Peach Mousse Cake

• 90 grams Peaches
• 35 grams Milk
• 40 grams Yogurt
• 2 grams Lemon juice
• 12 grams Sugar
• 3 grams Gelatin
• 40 grams Heavy Cream
• 25 grams Egg
• 10 grams Sugar
• 10 grams Cake flour
• 1 grams cocoa

1. Add eggs and 10g of sugar to a bowl, briskly whip, add cake flour and cocoa, and mix with a spatula or spoon taking care not to squash the bubbles.
2. Cut a 1 liter milk carton in half.
3. Add Step 1 into 2 (the carton), wrap with plastic wrap, and microwave at 600W for 40 seconds.
4. Take out Step 3, cut into 1 cm slices, and cut off 5 mm around the edges of the cake so that it is slightly smaller than the milk carton, and put it back into the carton.
5. Mix the peaches with up to 12 g of sugar with a mixer.
6. Transfer to a bowl.
7. Dissolve the gelatin in 24 g of hot water, mix with Step 5, pour cold water into the bottom, and mix while cooling until it thickens.
8. Whip the heavy cream in Step 6 until it is almost stiff, pour it over Step 4, and let it cool/solidify in the fridge.
9. Cut the four corners of the milk pack with scissors, flip it over to a plate, and cut into your desired portion sizes.

peaches, milk, yogurt, lemon juice, sugar, gelatin, heavy cream, egg, sugar, flour, cocoa

Taken from cookpad.com/us/recipes/145369-peach-mousse-cake (may not work)