Raspberry Peach Yogurt Mousse Cake

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This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.

This dessert starts with a light, spongy vanilla base that is generously filled with juicy peach slices and fresh raspberries, making every bite bursting with fresh fruit flavor. A thin, layer of homemade peach sauce is spread over the cake.

The cake is then beautifully topped with a creamy layer of peach yogurt mousse. Fresh raspberries are carefully folded into the mousse, adding a pop of vibrant color and a burst of tartness. The cake is then decorated with more fresh raspberries and peach slices adding a burst of color and a hint of the fresh fruit flavors that permeate the cake.

The result is a dessert that is both light and indulgent, with a perfect balance of sweet, tart, and creamy flavors.

How to make raspberry peach yogurt mousse cake

Begin by preparing the raspberry peach sponge cake. While the cake is baking continue with preparing the peach sauce. Let them both cool completely and prepare the raspberry peach yogurt mousse. Assemble the cake and let it set for 4-6 hours in refrigerator. Decorate as desired and enjoy!

How to prepare the raspberry peach sponge cake

Preheat the oven to 340°F (170°C), grease an 8-inch (20 cm) pan, and line the bottom with parchment paper. Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with 1/4 cup (50g) sugar and vanilla extract until creamy and pale yellow. Gradually mix in the oil and water. Incorporate the flour and baking powder into the yolk mixture and set aside.

In a large bowl, beat the egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g) and continue mixing until soft peaks form. Gently fold a spoonful of whipped whites into the yolk mixture, then fold the yolk mixture back into the remaining whipped whites.

In a separate bowl, toss the chopped peaches and raspberries with 2 tablespoons of flour, then gently fold them into the batter. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan to cool completely on a rack.

How to prepare the peach sauce

Meanwhile, prepare the peach sauce by placing chopped peaches, sugar, and lemon juice in a small saucepan over medium heat. Bring to a boil and cook for about 15 minutes, until the peaches are tender and the sauce thickens. Set aside to cool, reserving 3 tablespoons (45g) for spreading on the sponge cake.

How to prepare the peach yogurt mousse.

Dissolve the gelatin in cold water and let it swell for 5-10 minutes. In a large bowl, mix the yogurt with powdered sugar and the remaining peach sauce. Dissolve the gelatin over low heat and stir it into the peach yogurt mixture. In another bowl, whip the chilled cream until stiff peaks form and gently fold it into the peach yogurt mixture. Finally, fold in the fresh raspberries.

How to assemble the peach yogurt mousse cake

To assemble the cake, invert the sponge cake onto a serving platter and spread the reserved peach sauce evenly over the top. Place a cake ring around the cake and line it with an acetate sheet. Pour the peach raspberry yogurt mousse over the cake and smooth the top. Refrigerate for at least 4-6 hours or overnight.

Before serving, decorate the cake with fresh raspberries and peach slices, then dust with powdered sugar.

Hope you will try this amazing Raspberry Peach Yogurt Mousse Cake and enjoy. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other yogurt desserts you may like to try

This Easy Yogurt Cake is a delightful dessert that combines the lightness of a classic sponge cake with the tangy goodness of yogurt.

This Strawberry Yogurt Mousse Cake is a heavenly dessert that combines the velvety strawberry vanilla sponge cake with tangy strawberry yogurt mousse. It is perfect for any occasion and is sure to impress.

Try our Berry Lemon Yogurt Mousse Cake, a perfect treat for spring and summer days. This cake is very refreshing and flavorful. It consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.

Raspberry Peach Yogurt Mousse Cake

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This Raspberry Peach Yogurt Mousse Cake is a delightful and refreshing dessert perfect for summer celebrations. It is an elegant treat that captures the essence of the season’s finest fruits. It harmoniously blends the flavors of ripe peaches and tangy raspberries with a creamy yogurt mousse.

Course Dessert

Cuisine American

Keyword mousse cake, peach, raspberry, summer

Prep Time 25

Cook Time 35

Servings servings

Calories 332kcal

Equipment

Ingredients

Raspberry Peach Sponge Cake

2 eggs , separated
1/2 cup (100g) sugar , divided
1/2 tsp (3g) vanilla extract
3 tbsp (45ml) vegetable oil
3 tbsp (45ml) water
3/4 cup + 1 tbsp (110g) all-purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
9 oz (250g) fresh raspberries and peach cubes
2 tbsp (20g) all-purpose flour , for tossing

Peach Sauce

10 oz (300g) peaches , peeled and cut into small pieces
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice

Peach Yogurt Mousse Cake

2 ¼ tsp (7g) gelatin powder
3 tbsp (45g) cold water
9 oz (250g) Greek yogurt
1/4 cup (30g) powdered sugar
1 ¼ cup (300ml) whipping cream
4 oz (120g) fresh raspberries

For Decoration

fresh raspberries
fresh peach slices
powdered sugar

Instructions

Prepare the raspberry peach sponge cake.

Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
Separate whites from yolks.
In a medium bowl mix yolks with 1/4 cup (50g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add water.
Incorporate the baking powder and flour into the yolk mixture and set aside.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/4 cup sugar (50g).
Continue mixing until soft peaks form.
Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Place the peeled peach pieces and raspberries into a bowl and toss with 2 tablespoons of flour.
Gently fold the raspberries and peaches into the batter.
Pour the batter into the prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Prepare the peach sauce.

Place chopped peaches, sugar and lemon juice in a small saucepan and place over medium heat.
Bring to a boil and cook for about 15 or minutes until the peaches are tender and the sauce thickens. Remove from heat and set aside to cool.
Reserve 3 tablespoons (45g) of peach sauce for spreading on the sponge cake.

Prepare the peach raspberry yogurt mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
In a large bowl mix yogurt with powdered sugar. Add the remaining peach mixture and mix to combine.
Dissolve gelatin over low heat and pour over the peach yogurt mixture. Mix to combine.
In another bowl whip the chilled whipping cream until stiff peaks form. Gradually fold it into the peach yogurt mixture.
Gently fold the fresh raspberries into the mousse.

Assemble the cake.

Invert the cake onto a serving platter.
Spread the reserved 3 tablespoons of peach sauce evenly over the cake.
Place a cake ring around the cake. Line an acetate sheet around the cake and pour the peach raspberry yogurt mousse over the cake. Smooth the top.
Refrigerate for at least 4-6 hours or overnight.
Decorate the cake with fresh raspberries and peach slices. Dust with powdered sugar. Enjoy!