Peach Melba Mousse Cake Recipe

Prepare and bake

Preheat oven to 350°F (175°C). Grease and line the bottom of an 8- or 9-inch round cake pan with parchment. In a medium bowl whisk together flour, baking powder and salt. In a stand mixer or large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating after each addition until incorporated. Mix in lemon zest, lemon juice and vanilla. With mixer on low, add dry ingredients in three additions alternating with milk (start and end with dry). Scrape bowl and beat 10–15 seconds more until smooth. Pour batter into prepared pan and smooth top. Bake 25–30 minutes, or until a toothpick inserted in center comes out clean and top is lightly golden. Cool in pan 10 minutes, then turn out to a rack to cool completely.

Once cool, level the cake if necessary. Slice horizontally into two even layers using a serrated knife or cake leveler. Place the bottom layer in a 9-inch springform or ring mold (optional) to assist assembly.

Combine water, 1/2 cup granulated sugar, lemon juice and the split vanilla bean (or vanilla extract) in a shallow saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Add peach halves, cut side down. Poach gently for 6–8 minutes until peaches are tender but hold their shape. Remove peaches with a slotted spoon to a bowl. Let cool in their liquid, then halve or slice as desired for assembly. Reserve 1/4 cup of the poaching liquid to fold into the raspberry puree if needed.

Place frozen raspberries and 1/2 cup granulated sugar in a saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and sugar dissolves, about 6–8 minutes. Remove from heat and press through a fine-mesh sieve to remove seeds, yielding a smooth raspberry purée. Measure out about 1.25 cups purée (freeze or reserve any extra for garnish). Stir in lemon juice.

Bloom the gelatin: sprinkle 2 tsp gelatin over 3 tbsp cold water in a small bowl, let sit 5 minutes. Microwave briefly (5–8 seconds) or warm over a double boiler just until gelatin dissolves. Stir the dissolved gelatin into the warm raspberry purée until fully incorporated. If the purée is too thick, add up to 2 tbsp reserved peach poaching liquid to loosen slightly.

Whip the cream with the confectioners' sugar to soft peaks. Fold one-third of the whipped cream into the raspberry purée to lighten, then gently fold in remaining cream until homogeneous and airy. Chill the mousse briefly 10–15 minutes to slightly firm before assembly so it holds shape better.

Preheat a small skillet over medium heat. Add butter, brown sugar and sliced almonds. Cook, stirring constantly, until almonds are toasted and sugar melts and coats the nuts, about 4–5 minutes. Spread the mixture on parchment to cool, then break into small clusters. Sprinkle with flaky sea salt. Let cool completely.

If using a springform or cake ring, place the bottom cake layer inside. Brush the top of the bottom layer with 1 tablespoon warmed apricot jam to moisten and add shine.

Spoon or pipe half of the raspberry mousse over the bottom cake layer, spreading evenly to the edges. Arrange sliced poached peaches over the mousse in a single layer, leaving a 1/2-inch border if desired. Add the remaining raspberry mousse to cover peaches and smooth the top. Gently press the second cake layer on top, applying light even pressure so mousse reaches edges.

Chill the assembled cake in the refrigerator for at least 3 hours, preferably 4–6 hours or overnight, until mousse is set.

Before serving, remove ring/springform. Warm remaining apricot jam and brush the top cake layer lightly for sheen. Scatter almond crunch clusters around the base or on top, and garnish with fresh raspberries and mint leaves. Slice with a long, hot knife (wipe between slices) and serve chilled.