Top 10 Delicious and Tempting Mousse Cakes with the Simplest Recipes

Ingredients:

• 200g Passionfruit (5 fruits)
• 240g Fresh Cream (whipping cream)
• 50ml Coconut Milk
• 15ml Unsweetened Milk
• 10g Coconut Powder
• 65g Shredded Dry Coconut
• 9g Gelatin (sheet form)
• 1 Egg
• 12g All-purpose Flour
• 2g Salt
• 120g Sugar

Instructions:

Make the Cake Base:

• Separate the egg white into a bowl, add 2g of salt, and whisk at low speed until bubbles form, resembling soap foam.
• Add 20g sugar and continue to whisk at low speed for about 30 seconds before increasing to high speed. Whisk until soft peaks form, with a creamy, glossy, and smooth texture. The mixture should hold firm peaks that bend slightly (Firm Peak) when the whisk is lifted.
• Sift 12g flour and 65g shredded coconut into the egg mixture and gently fold together.
• Line a 16cm round cake pan with parchment paper and pour the mixture in, smoothing the surface evenly.
• Preheat the oven to 175°C and bake for 15 minutes. Once done, remove the cake from the pan and peel off the parchment paper.

Make the Passionfruit Syrup:

• Cut 3 passionfruits in half, scoop out the pulp, add 60ml water, stir well, then strain to extract the juice.
• Heat the passionfruit juice in the microwave for about 10 seconds to warm it up.

Make the Passionfruit Mousse:

• Soak 3g gelatin (3 sheets) in 10ml cold water for 15 minutes to soften.
• Once softened, squeeze out the excess water, and mix the gelatin into the passionfruit juice, stirring until dissolved.
• Whisk 120g fresh cream (whipping cream) and 45g sugar in a bowl until it forms stiff, smooth peaks.
• Fold the whipped cream into the passionfruit-gelatin mixture, stirring gently to create the mousse.
• In a 16cm round pan, place the cake base in the center, then pour the passionfruit mousse over it. Smooth the top and chill in the freezer for about 30 minutes.

Make the Coconut Mousse:

• Soak 3g gelatin (3 sheets) in 10ml cold water for 15 minutes to soften.
• In a bowl, mix 50ml coconut milk, 15ml unsweetened milk, and 10g coconut powder.
• Once the gelatin is softened, squeeze out the excess water and add it to the coconut mixture, stirring until dissolved.
• Whisk 120g fresh cream (whipping cream) and 30g sugar in a bowl until it forms stiff, smooth peaks.
• Fold the coconut-gelatin mixture into the whipped cream to make the coconut mousse.
• Remove the passionfruit mousse cake from the freezer and pour the coconut mousse over it. Chill the cake in the fridge for 3 hours.

Make the Cake Topping:

• Soak 3g gelatin (3 sheets) in 10ml cold water for 15 minutes to soften.
• Cut 2 passionfruits in half, scoop out the pulp, strain the juice, and add 90ml water, along with 1 teaspoon of passionfruit seeds. Stir well. Heat the mixture in the microwave for about 10 seconds to warm it.
• Once the gelatin has softened, squeeze out the excess water, and mix it into the passionfruit juice. Add 25g sugar and stir until dissolved.
• Carefully remove the cake from the pan and enjoy the refreshing Passionfruit Coconut Mousse Cake, with its soft sponge base and creamy coconut mousse layered with tangy passionfruit, delicious and irresistible!

Ingredients:

• Crushed Biscuits: 60g
• Sugar: 35g
• Plain Yogurt: 60g
• Vanilla Extract: 2g
• Gelatin: 4g (2 sheets, melted)
• Whipping Cream: 120g
• Mashed Banana: 90g
• Yellow Food Coloring: 1 teaspoon
• Cream Cheese: 150g
• Coconut Jelly: 90g
• Unsalted Butter: 25g
• Sliced Bananas: 2 pieces

Instructions:

Make the Cake Base:

• Mix 60g of crushed biscuits with 25g of melted butter. Stir until well combined, then press the mixture into a 15x4.5cm pan and refrigerate until firm.

