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Clementine Mousse Cake

Clementine Mousse Cake

Clementine Mousse Cake is a delightfully airy, creamy and aromatic. It is topped with sweet and flavorful peach jelly, which makes this cake unique. 

Course Dessert
Cuisine American
Keyword Clementine Mousse Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14 servings
Calories 267 kcal
Author Catalina Castravet

Ingredients

Yellow Cake:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick butter softened + more for buttering the pans
  • 1 cup heavy whipping cream
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 vanilla bean seeds only
  • 1 tablespoons clementine zest

Clementine Mousse:

  • 2 envelopes unflavored gelatin 7 grams each
  • 2 1/2 cups clementine juice
  • 1/2 cup sugar
  • 2 cups heavy whipping cream cold

Peach Jelly:

  • 1 Peach Jelly box

Instructions

Yellow Cake:

  1. Preheat oven to 350F.
  2. Butter two 8 inch cake pans and set side.
  3. In a medium bowl mix dry ingredients: flour, sugar, baking powder and salt.
  4. In the large bowl of an electric mixer, whisk softened butter on medium speed for 1-2 minutes.
  5. Add dry ingredients and combine with butter for 30-40 seconds.
  6. Add heavy cream, oil, clementine zest, vanilla bean seeds and eggs one at a time, mix on medium-high for one minute.
  7. Pour batter into prepared pans. Bake for 20-25 minutes, a tooth stick inserted into the center of the cake must come clean.

Clementine Mousse:

  1. Add clementine juice to a medium sauce pan and sprinkle the gelatin over it. Let it sit for 1-2 minutes. Turn the stove on, and on low heat stir in the sugar into the juice and gelatin mixture. Cook stirring for 3-5 minutes, just until all the sugar and gelatin has dissolved.
  2. Transfer the mixture to a glass bowl and refrigerate for 30-40 minutes, or just until settled. Its important to check on the mixture every 5 minutes after 30 minutes have passed and give it a few stirs. The mixture is ready when it has a pudding texture.
  3. Whisk the heavy whipping cream on high speed until stiff, when soft peaks have been formed, reduce the mixer speed to low and add the gelatin mixture to it. Whisk on low until combined. Make sure to scrape the walls of the bowl with a spatula, to make sure the mixture is fully combined.
  4. Place the yellow cake into the center of a 9 inch springform pan, there will be space around it. Pour the mousse over the cake letting it fill in around the side. Refrigerate at least for 1 hour before adding the peach jelly layer.
  5. NOTE: if you have a higher springform pan, or a cake ring, pour some of the mousse over the cake, top it with the second layer, and cover with the remaining mousse mixture.

Peach Jelly:

  1. Follow instructions on the box on how to prepare the jelly. Let the jelly cool to almost room temperature, I usually give the bowl an ice bath to speed up the process. Watch the jelly closely, and stir it often, to make sure it doesn't fully settle. After the ice bath, when the jelly temperature has reached almost room temperature, pour it over the mousse.
  2. Refrigerate for at least 4-6 hours before serving the cake. Remove cake from the fridge and run knife around inside rim of pan to loosen cake; remove side of pan, slice and serve.
Nutrition Facts
Clementine Mousse Cake
Amount Per Serving
Calories 267 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 37mg12%
Sodium 204mg9%
Potassium 316mg9%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 35g39%
Protein 4g8%
Vitamin A 300IU6%
Vitamin C 13.7mg17%
Calcium 145mg15%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.