Passion Fruit Mousse Cake Recipe
Ingredients:
Cake Base:
Granulated sugar: 200 grams
Large eggs: 4 (approximately 200 grams)
Unsalted butter, melted: 100 grams
Baking powder: 5 grams
Vanilla extract: 5 grams
Milk: 100 grams
Passion Fruit Mousse:
Passion fruit pulp (fresh or frozen): 300 grams
Granulated sugar: 200 grams
Heavy cream: 400 grams
Unflavored gelatin: 12 grams
Water: 60 grams
Passion Fruit Glaze:
Passion fruit pulp: 200 grams
Granulated sugar: 100 grams
Cornstarch: 8 grams
Water: 60 grams
Frosting:
Heavy cream: 500 grams
Powdered sugar: 50 grams
Vanilla extract: 5 grams
Instructions:
1.Cake Base:
-Preheat the oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
-In a large bowl, beat the eggs and sugar until light and fluffy.
-Add the melted butter and vanilla extract, and mix well.
-Sift the flour and baking powder together, then fold into the egg mixture alternately with the milk.
-Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
2.Passion Fruit Mousse:
-In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
-In a saucepan, combine the passion fruit pulp and sugar, and heat until the sugar dissolves.
-Remove from heat and stir in the bloomed gelatin until fully dissolved. Let it cool to room temperature.
-In a large bowl, whip the heavy cream until stiff peaks form.
-Gently fold the cooled passion fruit mixture into the whipped cream until well combined.
3.Passion Fruit Glaze:
-In a saucepan, combine the passion fruit pulp, sugar, and cornstarch.
-Add the water and cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
-Remove from heat and let it cool to room temperature.
4.Assembly:
-Place one cake layer on a serving plate and spread a layer of passion fruit mousse on top.
-Place the second cake layer on top and cover the entire cake with the remaining mousse.
-Chill the cake in the refrigerator for at least 2 hours to set.
5.Frosting:
-In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
-Frost the chilled cake with the whipped cream, creating decorative swirls with a piping bag if desired.
6.Finishing:
-Pour the cooled passion fruit glaze over the top of the cake, allowing some to drip down the sides.
-Garnish with additional passion fruit seeds if desired.
-Chill the cake for another hour before serving.