Passion fruit mousse cake and chocolate.
A special combination.
The cake that will not be missing from the holiday tables!
A relatively simple recipe.
INGREDIENTS
============
SPONGE CAKE
28 x 18cm
-----------------------
- 3 eggs
- 70g sugar
- 60g flour
- 20g cocoa
- 20ml vegetable oil
- 3g baking powder
- a pinch of salt
🔥 180 ° C
⏰ 12 minutes, no ventilation
SYRUP
----------
- water
- sugar
- vanilla essence
FRUIT OF PASSION MOUSSE
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- 200g CORE of passion fruit
- 100g sugar
- 5g gelatin granules
- 3 tablespoons of water
- 170g cold whipping cream
MILK CHOCOLATE MOUSSE
----------------------------------------------
- 120g milk chocolate
- 100g hot whipping cream
- 3g gelatin granules
- 2 tablespoons of water
- 140g cold whipping cream
GANACHE FOR DECOR
-------------------------------------
- 150g dark chocolate
- 150g hot whipping cream
METHOD OF PREPARATION
=======================
SPONGE CAKE
------------------------
Incorporate the oil into the yolks like mayonnaise.
Beat the egg whites with a pinch of salt until you get a strong meringue.
Gradually add the sugar.
Add flour and baking powder and mix with a spatula.
Add the cocoa.
Put the obtained composition in a 28x18 cm tray.
Bake at 180° C for 12 minutes.
FRUIT OF PASSION MOUSSE
----------------------------------------------
Put the core of the passion fruit in a pot, add the sugar and cook for 2 minutes.
Pass through a sieve to remove the seeds.
Hydrate the gelatin, then heat it for 6 seconds in the microwave.
Add the gelatin over the fruit puree.
Set aside until it reaches room temperature.
Mix cream for whipped cream, cold.
Incorporate whipped cream into the fruit puree.
MILK CHOCOLATE MOUSSE
---------------------------------------------
Put sour cream over the hot cream and whipped cream.
Wait 1 minute, then mix well.
Hydrate the gelatin, then heat it for 6 seconds in the microwave.
Add the gelatin over the chocolate and mix.
Mix sour cream for cold cream.
Incorporate whipped cream for chocolate.
GANACHE FOR DECORATING
-----------------------------------------------
Put the hot cream over the dark chocolate.
Wait 1 minute then mix well.
Cover with kitchen foil in contact with ganache.
Refrigerate for 2 hours.
Mix the ganache for 30 seconds.
Put it in a toothpick.
Set aside for use.
ASSEMBLY
------------------
Place the worktop on a tray.
Remove the shell that has formed above the countertop.
Put the tray ring around the countertop, and use an acetate foil.
Add the passion fruit mousse, then refrigerate the cake for 10 minutes.
Add the chocolate mousse over the passion fruit mousse.
Refrigerate the cake for 4 hours or better overnight.
Cut the cake into suitable pieces.
Garnish with ganache hazelnuts.
WHAT I USE
==========
You can buy acetate film/foil from here:
* Romania: l.profitshare....
* Germany: amzn.to/3Fdybw0
Adjustable cake ring:
* Romania: l.profitshare....
* Germany: amzn.to/32clzHx
Callebout white chocolate:
* Romania: l.profitshare....
* Germany: amzn.to/3Ixzg4q
Callebout milk chocolate:
* Romania: l.profitshare....
* Germany: amzn.to/3GubPqN
Slow cooker CrockPot:
* Romania: l.profitshare....
* Germany: amzn.to/3cFnDJT
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#passionfruit #chocolate #cake
22 июн 2022