Prepare the Cream Cheese Mixture:

• In a bowl, add 150g cream cheese and use a whisk to soften and smooth it.
• Next, add 35g of sugar, 60g of plain yogurt, and 2g of vanilla extract. Stir everything until the mixture is smooth.
• Soften 4g of gelatin by soaking in cold water for 15 minutes, then melt it and stir it into the cream cheese mixture.

Combine Cream Cheese Mixture and Whipping Cream:

• Whip 120g of whipping cream at low speed, gradually increasing to high speed until the cream thickens and forms soft peaks (about 60-70% whipped).
• Gently fold the whipped cream into the cream cheese mixture, combining them into a smooth mixture.
• Take a portion of the mixture and stir in 90g of coconut jelly. Mix well.
• In the remaining mixture, add 90g of mashed banana and 1 teaspoon of yellow food coloring. Stir until evenly mixed.
• Pour the yellow banana cream mixture into one corner of the cake base, then add the coconut jelly cream in the opposite corner. Alternate between the two mixtures until the pan is filled, then smooth the surface.
• Refrigerate the cake for 2-3 hours until fully set.

Decoration:

• Once set, gently run a warm cloth around the outside of the mousse mold to release it.
• Finish by decorating the top with sliced bananas for a beautiful presentation.

Ingredients:

• 1 Piece of Sponge Cake
• 300g Strawberries
• 1 Tablespoon of Fresh Milk
• 200ml Whipping Cream
• 9g Gelatin Powder
• 70g Sugar

Instructions:

• Wash the strawberries, remove the stems, and slice them. Sprinkle sugar over the strawberries and let them sit for about 10 minutes.
• Blend the strawberries with 1 tablespoon of fresh milk until smooth.
• Strain the mixture to remove the pulp, reserving the strawberry puree. Set aside 3 tablespoons of the puree for the topping, then heat the remaining puree gently in a pot.
• Dissolve the gelatin powder in a small bowl with a little warm water. Stir it into the warm strawberry puree, mixing gently until fully dissolved. Remove from heat and allow it to cool.
• Whip 200ml of whipping cream in a clean bowl until light and fluffy.
• Once the strawberry mixture has cooled, gently fold in the whipped cream to create a smooth mousse mixture.
• Slice the sponge cake into two or three layers, as desired.
• Place one layer of cake at the bottom of a mold, lining the edges with plastic wrap for easy removal.
• Spread a thin layer of strawberry mousse on top of the cake, followed by another layer of cake, then another layer of mousse. Repeat the process until all layers are finished. Refrigerate the cake for 5-6 hours until the mousse sets.
• For the topping: Mix the reserved 3 tablespoons of strawberry puree with 50-60ml of water in a small pot. Heat it to a boil. Dissolve more gelatin in a separate bowl with warm water, then stir it into the boiling strawberry mixture, mixing until fully dissolved. Allow it to cool.
• Once the mousse has set, gently pour the cooled strawberry topping over the cake. Refrigerate for an additional 3-4 hours until the topping has firmed up.
• Remove the cake from the mold, peel away the plastic wrap, and decorate as desired. Keep the cake refrigerated until ready to serve.

Ingredients:

• 750g Avocados
• 200g Plain Yogurt (unsweetened)
• 250g Cream Cheese
• 200g Whipping Cream
• 27g Gelatin Sheets
• 2 Tablespoons Sago Pearls
• 30g Sugar
• 150g Powdered Sugar

Instructions:

