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! 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! This recipe is very versatile: feel free to change it up and use any flavor of Jello or diced fruit! Try this recipe with raspberries, strawberries or even mango!
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Creamy Vanilla Mousse
You’ll love the light and fluffy and unique mousse filling for this peach cake! It’s almost like a no-bake cheesecake filling! It’s actually a Eastern-European type of mousse made with cream cheese, sweetened condensed milk and heavy cream. The mousse is set with unflavored gelatin. This type of mousse is very similar to something called ‘Birds’ Milk’ – a cream-based mousse. Fold in diced fresh peaches into the prepared mousse to have peach flavor with every bite! You can also add peach extract to the mousse for even more flavor!
The Jello Topping!
To garnish this peach mousse cake, I topped with sliced peaches, mint leaves and thin layer of peach jello! It’s a stunning finish! Before adding the jello, allow the mousse layer set in the refrigerator. If you pour the jello over before the mousse is set, the two will combine together and create a mess! Make sure the jello isn’t too warm either; try cooling it down with ice for best results! I recommend preparing the jello with just half of the water recommended on the package instructions. This way, the jello will set firmer and keep its shape better.
More Recipes!
Want more mousse cake recipes? Check out some of my other recipes you’re sure to enjoy!
- Lemon Mousse Cake – the most delicious lemon cake with lemon cake layers, lemon mousse and lemon curd!
- Mango Mousse Cake – the mango mousse is made with real mango puree and topped with jello!
- Strawberry Mousse Cake – delicate strawberry mousse over a sponge cake and a jello topping!
- Mandarin Mousse Cake – zesty and creamy mandarin mousse with sponge cake, mandarin wedges and jello!
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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 🙂