For my friend’s 30th birthday, her husband requested a peach cake, since peach is one of her favorite fruits and something that the couple consumes by the Costco-flat per week. Unfortunately, the birthday fell on the week of the nationwide peach Listeria contamination scare when all Costco peaches got recalled. Fortunately, Safeway had (presumably) non-contaminated fruit in stock.
I made this cake based on the Beau Soleil cake in the Extraordinary Desserts cookbook. Readers of my blog already know how much I love Karen Krasne and her cakes, but in case you’re new here, I love Extraordinary Desserts in San Diego!
This is a 10″ cake with hazelnut joconde (sponge cake) layers, soaked with orange simple syrup and filled with mascarpone mousse, peach curd, whipped cream, and some hazelnut praline (for crunch) and drizzled honey.
The mousse is a French style one with an egg yolk base, mascarpone cheese, whipped cream and vanilla beans (which make everything better).
The peach curd contains some peaches sauteed with brown sugar, and folded into the remainder of the pureed and gelatinized fresh peaches.
The outside is coated with the mousse and a thin layer of whipped cream. The sides are covered with the hazelnut praline, and the top is decorated with thinly sliced fresh peaches. The vibrant color and floral pattern make this cake aptly named Beau Soleil (beautiful sun).
I didn’t have a big enough box handy for this cake, so the sides got a little smashed when the wait staff took the cake out of the box for slicing. But, it was still delicious! I’m grateful to have had the opportunity to both make this cake and eat it too 🙂