Passion Fruit Mousse Cake
1.
I used this rectangular mousse ring, surrounded by mousse, and then covered the bottom with two layers of tin foil.
2.
Let’s make the batter for the chiffon cake roll first. Separate the egg white and the yolk of the egg. Those who are not familiar with the separation of eggshells can use the egg separator to assist. The method is similar to the chiffon cake. The only difference is the meringue. degree. Add all the liquids (corn oil, milk, vanilla extract) in the chiffon cake recipe to the egg yolk, let the oil wrap the egg yolk to prevent the egg yolk from drying out and forming particles. Set aside for later use.
3.
At this time, preheat the oven up and down to 175 degrees. Then we started to process the egg whites and beat the meringue. First start at a low speed to beat the egg whites until the coarse soaking stage.
4.
Add the granulated sugar in 2 times. After the first time adding the sugar, beat it for a while, then add the lemon juice, then add the granulated sugar and continue to whip until moist foaming. Note⚠️Don't use high speed to avoid calling.
5.
The meringue is matt at first. After continuous whipping, the meringue will slowly produce gloss and become delicate, and the lines will disappear immediately. At this time, you can stop and lift the egg beater to see the state of the meringue. In fact, this is wet. It's foamed and used to make light cheesecakes. It's okay to pass until this is the case, but you need to continue to pass it to make cake rolls.
6.
When it reaches the stable wet foam like in the picture, the meringue is ready
7.
First use a whisk at level 1 or egg yolk to stir and mix the egg yolk, then add the sifted low-gluten flour and mix well. During this time, use a spatula to scrape in the uneven flour and mix well.
8.
Use egg extraction to scoop out one-third of the meringue and put it into the egg yolk paste. Mix the egg yolk paste and the egg yolk paste with a mixing method. The speed should be fast. The qualified meringue should blend with the egg yolk paste very quickly. of
9.
Then mix the remaining two-thirds of the meringue with the egg yolk twice, and mix well!
10.
Pour the mixed cake batter into a baking pan lined with oil cloth or oil paper. My baking tray is 28✖️28.
11.
Then use a spatula or spatula to spread evenly, then use a spatula to smooth the surface of the cake batter. Then put it into the preheated oven, heat up and down 170 degrees, middle level, bake for about 20 minutes.
12.
While baking the cake slices, we start to make the mousse layer, dig out the flesh of the passion fruit, and filter out 70 grams of passion fruit juice for later use.
13.
Put 2 pieces of gelatin into ice water soak and remove. Then use warm water below 50 degrees to melt the gelatine tablets. It cannot be higher than 50 degrees, which will affect the cake solidification in the later stage.
14.
Insulate water in the egg-beating basin. Pour 70 grams of cheese in several portions, add milk and passion fruit juice and stir until smooth. About 7-8 times will do.
15.
After thoroughly mixing the milk and passion fruit juice, stir evenly and smoothly, add the gelatin liquid that has just melted in water, and continue to stir evenly
16.
Stir evenly and smoothly and set aside.
17.
Weigh whipped cream, powdered sugar, and rum.
18.
Add icing sugar and rum to the whipped cream and beat it to 70%, which can maintain the texture
19.
Add the whipped whipped cream to the passion fruit mousse layer three times and mix well.
20.
Stir all evenly and set aside
21.
After the cake slices are baked, lightly drop the baking tray, and then let it stand to cool until the surface does not feel any heat escaping, and then demould. Put the mousse ring on the cake slice. The cut cake slice must be a circle smaller than the rectangular mousse ring. The mousse made in this way has a clearer hierarchy and looks better.
22.
Put cake slices smaller than the mousse ring in the mold.
23.
Pour half of the passion fruit mousse paste, shake the mold and freeze it in the refrigerator for about 7 minutes. (Half of the mousse batter can be poured in twice to avoid the cake slices from floating) (If the cake slices are floating, that is why the mousse lake you made is too thin)
24.
Take out the frozen mousse and put on the second slice of cake.
25.
Then pour in the remaining half of the passion fruit mousse. After shaking the mold, put it in the refrigerator for 4 hours and release the mold. If you don’t want to make a mirror layer, you can take it out after four hours. If you want to make a mirror, you can take it out after 2 hours to make a mirror layer.
26.
Now let’s make the mirror layer: Filter out 30 grams of passion fruit juice➕60 grams of water➕30 grams of sugar and heat it until it melts and remove from the fire!
27.
When the temperature drops to 50 degrees, add 5 grams of soft soaked diced flakes and stir until melted.
28.
Then filter the passion fruit mirror liquid with a fine sieve to filter the bubbles
29.
After letting cool, start to glaze. Keep refrigerating for 2 hours
30.
You can decorate the surface with passion fruit.
31.
After 4 hours, apply a hot towel to release the mold. You can cut into pieces! The chiffon cake slices of this recipe can also be rich to make a box of cakes.
Tips:
Mirror layer other practices
1. Make a mirror surface after dissolving 50 grams of QQ sugar and 50 grams of water in water.
2, 5 grams of gelatin tablets, 15 grams of powdered sugar, 100 grams of water melted and cooled to make a mirror.
3, 5 grams of gelatin slices, 100 grams of orange juice melted and cooled to make a mirror.
