This cake design has been in my camera album for ages and it is so cutesy that I cannot find the correct person to bake for until now, my niece, who is having her birthday soon. I only have the design and decided to use the mousse cake as the main cake and I really love the creative idea, thanks to whoever thought of it in the first place. Here’s the recipe.
(Makes 2 seven inches Cake)
Basic Sponge Cake
Passionfruit or Raspberry Bavarian Cream
250ml passionfruit purée or raspberry purée
4 egg yolks
100 grams caster sugar
400ml whipping cream
150ml raspberry purée
1 tablespoon glucose syrup
To make the raspberry mousse
- Soften the gelatin in cold water.
- Whisk the yolks and sugar till pale and fluffy in a metal or glass mixing bowl.
- Add the raspberry purée and whisk to combine.
- Place the bowl over a pot of simmering water and heat till 85C, stirring continuously. If you do not have a thermometer, heat till bubbles appear and disappear and the mixture coats the back of a wooden spoon.
- Remove from heat.
- Squeeze excess water from the gelatin and add to the raspberry custard, stirring to mix and make sure that the gelatin dissolves completely.
- Allow the custard to cool completely.
- Whisk cold whipping cream to firm peaks and fold into the cooled custard.
- Pour the mousse into pastry rings and allow to set in the freezer for at least 2 hours.
To make the raspberry glaze
- Soften the gelatin in a bowl of cold water.
- Heat the raspberry purée and glucose syrup in a saucepan over medium heat and stir till the glucose dissolves.
- Heat till warm, but not boiling.
- Squeeze excess water from the gelatin and add to the raspberry and stir till combined.
- Allow the glaze to cool completely.
- Remove the raspberry Mousse from the freezer and gently pour a thin layer of glaze over the set Mousse, making sure to swirl the glaze over the top of the Mousse evenly.
- Return to freezer to set for an hour.
To make the passionfruit mousse
Repeat steps for raspberry mousse and assemble the cake.
- Pipe passionfruit mousse into a 7 inches cake tin with a removable base, filling about a third of the cake tin.
- Remove the raspberry mouse and glaze block from the pastry ring.
- Press the raspberry mousse and glaze gently into the cake tin.
- Pipe more passionfruit mousse and fill the cake till. Use a angled spatula to smooth the top of the cake.
- Allow to set in freezer for about an hour
Decorate as desired. I used assorted berries and melted chocolate to decorate the cake and I must say I love how to cake looks and the birthday girl loves her cake too. The cake looks rather good inside too.
My ex student came to my house and she decorated one for herself too.