Passion Fruit Cake
10 servings
180 minutes
The recipe is taken from Anna Aksenova's book "Mousse Cakes. As Easy As Easy!".
1
Melt 150 grams of butter to 36 degrees. Use a blender to make an emulsion with the yolk, 120 grams of passion fruit puree, and 90 grams of sugar.
- Butter: 260 g
- Egg yolk: 52 g
- Passion fruit puree: 385 g
- Sugar: 225 g
2
Add almond and wheat flour and baking powder. Mix the dough and spread it on a 20x30 cm silicone mat with edges. Level it out.
- Almond flour: 112 g
- Wheat flour: 105 g
- Baking powder: 4 g
3
Bake at 170 degrees for 20 minutes. Cool the cake, cut it in half along the wide side. Wrap each half in plastic wrap and freeze.
4
Melt 135 grams of sugar. Heat 105 grams of glucose syrup and 165 grams of passion fruit puree to boiling. Gradually pour the hot puree onto the sugar in parts. After adding each portion, wait 20 seconds and stir.
- Sugar: 225 g
- Glucose syrup: 185 g
- Passion fruit puree: 385 g
5
Cool the mixture to 35 degrees. Pour in three portions into 35 grams of chocolate melted to 45 degrees, blending with a blender.
- White chocolate: 215 g
6
Add 110 grams of cold butter and blend the mixture again. Transfer to a piping bag for use. Store in the refrigerator in the bag or airtight container, covered with plastic wrap.
- Butter: 260 g
7
Soak the gelatin in ice water for 5-7 minutes.
- Gelatin: 5 g
8
Melt 180 grams of chocolate to 45 degrees in the microwave in pulses. Heat 100 grams of passion fruit puree to 40 degrees with 80 grams of glucose. Melt gelatin in the microwave and pour it into the puree, blending the mixture.
- Milk chocolate: 300 g
- Passion fruit puree: 385 g
- Glucose syrup: 185 g
9
Use a blender to make an emulsion from puree and chocolate, add lecithin to it. Cool down to 35 degrees.
- Lecithin: 2 g
10
Pour cold cream into the emulsion and blend the mixture again with a blender.
- Cream 33%: 400 ml
11
Cover the ganache with plastic wrap and leave it to stabilize in the fridge for 12 hours. Whip before use.
12
Melt the chocolate to 45 degrees in the microwave in pulses, add oil to it, and blend the mixture.
- Milk chocolate: 300 g
- Grape seed oil: 60 ml
13
Fill two molds halfway with mousse. Place the frozen filling gel side down and slightly submerge it in the mousse. Add the remaining mousse. Finish assembling with sponge cake, leaving 1-2 mm of sponge above the surface of the mousse.
14
Freeze. Remove cakes from the mold. Apply coating.
15
Clean the bottom edge of the cakes from glaze drips, transfer to bases. Thaw in the refrigerator for 5–12 hours.
16
Instead of a whole cake, you can make portioned pastries. For this, bake cakes in small half-spheres, glue them together with caramel, and apply ganache to mimic the passion fruit. Then cover with glaze, placing the pastries on skewers.