Passion Fruit Mousse Cake

Wanted to mimic a passion fruit meringue cake for a birthday occasion after tasting one not long ago. However mission declared dead because my meringue wouldn't puff up and crack.

Since the meringue didn't work, I opted for a passion fruit mousse cake. I went on to bake a passion fruit chiffon cake which was so soft that I had much difficulty slicing it into 3 layers. I wouldn't recommend that you bake this chiffon cake as a base, so I did not post recipe for the chiffon. I doused the cake with passion fruit mousse and interlaced it with a layer of fresh strawberry cubes and a layer fresh mango cubes.

I don't know what the cake as a whole will taste like but I can tell you the mousse is very aromatic and delicious. Will have to wait for the birthday guy to cut the cake before I can taste it and get a cross section photo.





Cake base:
3 pieces of cake base about 1 cm in height
Click here for cake base recipe.

Passion Fruit Mousse: (18cm)

Ingredients:
100g passion fruit filling (strain the seeds)
1 tsp passion fruit essence
2 yolks
125ml milk
20g sugar
12g gelatin dissolved in 3 tbsp hot boiling water
300ml whipping cream
2 tbsp icing sugar

Mango cubes as desired
Strawberry cubes as desired

Method:
1. Beat yolks still smooth with a hand whisk.
2. Boil milk and sugar in a saucepan till bubbling. Pour this into the beaten egg yolk, stirring constantly to prevent curdling.
3. Stir in the passion fruit filling, essence and gelatin solution till well mixed.
4. Whip cream with icing sugar still about 70% stiff or mousse state.
5. Add a little whipped cream into the passion fruit mixture, mix well. Gently fold the passion fruit mixture into the rest of the whipped cream.
6. Put a layer of cake base into cake pan or cake ring, top with passion fruit mousse and mango cubes. Place another piece of cake base over the mango layer, top with passion fruit mousse and strawberry cubes. Finally put the last layer of cake base over the strawberry layer and top with all the rest of the passion fruit mousse. Smoothen the surface and chill in the refrigerator for at least 2 hours.

Passion Fruit Jelly Topping:
Ingredients:
50g passion fruit filling (with seeds)
60ml warm water
1 tsp gelatin dissolved in 1 tbsp hot boiling water

Method:
1. Mix passion fruit filling with warm water and stir till well combined.
2. Stir in the gelatin solution till well mixed. Leave to cool.
3. Pour the cooled jelly topping over the chilled cake. Chill for at least 1.5 hours.
4. Decorate as desired.

Notes:
The amount of mousse is just enough for a 18cm cake.