top of the cake. Sprinkle with confectioners’ sugar, then take away the skewers. Serve the finished cake in wedges.

13.  Decorating a cake with layered cake squares: This is a rather elaborate assembly involving making a layer cake with a sheet cake, slicing it into squares, and using those squares to decorate the sides of a mousse cake. These squares are easiest to use when you're constructing a cake in a cake ring or springform pan. Just press the squares against the inside of the springform pan or cake ring and trim the cake layers so they push against the squares and hold them in place.

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