• In a blender, combine 600g of avocado flesh, 200g plain yogurt, and 150g powdered sugar. Blend until smooth. Soften 250g of cream cheese at room temperature, then beat it until creamy. Add the blended avocado mixture into the cream cheese and mix well.
• Soak 15g of gelatin sheets in a little water to soften, then melt them over a double boiler. Stir the gelatin into the avocado and cream cheese mixture until well combined. Prepare a 20cm round cake mold, and line the bottom with a green tea sponge cake base. Pour 2/3 of the mousse mixture into the mold. Tap the mold on the table a few times to release any air bubbles, then refrigerate for at least 30 minutes to let the mousse firm up.
• For the remaining 1/3 of the mousse, fold in 250g of whipped cream until smooth. Then, add 7g of melted gelatin and mix again. Once the first layer of mousse has set, pour this mixture into the mold, tapping again to release air bubbles. Refrigerate until the surface firms up.
• In a small pot, heat 300ml of water, then add 2 tablespoons of sago pearls. Cook until the pearls swell, then add 30g sugar and stir. Remove from heat and allow the mixture to cool. Add 5g of gelatin (soaked and melted) to the sago mixture and stir. Slice the remaining 150g avocado into thin pieces. Once the second mousse layer has set, arrange the avocado slices on top. Pour the cooled sago mixture over the avocado and refrigerate the cake for at least 3 hours to allow the mousse to fully set.
• Congratulations! You've now made a stunning and refreshing Avocado Mousse Cake, perfect for cooling off during the summer.

Ingredients:

• 152g blueberry jam
• 10g cornstarch (corn flour)
• 150ml whipping cream
• 2 eggs, 7ml milk
• 1/4 teaspoon vanilla extract
• 100g plain yogurt (unsweetened)
• 10g almond flour
• 20g all-purpose flour
• 5 sheets gelatin
• 13g vegetable oil
• 50g sugar
• A pinch of salt

Instructions:

Whisking the Eggs:

• Place 2 egg whites and a pinch of salt into a mixing bowl. Use a hand mixer to beat the eggs until foamy, adding 1/4 teaspoon of cream of tartar to help achieve a smooth, foamy consistency.
• Gradually add 40g sugar in 3 parts, mixing each part for about 30 seconds at low speed before adding the next portion of sugar.
• Once the final portion of sugar is added, increase the speed to high and whisk the egg whites until soft peaks form and the mixture becomes glossy, smooth, and stiff but not too dry. When you lift the whisk, the peaks should fold over gently.
• Slowly incorporate the egg yolks into the egg whites, mixing until smooth.
• In a separate bowl, combine 13g vegetable oil, 7g milk, and 1/4 teaspoon vanilla extract. Stir well, then slowly add the milk mixture to the egg mixture, blending at low speed.

Sifting the Dry Ingredients:

• Combine 20g flour, 10g cornstarch, and 10g almond flour. Sift the dry ingredients into the egg mixture in 2 batches. Use a spatula to fold the ingredients together by scooping from the bottom and folding upwards, taking care not to deflate the batter.
• Continue folding until the batter is smooth and well mixed. Repeat with the remaining dry ingredients.

Baking the Cake:

• Preheat the oven to 170°C for 15 minutes before baking to stabilize the temperature.
• Pour the batter into a 16cm x 16cm baking pan. Tap the pan lightly on the counter to release any large air bubbles.
• Bake the cake at 155-160°C for 30 minutes. Remove from the oven, invert the pan onto the counter to cool completely. Once cool, use a knife to carefully remove the cake from the pan.
• Use a round cutter to shape the cake.

Whipping the Cream:

• Place 150ml whipping cream (30-40% fat content) in a bowl. Use a hand mixer to beat the cream until soft peaks form.

Ingredients:

• 600g blueberries
• 125g white chocolate
• 675g whipping cream
• 80g egg yolks (about 6 eggs)
• 100g crushed biscuits
• 260g sugar
• 30g gelatin powder
• 2 teaspoons lemon juice

Instructions:

Melting the White Chocolate:

• Heat 125g of whipping cream in a saucepan until it begins to boil. Add 125g white chocolate and let it melt for 20 minutes, stirring occasionally.

Whisking the Eggs:

• In a bowl, combine 80g egg yolks (approximately 6 yolks) with 60g sugar. Use an electric mixer to beat the mixture for about 15 minutes until it becomes light and fluffy.

Making the Chocolate Mousse:

• Divide the melted white chocolate into two parts. Gradually add each part into the whipped egg yolks, mixing well.
• Whip 550g of whipping cream until soft peaks form. Divide it into two portions, folding one portion into the chocolate-egg yolk mixture at a time.
• Finally, stir in 20g of melted gelatin, then transfer the mixture to a piping bag.

