Orange Nectarine Mousse Cake

I think this is the creme de la creme *literally*  of all the cakes that  I’ve baked… Creamy but light, sweet and sour at the same time, cold served makes it perfect for the summer. Triple layers of indulgents.

Recipe adapted from here

Ingredients

Cake

  • 1/2 cup sifted cake flour
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons (1/4 stick) unsalted butter, melted

Nectarine Mousse

  • 1/4 cup fresh orange juice
  • 1 package unflavored gelatin
  • 2 1/2 pounds large ripe Nectarines, peeled, pitted, chopped
  • 1/2 cup sugar
  • 1 cup chilled whipping cream

Frosting

  • 1 cup chilled whipping cream
  • 1 tablespoon powdered sugar
  • 1 ripe Necctarine, peeled, pitted, sliced

Directions

For cake:
Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.

Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.

For Mousse:
Pour orange juice into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.

Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)

For Frosting:
Whip cream until soft peaks form. Add sugar and orange juice and beat until firm peaks form.

Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture.

  1. This cake looks gorgeous. And I love that spoon!! So unusual and pretty.

  2. Cute little spoon!! It’s Summer there, I take it hehehe… The cake looks lovely🙂

  3. you are a magician!! how do you to wonderful goodies like this🙂

  4. btw, i would love to invite you at recipe muncher. the community will be happy to welcome your delicious creations🙂

    http://www.recipemuncher.com

  5. Stunning…just stunning!!!

  6. *trying again*

    This cake is so gorgeous I obviously lost my commenting ability!🙂

  7. spoon nya…. tak comot nanti.
    Zita ikutan event ini yuk http://dwianakitchen.blogspot.com/2008/07/foodie-photography-red-white.html dlm rangka memeriahkan 17 agustus. ikutan yah:)

    • Zita
    • July 10th, 2008

    @KJ
    Thank’s for stopping by

    @Arfi
    yep, summer is my favorite season, I can’t stand cold…

    @Dhanggit
    Thank you. I’m in recipe muncher already😉

    @Leslie
    Thank’s, glad you like it🙂

    @Ann
    Thank you for trying and caring to comment, I’m grateful that you didn’t just blurk🙂

    @Dwiana
    Pengennya bisa ikutan Dwi, tapi cari ide dulu yaah🙂

  8. What a gorgeous and elegant cake! It must be delicious, so fruty and light. I love how you decorated it so simple!

  9. that looks so beautiful , neat and delicious. Gr8 flavours going on here and i find it totally irresistible !

  10. This cake looks so appealing! Orange and nectarine sound like a very interesting combo =)

  11. A wonderful cake! I love nectarines! A great flavor combination…

    Cheers,

    Rosa

  12. I found you at Jeannes & raced over. This cake is stunning…I love it. Am so ver glad I discovered your blog…it’s very refreshing!!

    • gwenannwilson
    • April 23rd, 2010

    When preparing a recipe, if you have to melt chocolate, don’t do it directly on the stove. There is a high risk of burning the chocolate and when burnt, chocolate must be thrown away, the taste being awful.
    Looking for cakes in Adelaide? Get unique, great and artistic cakes at Cakes. Special cakes are made fresh everyday!

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: