Description
This Passion Fruit Mousse Cake is a vibrant and elegant dessert featuring a soft sponge cake base layered with tangy passion fruit custard, a delicate passion fruit jelly, and a light coconut mousse. Finished with a glossy passion fruit glaze, this cake is a perfect balance of tropical flavors and contrasting textures, making it both refreshing and indulgent.
Ingredients
Cake Base
- 150 g all-purpose flour
- 1 g baking powder
- 0.5 g baking soda
- 1 passion fruit (pulp)
- 85 g dairy-free butter
- 65 g sugar
- 65 g dairy-free yogurt
- 125 g soy milk
- 1 tsp vanilla extract
Passion Fruit Jelly
- 150 g passion fruit
- 45 g sugar
- 1/2 tsp agar agar powder
Passion Fruit Custard
- 100 g passion fruit
- 60 g sugar
- 15 g cornstarch
- 45 g coconut custard
Passion Fruit Mousse
- 150 g coconut whipping cream
- 1/2 tsp agar agar powder
- 35 g sugar
- 150 g dairy-free white chocolate
- 175 g whipped coconut cream
Glaze
- 80 g passion fruit juice
- 135 g sugar
- 135 g corn syrup
- 90 g condensed coconut milk
- 1 tsp agar agar powder
- 115 g dairy-free white chocolate
Instructions
- Prepare the Cake Base: Mix the all-purpose flour, baking powder, and baking soda in a bowl. In another bowl, combine the passion fruit pulp, melted dairy-free butter, sugar, dairy-free yogurt, soy milk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth. Pour the batter into a mold and bake in a preheated oven until fully set. Allow the cake to cool completely before assembling.
- Make the Passion Fruit Jelly: In a saucepan, heat passion fruit, sugar, and agar agar powder while stirring continuously until the agar dissolves completely. Pour the mixture into a thin layer mold and let it set at room temperature or refrigerate until firm.
- Prepare the Passion Fruit Custard: Combine passion fruit, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and stir in the coconut custard until smooth. Allow to cool completely.
- Make the Passion Fruit Mousse: Melt the dairy-free white chocolate gently over a double boiler or low heat. In a separate bowl, mix coconut whipping cream, agar agar powder, and sugar, heating gently until the agar dissolves. Fold the melted white chocolate and the agar mixture carefully into the whipped coconut cream, creating a light mousse texture.
- Assemble the Cake: Begin layering the cooled cake base in a mold, followed by a layer of passion fruit custard, then the passion fruit jelly layer, and finally the passion fruit mousse. Freeze briefly between layers to help keep each layer distinct and set.
- Prepare the Glaze: In a saucepan, combine passion fruit juice, sugar, corn syrup, condensed coconut milk, and agar agar powder. Heat and stir until everything is smooth and well combined. Remove from heat and stir in the dairy-free white chocolate until melted and glossy. Let the glaze cool slightly before pouring evenly over the frozen cake for a shiny finish.
Notes
- For a non-vegan version, substitute dairy-free butter and coconut cream with regular butter and cream.
- You can swap passion fruit with mango or raspberry for a different fruity twist.
- To enrich the flavor, add a thin layer of coconut cream between the layers.
- Store the cake covered in the refrigerator for up to 3 days or freeze for longer storage.
- Allow the frozen cake to thaw overnight in the fridge before serving.
- Do not reheat; best enjoyed chilled.
