Peach and orange mousse cake

Method

1. Slice the cake in half horizontally. Lightly grease a deep 20 cm (8 inch) springform tin. Cut a piece of shiny contact about 2 cm (1 inch) higher than the tin and wrap around the inside of the tin as a collar. Put half of the cake in the tin (you won't need the other half, so freeze for next time or make truffles). Pull the contact tight and secure with a paper clip and tape.

WHITE CHOCOLATE MOUSSE

2. To make the mousse, bring a pan with a little water to a simmer, then remove from the heat. Place the chocolate in a heatproof bowl, then place the bowl over the pan. Don't let the bowl sit in the water. Stir the chocolate until melted. Beat the cream cheese and sugar until smooth and creamy, then beat in the cooled melted chocolate. Heat the orange juice in a small pan and remove from the heat. Sprinkle with the gelatine and stir until dissolved. Cool slightly before beating into the cream cheese mixture. Fold in the cream, then the softly whipped egg whites. Pour the mousse over the cake base and gently tap the tin on the bench to level the surface. Chill for several hours or until firm.

ORANGE TOPPING

3. To make the topping, put the orange juice and sugar in a small pan. Stir over low heat until the sugar has dissolved. Sprinkle with the gelatine and continue stirring until it has dissolved. Remove from the heat and leave to cool. Arrange the sliced peach on top of the mousse. Carefully pour the topping over the cake. Refrigerate for several hours, or until the topping has completely set, before removing the cake from the tin. Carefully pull away the contact.