Making the Blueberry Jam:

• Mix 600g blueberries with 200g sugar. Cook the blueberries in a saucepan until they boil, then add 2 teaspoons of lemon juice and 10g melted gelatin.
• Let the mixture cook until everything blends together smoothly, then remove from heat and cool.

Assembling the Cake:

• Pipe the chocolate mousse mixture into a cake mold, then add a layer of blueberry jam. Repeat with another layer of mousse, then top with crushed biscuits. Refrigerate the cake for 4 hours.
• Once chilled, remove from the fridge and let it thaw at room temperature for 1 hour.

Finishing Touch:

• Invert the mold and remove the cake onto a plate. Garnish with fresh blueberries on top and enjoy your finished cake! The cake is wonderfully rich with a creamy texture, the sweet and tart blueberries, and a crunchy biscuit topping, making it utterly irresistible. It's best enjoyed with a glass of milk.

Ingredients:

• 296ml fresh milk
• 35g cornstarch
• 118ml rose syrup
• 56g cream cheese
• 60ml whipping cream
• 45g white chocolate
• Some pine nuts
• Some hazelnuts
• 50g sugar

Instructions:

Prepare the mixture:

• In a pot, combine 296ml fresh milk, 35g cornstarch, 50g sugar, and 118ml rose syrup. Stir until well mixed.
• Add 56g cream cheese and 60ml whipping cream, and continue stirring until smooth.
• Place the pot on the stove, adding 45g chopped white chocolate. Stir on low heat until the mixture begins to thicken and simmer.

Pour into molds:

• Grease the mold with a thin layer of oil or butter. Then, pour the mousse mixture into the mold and allow it to cool.
• Once cooled, refrigerate the cake until it solidifies.

Decorating:

• Crush the pine nuts and hazelnuts, then sprinkle them over the top of the cake to finish.

Final Result:

• This mousse cake is a beautiful pink color with a silky smooth texture. Each spoonful is creamy and sweet, with a delightful crunch from the hazelnuts and pine nuts. It's irresistibly delicious.

Ingredients:

• 100g whipping cream
• 20g pure cocoa powder
• 550g fresh milk (can be sweetened or unsweetened)
• 60g sugar
• 100g dark chocolate chips

Instructions:

• Start by placing 100g of whipping cream in a bowl. Heat it using the double boiler method until it becomes warm, not boiling (around 40-50°C).
• Then, add 20g of pure cocoa powder to the warm whipping cream and mix until well combined.
• In a large bowl, add 550g of fresh milk, 60g of sugar, and 20g of cornstarch. Next, incorporate the cocoa-whipping cream mixture into the bowl. Stir with a whisk to ensure the mixture is smooth and the ingredients are fully blended.
• Once everything is mixed, strain the mixture and pour it into a pot. Place it over low heat.
• While heating, continuously stir the mixture to prevent the milk from burning at the bottom of the pot.
• After about 5 minutes, add the 100g of dark chocolate chips and continue stirring until the chocolate is fully melted.
• When the mixture thickens and becomes heavier to stir, turn off the heat.
• Prepare a deep mold and line it with parchment paper, ensuring that the paper fits the mold. This will help you easily remove the cake later.
• Slowly pour the mixture through a sieve to remove any air bubbles, which could cause holes in your mousse cake.
• Let the cake cool in the refrigerator for 6 hours to allow it to fully set.
• After the mousse has set, carefully flip the mold upside down onto a larger plate. Gently lift the mold and remove the cake.
• Since the mousse is quite soft, carefully peel off the parchment paper.
• Finally, lightly dust the top of the cake with some cocoa powder for decoration. Your Chocolate Mousse Cake is now ready to enjoy!

