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Passionfruit and Raspberry Mousse Cake

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Oct 14, 2018

Passion rasp nut

When I had the pleasure of making a wedding cake, the initial wishes of the couple were passionfruit, raspberry and nutty cake bases. I was quite sceptic of the combination, I have to admit, but it is a wonderful summer cake.

It is an advantage to bake the cake the day before and pack it in cling film when it is cooled completely and freeze it. That way it is easier to divide the cake into two layers when assembling the cake.

8-10 persons

Ingredients

Nutty cake layers

  • 100 g hazelnuts
  • 70 g almonds
  • 1/2 tsp vanilla powder
  • 1 tsp baking powder
  • 25 g Digestive biscuits
  • 10 g rich tea biscuits
  • 100 g egg whites
  • 170 g light demerara sugar

Raspberry mousse

  • 3 leaves of gelatine
  • 1 pod of vanilla
  • 4 tbsp icing sugar
  • 200 g raspberries
  • 1/2 lemon
  • 100 g Greek yoghurt
  • 200 ml heavy cream

Passionfruit mousse

  • 3 leaves of gelatine
  • 200 g passionfruit juice (with seeds) – about 8-10 passion fruits
  • 30 g icing sugar
  • 1 pod of vanilla
  • 1/2 lemon
  • 120 g Greek yoghurt
  • 120 ml heavy cream

Passionfruit gel

  • 1,5 leaves of gelatine
  • 160 g passionfruit juice (with seeds) – about 5 passion fruits
  • 20 g icing sugar

Decoration

  • Fresh raspberries
  • Crystallised white chocolate (50 g sugar, 50 g water, 50 g white chocolate. Bring sugar and water to the boil until it reaches 133C degrees. Remove the pot from the heat and pouring the finely chopped white chocolate into it while you start beating it with an electric hand mixer. Scrape the crystallized chocolate on to a piece of baking paper and let it cool off. Save the leftover crystallized chocolate in an airtight container).

Directions

Nutty cake layers
Toast the hazelnuts in a 200C degrees hot oven for 5-10 minutes. Keep an eye on them so they do not burn. Rub them between your hands or in a tea towel until the shells fall off. Cover the base of an 18 cm springform tin with baking paper.

Blend the hazelnuts and almonds coarsely in a small blender. Pour it into a bowl and continue blending the vanilla powder, baking powder and the two kinds of biscuits finely. Pour it on top of the nuts in the bowl. Set aside.

Beat the egg whites until they start foaming. Add the sugar a little at a time and beat it until stiff peaks. Fold the nutty flour mixture into it and make sure it is completely incorporated. Pour the batter into your springform pan and bake it for about 15-20 minutes (or until the cake is firm).

Let the cake cool off slightly in the tin. Run a sharp knife along the edge of your cake to loosen it. Place the cake on a rack (still with the parchment paper on the bottom of the cake so that it does not stick to the rack) and let it cool off completely.

Raspberry mousse
Soak the gelatine leaves in plenty of cold water for about 10 minutes.

Scrape out the vanilla seeds from the vanilla pod and mix the seeds with the icing sugar. Place raspberries, the empty vanilla pod, vanilla seeds+icing sugar and the lemon juice in a small sauce pan and bring it to the boil. Mash the berries with a spoon. Place a sieve over a bowl, pour the raspberries through the sieve and lightly press the berries so that you get all the juices, but none of the seeds.

Squeeze the gelatine leaves free from water and melt it in the hot raspberry juice. Let it cool off till “finger warm”.

Whip the heavy cream until soft peaks.

Put the yogurt into a clean bowl, give it a stir and pour in some of the cooled raspberry juice. Stir well. Pour in the rest of the juice and stir well again. Fold in a small amount of the whipped cream and then pour the juice/yogurt into the rest of the whipped cream and fold it together.

Divide the nutty cake into two layers and place one of them in a 20 cm springform tin. Line the sides of the tin with acetate cake liner and pour the raspberry mousse over the cake layer. Make sure it fills up around the sides of the cake layer.

Place the cake in the freezer while you prepare the passionfruit mousse:

Passionfruit mousse
Soak the gelatine leaves in plenty of cold water for about 10 minutes.

Scrape out the pulp and seeds from the passion fruits into a sauce pan. Bring it to a boil to make the pulp loosen from the seeds. Place a sieve over a bowl and pour the pulp and seeds into the sieve. Stir it with a spatula to get all the good juices into the bowl (remember to scrape the outside of the sieve) until there is almost only seeds left in the sieve. Pour the juice back into the sauce pan and heat it up again together with icing sugar, vanilla seeds and lemon juice. Take it off the heat. Squeeze the water from the gelatine leaves and melt it in the hot juice. Let it cool to room temperature while you whip the heavy cream until soft peaks.

Stir a little bit of the cooled juices into the yoghurt. Then mix the rest of the juice into the yoghurt. Take a dollop of whipped cream and fold it into the yoghurt. Pour the yoghurt into the whipped cream and fold it carefully until incorporated.

Remove the cake from the freezer. Place the second cake layer on the raspberry mousse. Pour the passionfruit mousse over the cake layer. Start by filling up the space along the outside of the cake layer and then spread out the rest of the mousse evenly. Slam the tin onto the work surface to get any air bubbles to the surface. Smooth the surface of the cake. Place the cake back in the freezer until the mousse has set (about 2 hours).

Passionfruit gel
NB Here you can choose whether you want to pour the gel over a frozen cake, and thereby have to work fast as the gel will set almost immediately, or you want to thaw the cake a little in the fridge before you pour the gel over the cake.

Soak the gelatine leaves in plenty of cold water for about 10 minutes.

Scrape out the pulp and seeds from the passion fruits into a sauce pan. Bring it to a boil to make the pulp loosen from the seeds. Place a sieve over a bowl and pour the pulp and seeds into the sieve. Stir it with a spatula to get all the good juices into the bowl (remember to scrape the outside of the sieve) until there is almost only seeds left in the sieve. Pour the juice back into the sauce pan and heat it up again together with icing sugar until it is dissolved. Remove from the heat. Squeeze the water from the gelatine and melt it in the warm juice.

Let it cool down until it starts to thicken a little. Remove the cake from the freezer and pour the gel carefully over the cake. Tilt the cake a little to spread out the gel. Place the cake in the fridge until the gel has set.

Before serving: loosen the springform tin and run a knife between the cake and the acetate cake liner to get the smoothest sides possible. Lift the cake carefully from the springform tin using a long palette knife or the like and place it on your serving dish.

Decorate the cake with fresh raspberries and crystallized white chocolate.

Passion rasp nut Passion rasp nut

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