Sunday, 19 May 2013

Tangy Tropical Passion Fruit Mousse Cake


This cake is summer!
This cake has 4 parts to it.  Each piece is not difficult but it will take at least 2 hours.

This is not for everyone to make, but if you have extra time this is worth trying.

The bottom is a thin layer of pistachio flavored cake. Followed by a passion fruit mousse. The white filling is a yogurt cream mousse and it is all topped by a raspberry mousse.

The sauce on the cake is extra passion fruit puree drizzled over the top.

This cake pairs well with a cup of coffee or an icy pina colada - just depends on your mood.

This recipe is ordered in the most efficient way to make the cake.


Recipe:
One 18 cm x 5 cm cake ring and one 12 cm x 5 cm ring
Put plastic on one side
of the ring and secure with a
rubber band

Prepare the 12 cm ring by lightly oiling the inside of it with salad oil then place plastic wrap at one end and secure with a rubber band.

Yogurt Mousse:
150 grams plain yogurt
10 grams lemon juice
20 grams fresh cream (36%)
6 grams gelatin (softened in water)
dash of vanilla essence

1. In small bowl placed in hot water in a sauce pan on top of the stove, put the lemon juice, softened gelatin and vanilla and stir until it melts. Take off the heat and add the cream - put back over the hot water if it thickens too thickly. Then add this mixture to the yogurt. Mix quickly and pour inside the ring.
2. Put on a plate and put in the refrigerator for at least 30 minutes before using.

Cake:
113 grams almond powder (sifted)
113 grams powdered sugar (sifted)
40 grams pistachio paste
3 eggs (mixed)
4 egg whites
25 grams sugar
30 grams flour (sifted)
30 grams butter (melted over hot water)

1. In a standing mixer (or use a hand mixer), combine the almond powder, powdered sugar and pistachio paste. Mix until blended. Slowly add in the 3 eggs in portions.
2. Make meringue. Whip the egg whites so that they begin to be fluffy then add in the sugar in 4 portions and continue to mix. The egg whites should form soft peaks.
3. Add the meringue to #1 in portions and mix with a spatula. Add in the sifted flour and use a spatula to mix. Add in the melted butter and mix with a spatula.
4. Pour into a large shallow baking pan. Bake at 190 degrees Celsius for 20 minutes.


Passion Fruit Mousse:
165 grams passion fruit puree
12 grams gelatin (softened in water)
10 grams kirsch liquor
30 grams sugar
170 grams fresh cream (36%)

1. Put the puree in a small sauce pan and heat lightly. Add in the sugar and kirsch and mix.
2. Take off the heat and add the gelatin.
3. Pour into a bowl and let cool.


Raspberry Mousse:
165 grams raspberry puree
12 grams gelatin (softened in water)
10 grams raspberry liquor
30 grams sugar
170 grams fresh cream (36%)

1. Put the puree in a small sauce pan and heat lightly. Add in the sugar and kirsch and mix.
2. Take off the heat and add the gelatin. 
3. Pour into a bowl and let cool.

These next couple of steps need to be done quickly so first get everything organized. Decide which mousse you want on the bottom & top - it is up to you. Prepare the 18 cm ring by lining the inside with mousse film. Use the 18 cm ring and cut a piece of cake to fit in the bottom. 
Purees and cake are all ready to go
1. Remove the yogurt mousse and place on a plate and put back in the refrigerator.

2. We will use the passion fruit for the bottom. In a separate bowl, whip the 170 grams fresh cream until just becoming a little stiff. Whisk the passion fruit mixture so it is loose because it becomes lumpy when the gelatin starts to get firm. Add the whip cream to the puree in portions and mix with a spatula. Keep mixing and combining until all of the puree is well mixed. 
3. Pour the puree into the bottom of the 18 cm ring on top of the cake. Place the yogurt mousse on top. Put the in the refrigerator for at least 15 minutes so that the mousse starts to firm.

Mixing the raspberry puree and fresh cream
4. Now whip the 170 grams fresh cream for the raspberry mouse. Again, whisk the puree if it has become lumpy (may need to heat lightly if too lumpy). Add the fresh cream to the puree using a spatula in portions. Mix everything until well mixed. 
5. Take the 18 cm ring from the refrigerator and pour the raspberry mousse on top. Use a spoon to ensure the mousse covers all of the yogurt mousse and the insides of the ring. Smooth the top using a palette knife.
6. Put in the refrigerator for at least 1 hour before cutting.



After the mousse firms, remove the ring and the film. Drizzle extra puree for decoration.

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