|Passion fruit Mousse Cake|
I attempted to make this Passion fruit Mousse Cake by Do What I Like on the weekend and I have to say it was pretty good yet the chiffon cake was dry? I think because I blasted my oven on full force fan or may be I didn't measure the ingredients to the exact amount. Or maybe time had surpassed and I forgot?
I didn't have fresh passion fruit so I used the canned passion fruit pulp that you can get at Woolworths and I didn't have other fresh fruit on hand so I used some grapes lol. It was okay. But I reckon that having fresh mangoes or strawberries or even kiwi fruit be so much better to compliment the passion fruit flavour!
|What it looked out when it came out of the spring-form pan|
That's what it looked like the next day. The cake takes a lot of time. You have to bake chiffon cake first, let it cool pretty much the whole day, then cut it into 3 layers (in my case only 2) and then you have to make the mousse then assemble the cake, chill for 2 to 3 hours and then make the glaze and chill. After that decorate. I just whipped up cream and covered the sides of the cake and decorated it with toasted slithered almonds. It takes a lot of effort and now I know why cakes like this are pretty expensive.
The mousse tasted really good - light and creamy. The sponge I have to work at :)
I am still practicing cake making every single weekend so maybe next week I probably make a chocolate/coffee mousse cake. I think that sounds a bit better.