Airy, light and mouthwatering! This delicious and beautiful peach mousse cake is practically no-bake and super easy to make. A perfect peach cake for summer time! This recipe is very versatile: feel free to change it up and use any flavor of J-ello or diced fruit! Try this recipe with raspberries, strawberries or even mango!
For the creamy mousse filling, I used my mother’s Bird’s Milk Torte recipe – an Eastern European version of vanilla souffle or mousse. It makes for the perfect no-bake cheesecake filling! You’ll love the flavor!
Watch my video recipe for step-by-step instructions!
How delicious does this slice of cake look?!?
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Want more mousse cake recipes? Check out these delicious recipes:
Mango Mousse Cake: https://tatyanaseverydayfood.com/recipe-items/mango-mousse-cake/
Strawberry Mousse Cake: https://tatyanaseverydayfood.com/recipe-items/strawberry-mousse-cake/
Hey Tatyana, thank you for the recipe i just finished the moose and put in the fridge and realized that i put 2 cups of diced peaches instead of one shown on your video. The recipe says 2 cups but video says 1 cup. Do you think it’s gonna turn out if i put 2 cups of diced peaches?
Hi there! 🙂 Yes, the cake will be just fine with 2 cups! I actually prefer it with more fruit and felt 1 cup was too little!
Thank you soo much for this recipe. The cake comes out perfect and beautiful everytime.
Hi I got a question. On recipe it says 8 or 9 in springform pan but in the video it says 10. Which one should I use? Because I don’t want to start making it in a 9in and end up running out of space/going over
Hi! 🙂 I think I used a 9-inch pan but a 10-inch will work just fine, too!
I made this cake yesterday to a party. There was not a single person that didn’t give me a compliment on how fancy and delicious this cake turned out! Thank you for such a great and easy recipe!
hello, i found this recipe seven months ago and made it like eight times already….i used a plain white soft cake for the bottom layer though (cuz i just like the soft texture)….comes out perfect every time…Everybody loves it!…thanks for the recipe!!!
Wow, that’s awesome! 🙂 I’m so glad you enjoy my recipe! Thank you for the feedback!
Unforunately the mousse didn’t want to set. I don’t know what I did wrong but everything looked right through the process. The gelatin with the milk was a bit odd as well. The gelatin would get thick super fast therefore not sure if that’s what ruined the cake.
But it still tasted good.
Hi! I’m so sorry this recipe didn’t work out well for you! The gelatin will start to set fairly quickly so you need to work fast with it. I recommend using it right away and not let it cool down.
Hey Tatyana, can i make this 2, 3 days ahead?
Yes, that would be just fine! Just keep the cake in the pan and in the fridge until ready to serve 🙂