Buzz
Indulge in the cool, tangy flavor of lime mousse cake, perfect for hot summer days.
Today, I'll guide you through making a simple lime mousse cake that even the clumsiest bakers can master. It may seem lengthy, but fear not, I've broken it down into 3 easy steps. Let's beat the heat this summer!
.jpg)
Ingredients
For the cake base:
- 15g all-purpose flour
- 5g cornstarch
- 1g baking powder (available at baking supply stores or supermarkets)
- 8g unsweetened fresh milk
- 7g light butter
- 1 egg (separated egg white and egg yolk)
- 25g sugar
- 1/4 teaspoon vanilla extract (for aroma, available at local markets or supermarkets)
For the mousse:
- 40g fresh passion fruit juice (try to extract pure juice)
- 2.5g teaspoon gelatin powder (or 1 gelatin leaf) (acts as a thickening agent, available at supermarkets, around 5k/leaf)
- 100g heavy cream
- 40g sugar (adjust according to the tartness of the lime and personal taste)
For the glaze:
- 40g fresh passion fruit juice
- 20g sugar
- 2.5g gelatin powder (or 1 gelatin leaf)
Instructions
I. MAKING THE CAKE BASE
- Preheat the oven to 150 degrees Celsius.
- Melt the butter with milk in a double boiler until the butter is melted, the mixture is warm, but not boiling.
- In a bowl, use a whisk to mix together flour, cornstarch, and baking powder.
- Separate egg yolks from egg whites.
Sequence following the 3 steps above
- In a bowl, place egg whites with a pinch of salt and beat with a mixer until foamy like soap bubbles, then add cream of tartar.
- Gradually add 50g of sugar while beating until the egg whites are stiff, smooth, and glossy, when the bowl is overturned, the egg whites do not move, then add egg yolks and vanilla and beat a little more until well combined (the mixture is still smooth and elastic).
- Sift the flour mixture into the egg, mix gently.
- Add the butter and milk mixture and mix well.
- Pour the mixture into the mold. Bake for about 35-40 minutes, then take the cake out to cool a bit, then use a knife to cut around the edges and invert it onto a plate. Stack the cake back into the bottom of the mold.
II. MAKING THE MOUSSE (white cream part)
- Add about 1 tablespoon of water to the gelatin powder, let it sit for about 15 minutes to bloom.
- Strain passion fruit seeds through a sieve.
- Stir passion fruit juice with sugar, place on low heat until the sugar dissolves, add gelatin and stir until dissolved, then let it cool.
- Beat heavy cream until fluffy, mix in cooled passion fruit juice.
- Pour into the prepared mold with the cake base, spread evenly into the second layer like the base. Refrigerate for about 4-6 hours until the mousse layer is completely set.
- Mix passion fruit juice with sugar and gelatin previously soaked as above to make the glaze layer, let it cool slightly, then pour it over the set mousse layer to form the third layer. Place the cake in the refrigerator to set completely.
Here's the result
Wishing you success with making this refreshing passion fruit mousse cake for summer days!
Source: Eva
Related articles readers are interested in:
• Lemon butter cake - a new breeze for family breakfast
• Easy homemade coconut pandan sticky rice, delicious as at To Hien Thanh
• Creamy custard-filled bread without oven
• Delicious avocado recipes, easy to make and tastes like restaurant quality
• 2 simple ways to make beef jerky at home for the clumsy cook
