Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Nectarine mousse:
1 1/2 lb Nectarines
1/2 c Sugar
5 ts Unflavored gelatin
1/4 c Lemon juice
1/4 c Peach schnapps
1 1/2 c Heavy cream, well chilled
Genoise cake (see recipe)
Peach syrup:
1/4 c Sugar
1/3 c Peach schnapps
Peach glaze:
1 1/4 ts Unflavored gelatin
3/4 c Peach preserves or jam
3 tb Peach schnapps

Halve, pit, and chop nectarines and, in a heavy saucepan, combine
them with sugar and 1/2 cup water. Bring to a boil, stirring, and
cook it at a slow boil, stirring occasionally, for 15 minutes. In a
food processor, puree the mixture and force it through a fine sieve
into a large bowl, pressing hard on the solids. In a small saucepan,
sprinkle gelatin over the lemon juice and schnapps, let it soften for
5 minutes, then heat mixture over low heat, stirring, until gelatin
has dissolved. Stir gelatin into nectarine puree, blending the
mixture well. Let it cool to room temperature. In a chilled bowl,
beat the cream until it holds soft shapes, (not as stiff as soft
peaks) and fold it into the nectarine mixture. Trim the Genoise and
cut it into three layers, horizonally. Peach Syrup: In a small
saucepan, combine the sugar and 1/4 cup water. Bring to a boil,
stirring until sugar is dissolved, and stir in the schnapps. Let the
syrup cool to room temperature. Assembly: Center one layer in the
bottom of a 9-1/2-inch springform pan and brush with half the peach
syrup. Pour half the mousse over the cake and top it with another
layer of Genoise. Brush with the remaining peach syrup and pour the
remaining mousse over the cake, rapping on the side of the pan to
expel any air bubbles and smoothing the surface. Chill for 2 hours,
or until it is set. Peach Glaze: In a small bowl, sprinkle gelatin
over 3 Tbsp cold water and let it soften for 5 minutes. In a small
saucepan, combine the preserves and schnapps, bring mixture to a
boil, stirring, and simmer it for 1 minute. Remove pan from heat, add
gelatin mixture, stirring until gelatin is dissolved, and strain the
mixture through a fine sieve into a bowl, pressing hard on the
solids. Assembly: Pour all but about 2 Tbsp of Peach Glaze over
top of the mousse cake, covering it completely, and chill the cake
for 2 hours, or until glaze is set. While cake is chilling, in a food
processor, grind the remaining Genoise layer into fine crumbs. Toast
the crumbs in a jelly-roll pan in a preheated 350f oven for 5-8
minutes or until they are golden. Reserve. Cut half the nectarine
into thin slices, and arrange them decoratively on top of the cake in
a pinwheel pattern. Brush the remaining glaze over the nectarine
slices and chill the cake, covered, for 1 hour, or until the newly
applied glaze is set. Run a thin knife around the edge of the pan and
remove the side of the pan. Working over a sheet of wax paper, coat
sides of cake with the cake crumbs. Let cake stand at room
temperature for 20 minutes before serving.

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