Passion Fruit Mousse Cake Recipe

A cake or a mousse? A light, no-secrets and delicious cake for you to serve and enjoy.

Dough Ingredients

• 2 cups (tea) of wheat flour
• 1 and ½ cup (tea) sugar
• ¼ cup (tea) of natural passion fruit juice
• ½ cup (tea) of water
• 4 eggs
• 1 tablespoon of baking powder

Mousse Ingredients

• 1 can of cream with whey
• 1 cup of natural passion fruit juice
• 1 cup (tea) boiling water
• 1 envelope of unflavored powdered white gelatin
• 8 tablespoons of sugar
• 3 whites

Coverage Ingredients

• 2 cups of chilled fresh cream
• 1 cup fresh passion fruit pulp with seeds
• 3 tablespoons of sugar
• 1 teaspoon vanilla essence
• 1 envelope of unflavored powdered white gelatin
• 1/3 cup (tea) of water
• 1 cup (tea) sugar

Dough Preparation Method

1. Grease a 30 cm diameter pan with butter, line the bottom with baking paper, also grease the paper and set aside.
2. Preheat the oven to medium temperature (180º).
3. Using a mixer, at maximum speed, beat the eggs until you obtain a creamy, whitish mixture.
4. Reduce the speed to low and add the remaining ingredients, mixing well after each addition.
5. Place the mixture in the pan and bake for approximately 40 minutes or until the dough is golden (a toothpick inserted into the dough should come out clean).
6. Remove from the oven and let cool.

How to prepare mousse

1. Freeze the passion fruit juice in an ice cube tray.
2. Unmold the ice cubes and set aside.
3. In a blender, add boiling water, sugar, gelatin and blend for 1 minute.
4. Without turning off the blender, add the egg whites and beat for 40 seconds.
5. Without stopping beating, add the cream.
6. Add the passion fruit cubes and beat quickly, just to mix.
7. Transfer the mixture to a bowl and, if the mixture is still soft, refrigerate until firm.

Coverage Preparation Method

1. Prepare a container with water and ice cubes. Reserve.
2. Using a mixer, at medium speed, beat the cream with sugar and essence until it starts to thicken.
3. Reduce the speed and continue beating the whipped cream until stiff peaks form. Reserve.
4. In a small bowl, add water, sprinkle with gelatin and let it soften for 5 minutes.
5. In a small pan, add the passion fruit pulp and sugar.
6. Place over high heat and let it start to boil.
7. Add the gelatin mixture and beat until the gelatin is well dissolved.
8. Place the pan in the container with water and ice cubes, stir occasionally so the mixture cools quickly and the gelatin begins to harden.

Cake Assembly

1. Unmold the cooled cake onto a serving plate and cut it into three layers.
2. Remove two layers of cake and set aside.
3. Spread half of the mousse over the cake layer on the plate.
4. Cover with the other layer of cake, spread the remaining mousse and, on top, place the last layer of cake.

Decorating the Cake

1. Spread the whipped cream all over the cake, completely covering the top and sides.
2. Place the remaining whipped cream in a pastry bag fitted with a serrated nozzle.
3. Decorate the entire side of the cake with strips in the direction of height.
4. On the top of the cake, make a checkerboard or stripes.
5. Fill in the squares or stripes with the gelatin mixture.
6. Refrigerate to firm the gelatin.
7. Serve.

Mom Tips

Capacity of the cup used is 240 ml.

Natural passion fruit juice can be replaced with industrialized juice.

Real whipped cream is made with fresh cream.

See also the Chantilly recipe – How to beat it and its secrets

If you prefer, you can also fill the cake with whipped cream in addition to the mousse.

The decoration shown is just a suggestion.