Passion Fruit Mousse Cake - Bolo Mousse de Maracuya
A simple yet elegant passion fruit mousse cake features layers of vanilla sponge, passion fruit mousse, and whipped cream.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to F.
-
Combine cake mix, 3 eggs, 2 egg whites, 1/3 cup vegetable oil, 1/3 cup buttermilk, and 1/3 cup water; mix for 2 minutes.
-
Divide batter evenly between two 9-inch cake pans lined with wax paper.
-
Bake for 20 to 25 minutes, or until the center springs back; cool in pans for 10-15 minutes, then remove and cool completely.
-
While cakes bake, prepare the mousse base: Sprinkle gelatin over water, microwave for 15 seconds until dissolved, then whisk into passion fruit pulp.
-
For the syrup: Boil 3/4 cup passion fruit pulp and 3/4 cup sugar for 1 minute; cool, then stir in 2 tablespoons rum.
-
Prepare Italian meringue: Beat egg whites to soft peaks. Simultaneously, boil 1 cup sugar and 1/2 cup water for 3-4 minutes until syrupy.
-
Slowly pour the hot sugar syrup into the beating egg whites, then continue beating until the meringue cools.
-
Beat 1 cup whipping cream until soft peaks form.
-
Gently fold the passion fruit/gelatin mix into the meringue, then fold in the whipped cream.
-
Slice each cake layer in half horizontally, creating four layers. Line and butter a 9-inch springform pan.
-
Assemble by layering cake, 1/4 of the syrup, and 1/3 of the mousse. Repeat for the next two layers.
-
Place the final cake layer, press gently, brush the top with remaining syrup, and chill for at least 4 hours or overnight.
-
Remove the cake from the springform pan.
-
For topping: Beat 2 cups chilled whipping cream with sugar until stiff peaks form, stir in vanilla. Spread whipped cream around the sides and top of the cake, decorate with fruit, and serve chilled.