
Peach Crème Mousseline Cake

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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.
ingredients
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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
preparation

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