Passion Fruit Mousse Cake Bolo Mousse De Maracuya Recipes

PASSION FRUIT MOUSSE CAKE

Steps:

• Preheat oven to 350°F.
• Prepare 3 8-in round cake pans by lightly greasing and flouring them. Set aside.
• In the bowl of an electric mixer, beat sugar and butter until light and fluffy.
• Add the eggs, one at a time. Continue beating on high speed for about 3 more minutes.
• In a separate large bowl, sift together flour, baking powder, and salt.
• Reduce speed. Add juice and mineral water.
• Gently stir in dry ingredients.
• Evenly distribute batter into prepared cake pans and bake 30-35 minutes, or until toothpick inserted into the center comes out clean.
• Remove from oven and let cook in pans for 5 minutes. Remove cakes from pans and let cool completely on a cooling rack.
• In a small bowl, bloom gelatin by sprinkling it over 3 tbsp water. Set aside for 5-10 minutes.
• In another bowl, beat egg whites until firm peaks.
• In a blender, blend condensed milk and passion fruit concentrate.
• Stir in cream and dissolved gelatin.
• Transfer to large bowl and fold in egg whites.
• Cover and chill in refrigerator until firm.
• Combine sugar and water in medium heavy-bottomed saucepan.
• Simmer without stirring until syrup-like.
• In the bowl of an electric mixer, beat egg whites until soft peaks form.
• On medium speed, carefully add sugar syrup in a slow steady stream down the side of the bowl.
• Beat on high speed until fluffy, light, and cool (about 7 minutes).
• Line an 8-inch springform pan with plastic wrap or aluminum foil.
• Place on cake layer in pan, then brush layer with 3 tbsp of passion fruit juice. Add 1 cup of mousse to layer and spread evenly.
• Gently place second layer and repeat process.
• Add final layer and brush with remaining passion fruit juice.
• Wrap tightly with plastic wrap and refrigerate until set (minimum 2 hours).
• Remove from refrigerator, and gently remove from pan.
• Cover cake with frosting and serve!
• Optional
• Add pineapple flowers as a decoration. Instruction can be found here.

BRAZILIAN PASSION FRUIT MOUSSE (MARACUJA)

Steps:

• Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
• In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

PASSION FRUIT MOUSSE CAKE - BOLO MOUSSE DE MARACUYA

Steps:

• Preheat oven to F.
• In the bowl of a standing mixer, add the cake mix, 3 eggs, 2 egg whites, 1/3 cup vegetable oil, 1/3 cup buttermilk, and 1/3 cup water. Mix for 2 minutes or until well blended.
• Line the bottoms of 2 9-inch cake pans with wax paper, and divide the cake mix between the 2 pans.
• Bake for 20 to 25 minutes, until the center of the cake springs back when lightly pressed.
• Let cakes cool 10 to 15 minutes in the pans. Run a knife around the edge of the cakes and flip them out of the pans. Set aside to cool.
• While the cakes are baking, make the mousse: Sprinkle the gelatin over the water and set aside for 5 minutes. Microwave for 15 seconds or until gelatin is dissolved (do not overheat). Whisk the melted gelatin into the passion fruit pulp and set aside.
• Make the cake soaking syrup: Bring 3/4 cup passion fruit pulp and 3/4 cups sugar to a boil. Boil for 1 minute, and remove from heat. Let cool and set aside. When cool, stir in 2 tablespoons rum.
• Make the Italian meringue: Add egg whites to the clean bowl of a standing mixer. In a saucepan, bring 1 cup sugar and 1/2 cup water to a boil. Boil for 3 to 4 minutes, until the syrup starts to thicken and the bubbles are popping slowly.
• Until the whisk attachment, beat the egg whites until soft peaks form.
• Slowly add the hot sugar mixture to the egg whites. Pour syrup in a thin stream down the side of the bowl to prevent splattering. Work carefully to avoid burns.
• Beat the meringue on high speed for 2 minutes, then reduce the speed to low and continue to beat so that the meringue will cool.
• While the meringue cools, beat one cup of whipping cream until very soft peaks form. Do not overbeat.
• Fold the passion fruit/gelatin mix gently into the egg whites. Do not overmix.
• Whisk a small amount of the meringue/passion fruit mixture into the whipped cream, then gently fold all of the whipped cream back into the meringue mixture.
• Slice each cake layer in half horizontally, so that you have 4 layers. Line the bottom of a 9-inch springform pan with a circle of wax paper. Butter the inside of the springform pan .
• Place one cake layer, cut side up, in the bottom of the springform pan. Brush the cake with 1/4 of the syrup. Spread 1/3 of the mousse over the cake.
• Cover mousse with another cake layer, and brush the cake with syrup. Spread another 1/3 of the mousse over the cake.
• Continue to layer, ending with the fourth cake layer. Press cake down gently into the pan. Brush top of cake with syrup. Chill thoroughly, at least 4 hours to overnight.
• Pop the side of springform pan off of cake in one quick motion. Gently lift ring off, leaving the cake on base.
• Add sugar to two cups chilled whipping cream , and beat until stiff peaks form. Stir in vanilla. Spread whipped cream around sides of the cake and on top. You can also use a pastry bag with a star tip to pipe the whipped cream onto the top of the cake. Decorate with fruit, and serve chilled.