Last weekend lovely lady Amelia's De-ssert called me saying that she has gotten me some passion fruits. All this happened is one day I text her to ask her where she buy the passion fruits as I have not able to get it anywhere my area here and she has been so kind enough to get me one BIG bag full of passion fruits.... and more with some of her freshly baked and steamed tapioca kuihs. Hop over to check out her delicious tapioca kuih that she posted recently. So delicious and yummy!
I've bookmarked this Orange Passion Fruit Mousse cake for quite awhile now. This mousse cake was made out from the inspiration from Tish Boyle's Meyer Lemon Mousse Cake ! I have used her recipe and modify it to become Orange Passion Fruit Mousse Cake.
Orange Passion Fruit
Mousse Cake
The cake inspired from Tish Boyle's Lemon Mousse Cake
Genoise:
100 g
sifted cake flour
1/8
teaspoon salt
4 large
eggs
80g
caster sugar
1
teaspoon vanilla extract
57g
unsalted butter, melted and cooled
Ginger Syrup:
160ml
water
80g
caster sugar
½” piece
fresh gingerroot, peeled and thinly sliced
Orange Mousse:
60ml
water
2 tsp
powdered gelatin
1 cup
freshly squeezed orange juice
1 tbsp
finely grated orange zest
180g
caster sugar
6 large
egg yolks
1 tsp
vanilla extract
360ml
heavy cream
Passion Fruits Jelly:
2 tbsp
water
1 ½ tbsp
powdered gelatin
4-5
passion fruits
80g
caster sugar
280ml
water
Make the genoise:
1. Position a rack in the center of the oven and
preheat the oven to 180°C. Grease the
bottom and sides of a 9” round cake pan. Dust
the pan with flour and set aside.
2.
In a medium bowl, sift together the cake flour and salt. Whisk to combine and
set
aside.
3. In the bowl of an electric mixer, whisk
together the eggs and sugar by hand. Set the
bowl over a saucepan of simmering water,
making sure that the bottom of the bowl
does not touch the water. Heat the egg
mixture, whisking constantly, until the eggs
are
warm. Transfer the bowl to the electric mixer stand and, using the whisk
attachment, beat on high speed until the mixture
has tripled in volume, about 8
minutes. Reduce the speed to low and beat in
the lemon zest and vanilla extract.
4. Resift one-third of the flour mixture over the
batter and gently fold it in with a rubber
spatula. In two more additions, sift in the
remaining flour mixture, again folding in
gently. Have the melted butter in a small
bowl. Scoop about 3/4 cup of the cake batter
into the bowl and stir until blended. Fold
this mixture into the remaining cake batter.
Scrape the batter into the prepared pan.
5. Bake the cake for 18 to 22 minutes, until the
top springs back when lightly touched
and a
tester inserted into the center comes out clean. Cool the cake in the pan for
15
minutes.
Invert the cake onto the wire rack and cool completely.
Make the Ginger Syrup:
1. In a small saucepan, combine the water and
sugar and bring to a boil over medium
high heat, stirring occasionally just to
dissolve the sugar. Remove the pan from the
heat
and add the ginger slices. Let stand at room temperature until ready to use.
Make the mousse:
1. Pour the water into a medium saucepan and
sprinkle the gelatin over it. Let the
gelatin soften for 5 minutes.
2. Whisk in the orange juice, zest, sugar,
and egg yolks. Place the pan over medium heat
and
cook, whisking constantly, until the mixture thickens and reaches 80°C on an
instant-read thermometer. Pour the mixture
through a fine-mesh sieve into a
medium bowl. Stir in the vanilla extract.
3. Set the bowl containing the orange mixture in
a large mixing bowl filled one-third of
the way with ice water (be careful that the
water doesn’t splash into the orange
mixture). Stir the orange mixture
frequently until it is completely cool, about 10
minutes.
4. In the bowl of an electric mixer, using the
whisk attachment, whip the heavy cream at
medium-high speed to firm peaks. Fold the orange
mixture into the whipped cream.
(The cake can be assembled now.)
Make the Passion Fruit Jelly:
(Please only makes
this Jelly only when the cake has been assemble and the mousse has been set in
the fridge after 3-4 hours)
1. In a small bowl, pour in the 2 tbsp water and sprinkle the
gelatin over and let the
gelatin soften for 5 minutes.
2. In a small saucepan, bring all the rest of
the ingredients and bring to boil for about
2-3 minutes. Once comes to a boil, pour the mixture
through a fine sieve into another
small saucepan and put back to the heat
on and pour the soften gelatin in. Keep
stirring the mixture for about 1-2
minutes.
* I
add in one tablespoon of the passion fruit seeds in that been sieve out
earlier.
3. Let it cool.
Assemble the cake:
Cut the
genoise cake horizontally into 2 layers. Arrange a cake layer, cut side up, in
the bottom of a 9” springform pan, centering it so that the gap between the
cake and the side of the pan is even all the way around.
Generously
brush the cake with half of the Ginger Syrup. Scrape half of the mousse on top
of the cake and, using a small offset metal spatula, spread it into an even
layer, letting the mousse fill the gap between the cake and the side of the
pan. Arrange the remaining cake layer, cut side up, on top, centering it.
Brush the
cake with the remaining Ginger Syrup. Scrape the remaining mousse on top and
spread it into an even layer as before. Refrigerate the cake for at least 3
hours until set.
Once the
Cake has been set, (do the Passion Fruits Jelly now).
Once the
Passion Fruits Jelly has been cooled, slowly pour in the jelly on top of the
mousse cake and refrigerate the cake for at least another 3-4 hours.
Serve the cake:
Run a
sharp, thin-bladed knife under hot water and wipe dry. Run the knife between
the cake and the side of the springform pan, reheating it as necessary. Remove
the side of the springform pan. Use a small metal spatula to smooth the mousse
on the sides of the cake, if necessary. Refrigerate the cake if not
serving immediately.
Absolutely delicious...... full of citrus flavour and the passion fruits just taste heavenly!
Forgotten to smoothen the sides of the cakes!
