Passion fruit mousse cake
A friend gave him a bag of passion fruits, made juice several times, and kept a few to make a mousse cake as a gift to her. Today, when I was sending my daughter to school, I stopped by the farm outlet store to buy eggs and decided to make a cake. In order to save time, I used a baking sheet to bake the cake. Because my friend liked to eat cakes, the cake was made thicker. The mousse made from passion fruits smells so fragrant, and it's sweet and sour. It's quite delicious!
Recipe Recommendations
- egg yolk of 6
- low-gluten flour 1/2 cup
- protein of 8
- whipped cream 350ML
- water 27 grams
- Kiwi of 2
- strawberry of 3
- grape appropriate amount
- sugar 3大匙+1/4杯+92 grams
- corn oil 1/4杯，60ml
- honey 3 tablespoons
- vinegar few drops
- gelatin powder 1小包，7 grams
- sweet and sour
- baking
- several hours
- ordinary
Steps for Passion fruit mousse cake
1
Passion fruit juice: (5 passion fruits) Wash the passion fruits and cut them in half.
2
Dig out the fruit pulp.
3
Put it in a blender and stir.
4
Strain out the juice, add honey and mix well.
5
Cake body: Put egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until hard and frothy.
6
Add the egg yolks to the oil, passion fruit juice and sugar and stir until the oil and water are mixed.
7
Sieve in the flour and mix until free of particles.
8
Add 1/3 protein paste and egg yolk paste and mix well.
9
Pour into the remaining 2/3 of the protein paste and stir well.
10
Pour into a baking sheet covered with oil paper or tinfoil paper, smooth out, and shake lightly a few times to create large bubbles. (My baking sheet is 37cm*28cm.)
11
Put it into a preheated 350F/180C oven and bake for 20 minutes, take out the upside down and place it on the baking net, tear off the oil paper while it is hot, and let cool.
12
Place the 8-inch mold base on the cake and cut 8-inch cake slices.
13
The other piece is rounded with scraps.
14
Lay the intact cake slice in a 9-inch movable bottom mold.
15
Leave a few pieces of yellow peaches for decoration, and dice the rest.
16
When everything is ready, you can make Italian meringue: Put the egg whites in a clean water-free container, add 20 grams of sugar, and beat on medium speed until a fine foam appears.
17
Use a small saucepan to put 27 grams of water, add 72 grams of sugar, and cook until bubbles appear.
18
Slowly pour the cooked syrup into the egg white in a thread, stirring at high speed.
19
Beat the meringue until you pick up the egg beater and the tail appears upright and shiny.
20
Passion fruit mousse: Soak geldine powder in 125ML passion fruit juice for 10-15 minutes, melt in water, and let cool.
21
350ml of whipped cream in 1/4 cup sugar and beat until stiff.
22
Stir in passion fruit geldine liquid.
23
Add meringue.
24
Stir well.
25
Pour 1/2 of the mixed mousse into the cake mold, cover the cake slices, and sprinkle with diced yellow peaches.
26
Place another cake piece and press lightly.
27
Pour in the remaining mousse and scrape it flat, place it in the refrigerator for more than 3 hours. (It's best to leave it overnight.)
28
Use a hair dryer to blow slowly along the cake mold for 2-3 times, or cover the outside of the cake mold with a hot towel for a while, and remove the mold.
29
Peel and slice the kiwi fruit, cut the strawberries in half, and wash the grapes.
30
Decorate the cake with fruit.
31
Passion fruit has a strong flavor and everyone says it is delicious.