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Peach mousse cake, with ricotta and yogurt

Peach mousse cake, with ricotta and yogurt

Desserts

A German-style mousse cake: a light biscuit baked in a springform pan, topped with peach pieces and a vanilla-flavored cream made from cream cheese and yo…

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Recipe from Iosraia, AmieKim, adapted by Recette de cuisine · · updated on

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This cake is best prepared the day before: the quark and yogurt mousse needs to chill in the refrigerator on a biscuit base, with fresh or syrup-soaked peaches.

Ingredients and directions

  • Prep time40 min
  • Cook time25 min
  • Resting8 hr
  • Total9 hr 5 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$13.51 $1.13 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 12, 2026.

Ingredients

12 people

Cookie

  • $1.05
  • $0.13
  • $0.09
  • $0.10
  • $0.78
  • $1.11

Foam

  • $1.19
  • $4.13
  • $1.35
  • $0.13
  • $0.13
  • $3.29
  • $0.03

Prices from US supermarkets for 7 of 13 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 190 °C (170 °C with a fan-assisted function) and grease the bottom of a 26cm springform pan.
  2. Whip the egg whites with half of the sugar until stiff peaks form. Then, whisk the yolks with the remaining sugar and vanilla sugar until they are pale and thick.
  3. Gently fold in the egg whites, then the sifted flour and cornstarch. ≈ 4 min
  4. Spread the dough in the pan and bake for 20 to 25 minutes; let it cool.
  5. Soak the gelatin in cold water for 10 minutes.
  6. Peel the peaches: cut one half into quarters and the other into small pieces. ≈ 8 min
  7. Whisk together the sugar, vanilla sugar, vanilla seeds, quark, yogurt, and salt until the mixture is smooth. ≈ 4 min
  8. Melt the strained gelatin over very low heat with 10 tablespoons of this cream, stirring quickly. Remove from heat as soon as it begins to bubble, and stir until dissolved.
  9. Pour, add the lemon juice, and mix well. ≈ 4 min
  10. Distribute the peach-flavored candies evenly over the biscuit, pour the mousse, smooth it out, and decorate with peach slices. ≈ 2 min
  11. Allow to chill in the refrigerator for at least 4 hours, ideally overnight.

The bill

Peach mousse cake, with ricotta and yogurt

  • 3 eggs$1.05
  • 125 grams of sugar$0.13
  • 2 packets of vanilla sugar$0.09
  • 75 grams of flour$0.10
  • 75 g of starch$0.78
  • a little butter for the mold$1.11
  • 10 sheets of gelatin$1.19
  • 500 g of peaches (fresh or in syrup)$4.13
  • 500 g of plain, unsweetened yogurt$1.35
  • 125 grams of sugar$0.13
  • 3 vanilla sugar packets$0.13
  • 1 vanilla bean$3.29
  • 1 tablespoon of lemon juice$0.03

Total$13.51

that's $1.13 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 3 eggs
  • 125 grams of sugar
  • 2 packets of vanilla sugar
  • 75 grams of flour
  • 75 g of starch
  • a little butter for the mold
  • 10 sheets of gelatin
  • 500 g of peaches (fresh or in syrup)
  • 500 g of quark (a type of fresh cheese)
  • 500 g of plain, unsweetened yogurt
  • 125 grams of sugar
  • 3 vanilla sugar packets
  • 1 vanilla bean
  • A pinch of salt
  • 1 tablespoon of lemon juice

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