Heart Shape Lemon Peach Mousse Cake

Heart Shape Sponge (7")
Ingredients
(A)
3 Medium size egg yolks
10g sugar
1/2 tsp Vanilla extract

(B)
3 Medium egg whites
50g sugar

(C)
55g cake flour

(D)
40g corn oil

Method

1) Whisk (A) till creamy and thick.
2) Whisk egg whites till foamy then add in the rest of (B).
3) Whisk till stiff peak.
4) Fold in egg white into egg yolk mixture till well combined.
5) Sift in flour and fold in till well combined.
6) Take out 1/3 of batter and mix with corn oil till well blended.
7) Add in batter blended with corn oil into the cake batter and mix well.
8) Bake at oven temperature 170 C for 30 min or till skewer comes out clean.
9) Remove from pan and cool it.


Lemon Peach Mousse
Ingredients
(A)
40g lemon juice
50g sugar

(B)
1 tbsp gelatine
50g hot water

(C)
1 egg yolk

(D)
150g Whipped topping cream
5 peaches sliced/diced

Method
1)Boil (A). Add into (B) and blend well. Cook on the stove a while till a little thicken.
2) Add in (C) and mix well.
3) Cool the mixture down to room temperature and add immediately to (D) and mix well.
4) Slice sponge cake into 3 layers.
5) Put one layer onto the base of a springform or cake ring. Seperate mousse into 2 portions. Pour in 1 portion of lemon mousse. Top with another layer of sponge cake.
6) Pour the rest of the lemon mousse onto the second layer and top it with the last layer of sponge cake.
7) Refrigerate till firm.
8) Use some whipped topping cream to ice the whole cake, add some roasted almond slices or chips at the side. Decorate as desired.