Ingredients:

• For the cake base:
  • 60g all-purpose flour
  • 3 eggs
  • 60ml fresh milk
  • 60g sugar
  • 25g vegetable oil
  • 1 tablespoon green tea powder
  • A pinch of salt
• For the mousse:
  • 2 sheets of gelatin
  • 70g sugar
  • 100g mascarpone cheese
  • 175g whipping cream
  • 125ml fresh milk
  • 1 tablespoon green tea powder

Instructions:

For the cake base:

• Preheat the oven to 180°C and let it warm up for 10 minutes. Separate the egg yolks from the egg whites. Add a little sugar and vegetable oil to the egg yolks and whisk until smooth.
• Gradually add fresh milk to the green tea powder, mixing well after each addition to form a smooth mixture.
• Combine the green tea-milk mixture with the egg yolk-sugar mixture, blending until fully integrated.
• Sift the all-purpose flour and fold it into the green tea-egg mixture. Stir well and set aside.
• Whisk the egg whites with the remaining sugar and salt until soft peaks form, then stop whisking.
• Fold 1/3 of the whipped egg whites into the green tea mixture using a folding motion: scoop from the bottom and gently fold over the mixture. Gradually fold in the remaining whipped egg whites until fully combined.
• Pour the batter into a 30x20 cm baking pan, smoothing it evenly. Before pouring, line the pan with parchment paper to facilitate easy removal after baking. Bake for 15 minutes.

To make the mousse:

• Soak the gelatin sheets in water to soften. Once softened, place them in a bowl of warm milk and stir until dissolved.
• In a large bowl, mix the mascarpone cheese with the gelatin-milk mixture and sugar. Stir until the sugar is fully dissolved.
• Whip the cream in a separate bowl until thick and smooth. Gently fold the mascarpone-gelatin mixture into the whipped cream.
• Prepare 5 small bowls. In the first bowl, leave out the green tea powder. In the next 4 bowls, gradually increase the amount of green tea powder from the second to the fifth bowl.
• Add 1-2 tablespoons of water to each bowl and stir to dissolve the green tea powder.
• Pour the mascarpone-cream-gelatin mixture into each green tea bowl, adjusting the amount of mixture to match the green tea powder ratio. This will create a gradient effect in the mousse layers.
• Remove the cake base from the pan and use a round mold to cut out a circular piece, removing any excess cake. Leave the mold in place.
• Layer the mousse mixtures from the lightest to the darkest green, carefully pouring the mousse into the center of the mold to create an even spread and desired gradient effect.
• Chill the cake in the refrigerator for at least 4 hours. After setting, remove from the mold, and you will have a perfect Green Tea Mousse Cake!

Ingredients:

• For the cake base: 1 layer of sponge cake, approximately 2cm thick
• For the mango mousse:
  • 50g egg yolks
  • 55g sugar
  • 2g vanilla extract
  • 4g gelatin sheets
  • 200g mascarpone cheese
  • 200g whipping cream, whipped to about 60% stiffness
• For the coffee mixture to brush on the cake:
  • 50g warm water
  • 2g instant coffee
  • 10g sugar
• For the mango jelly:
  • 100g pureed mango
  • 50g warm water
  • 3g gelatin sheets

Instructions:

• In a bowl, whisk together 50g egg yolks, 55g sugar, and 2g vanilla extract until the sugar dissolves. Place the bowl over a pot of hot water and gently heat, stirring continuously until the mixture reaches about 50°C. Remove from heat.
• Soak the 4g gelatin sheets in cold water to soften. While the egg yolk mixture is still warm, wring out the gelatin and stir it into the mixture until dissolved.
• Add 200g mascarpone cheese to the bowl and whisk until smooth. Then, gently fold in 200g whipped cream, mixing until fully combined.
• Dissolve 2g instant coffee in 50g warm water with 10g sugar. Prepare a removable-bottom mold and place the sponge cake layer inside. Use a brush to apply the coffee mixture evenly on top of the cake. Pour a layer of the cream mixture into the mold and refrigerate for 30 minutes.
• Once chilled, remove the cake from the fridge, add fresh mango slices in the center, and pour the remaining cream mixture on top. Refrigerate again for another 30 minutes.
• To prepare the mango jelly, mix 100g pureed mango, 50g warm water, and 3g gelatin. Remove the cake from the fridge and pour the mango jelly over the mousse layer. Refrigerate until the jelly sets. Once set, remove the mold and decorate with fresh fruit. A helpful tip for easy mold removal is to use a hairdryer or warm damp cloth to gently heat the mold's edges for a few minutes.