Passionfruit Mousse layer Cake

A delicate layered mousse cake combining curds, genoise sponge, and white chocolate decoration. The layer cake consists of different texture of sponge, mousse and curd. It’s not too sweet as the sourness of the passion fruit cut through the sweetness.

This cake takes slightly longer to make as it has three different elements- curd, mousse and sponge. The mousse is best to chill overnight before pouring the passionfruit glaze onto it.

I made this cake at Homesglen Tafe and re-produce it with a different decoration technique later on.

The recipe below is adapted from the Homesglen Tafe class. 

Make a 10 inches round cake

Genoise sponge: 

Eggs                              250gm

Sugar                            120gm

Plain flour                      100gm

Cornflour                       50gm

Melted butter (40C)       50gm

1.  Set oven temperature to 180°C, grease and line cake tins and weigh all the ingredients.
2. Place whole eggs and castor sugar in a mixing bowl and turn speed to medium- high. The volume of the eggs will increase and the mix will become pale and frothy. Continue mixing. Once the volume has tripled, reduce the speed to low. Mix for a further 2-3 minutes.
3. Stop the mixer and remove the bowl. Sieve over half the flour. Using a rubber spatula fold through the flour mixing around the side of the bowl and up from the bottom. Add the remaining sieved combined flour and continue mixing only until no flour particles are evident; any further mixing knocks air out of the batter.
4. Bake at 175°C for 35 minutes or for the smaller cakes 180°C for 20 minutes.

Passionfruit Curd :

Passionfruit pulp (strained)                         150ml

Castro sugar (1)                                         80gm

Unsalted butter                                          120gm

Eggs                                                          200gm

Castor sugar                                              80gm

1. Bring the passionfruit juice, sugar (1) and unsalted butter to boiling point.
2. Lightly whisk together the eggs and sugar (2).
3. Gradually add the boiled juice to the egg mixture, whisking continually, then return the whole mix to the saucepan.
4. Stir constantly over a low heat until the mixture returns to the boil. Transfer to a clean, dry bowl. Cover with plastic film and refrigerate.

Passionfruit mousse:

Gelatine leaf                                               8gm

Passionfruit pulp (strained)                         150ml

Caster sugar       (1)                                   60gm

Thickened cream                                       225 ml

Egg yolks                                                  80gm

Cater sugar         (2)                                  45gm

Semi - whipped cream                               450ml

1.       Soak gelatin in cold water.

2.       Bring passion fruit pulp, 60g sugar (1) and 225ml cream to boiling point.

3.       Combine egg yolks and remaining sugar (2), mixing lightly to combine.

4.       Slowly pour the boiled ingredients onto the yolks while stirring. Transfer the mix back in to the saucepan and cook over a low heat until the anglaise thickens (82-85°c). Do not boil.

5.       Transfer to a clean, dry, large bowl and add drained gelatin; stir until dissolved. Set aside to cool.

6.       When the passion fruit base is cool, fold in the cream. Do not allow the mousse to set. At this stage the gâteau must be assembled.

Passionfruit Glaze :

Passionfruit pulp strained                            250gm

Water                                                        150gm

Sugar                                                         125gm

Gelatin                                                       10gm

1.   Boil the water, sugar and passion fruit pulp.
2. Drain and squeeze the gelatin; add to the hot base and stir to dissolve.
3. Allow to cool slightly before pouring on the mousse.

To assemble the cake

1. Line the inside of the cake ring with plastic Acetate strip (5mm high).
2. Place the round vanilla sponge in the bottom and soak with sugar.
3. Spread a layer of passionfruit curd.
4. Pour in the mousse and spread evenly.
5. Allow the mousse to set in the fridge for 4 hours or overnight prior to service.
6. Top it with the passionfruit jelly, allow the jelly to set.