I got thsi recipe from "Making beautiful cakes" by the family circle. It's a deliclious and impressive cake for a special occasion. And you will find it's actually easy to make. The recipe suggests that if peach can't be found, use other stone fruit that is in season.

one 20 cm (8 inch) round cake. (The recipe suggests using coconut cake, but you could use butter cake.) ** The coconut cake is at bellow.

shiny contact paper

Mousse:
150g (5 oz) white chocolate, chopped
150 g (5 oz) caster sugar
80ml (2 3/4 fl. oz.) orange juice
3 t. gelatine
300 ml (10fl. oz) cream, whipped
2 egg white, whipped to soft peak

Topping:
125 ml (4 fl. oz.) fresh strained orange juice
1 T. caster sugar (It's 20ml for Australian standard.)
3/4 t. gelatine
1 large peach, cut into wedges

1. Slice the cake in half horisontally. 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.
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 bolw 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, 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.
#. To make the topping, put the orange juice and sugar in a small pan. Stir over low heat until the sugar has dissolved. Remove from the heat and leave to cool. Arrange the sliced peach on top of the moussee. Carefullu 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.

Ahead of time: CAn be kept, covered, in the fridge for 3 days.

** Coconut cake
250g (8oz) self-raising flour
45 g (1 1/2 oz) desicated coconut
220g (7 oz) caster sugar
60 g (2 oz) ground almonds
250 ml (8 fl. oz.) buttermilk
2 eggs
1 t. vanilla essence
150g (5 oz) butter, melted

1. Preheat the oven to moderate 180C/350F/Gas 4. Brush a deep 20 cm (8 inch) round cake tin with melted butter or oil. Line the base with baking paper.
2. Mix the sifted flour, coconut, sugar and alomonds in a large bowl and make a well in the center.
3. Pour the combined buttermilk, eggs, vanilla and butter into the well and stir with a metal spoon until smooth.
4. Pour the mixture into the tin and smootn the surface. bake for 1 hour, or until a skewer comes out clean when inserted into the center of the cake. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

Storage time: Can be kept in an airtight container in the fridge for up to a week, or for 3 days in an airtight container in a cool dry place. Can also be frozen for up to 2 months.