We made the hot milk sponge for this Peach Yogurt Mousse Cake in our last class - it's baked in large sheets similar to how Raspberry Swiss Rolls are. So this week all we had to do was make simple syrup (equal parts sugar and water, with a bit of the syrup from the peach slices) and the yogurt mousse. Hand-whipped cream (tiring!) is blended with yogurt, sugar and gelatin. Alternating layers of sponge, peaches and mousse are layered into a springform pan and refrigerated (preferably overnight) to set.
My peach slices are supposed to look like a peony but the apricot glaze kind of takes away from the look I was going for. This was a quick recipe - our class typically runs about 3 hours and this took half that.
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