Скачать или смотреть Pumpkin Mousse Cake Recipe 🎃

Pumpkin Mousse Cake Recipe 🎃

The recipe is designed for 6 individual cakes (110 ml each), using the Pumpkin silicone mold 😉

Carrot Sponge Ingredients:
-eggs (105g)
-brown sugar (100g)
-salt (1g)
-oil (60g)
-natural yogurt 3% (65g)
-baked carrot puree (130g)
-flour (125g)
-baking powder (5g)
-pecans (30g)

How to bake Carrot Sponge:
1️⃣Preheat the oven to 160°C. Wrap the bottom of a 16cm cake frame with foil
2️⃣Whip the eggs, gradually adding the sugar and salt until light and fluffy
3️⃣Add oil, yogurt, and carrot puree, stirring each time
4️⃣Sift flour and baking powder into the mixture and gently stir until smooth
5️⃣Incorporate the baked and crushed pecans
6️⃣Bake for approx. 35min. Test doneness with a dry skewer
7️⃣Wrap the slightly warm sponge in cling film and refrigerate for 8hrs. Cut out a 4cm d and 2cm h rounds

Mango-Passion Fruit Coulis Ingredients:
-mango puree (90g)
-passion fruit puree (60g)
-sugar (30g)
-pectin NH (2,5g)
-lemon juice (2g)

How to make Mango-Passion Fruit Coulis:
1️⃣Mix the purees, and heat to about 40°C
2️⃣Mix sugar and pectin, gradually add to the puree, stirring constantly with a whisk. Boil for 10-15sec
3️⃣Add juice, stir
4️⃣Fill the silicone mold (sphere 4cm d) with coulis,place the sponge on top, cover with cling film, and freeze

Passion Fruit Mousse Ingredients:
-passion fruit puree (200g)
-gelatin sheets 200 bloom (7g)
-Italian meringue (115g)
-cream 33-35% (125g)

How to make Passion Fruit Mousse:
1️⃣Soak gelatin in cold water for 15 min
2️⃣Heat puree to 85˚C; add gelatin, stir until dissolved, and cool to 26-29˚C
3️⃣Prepare the meringue. Add the puree in 3 steps, mixing well each time
4️⃣Whip the cream to soft peaks and fold it into the mixture until smooth

How to assemble Pumpkin Mousse Cake:
1️⃣Fill each mold 2/3 full with mousse
2️⃣Place frozen coulis-sponge filling
3️⃣Flatten the cake bottoms by scraping off excess mousse
4️⃣Completely freeze
5️⃣Unmold the cakes one at a time, cover with chocolate glaze
6️⃣Defrost in the fridge for about 2-3hrs. Decorate with marzipan "tails".Enjoy!❤️

Italian Meringue Ingredients:
-egg whites (90g)
-sugar (160g)
-water (55g)

How to make Italian Meringue:
1️⃣Add 1 tbsp of sugar from the total amount to the egg whites
2️⃣Add water to the remaining sugar and start to boil the syrup.
3️⃣When the syrup reaches a temperature of 110°C, begin whipping the egg whites on low speed. You should achieve a foam without any liquid egg white showing before the syrup reaches 118°C 😉
4️⃣Slowly pour the syrup in a thin stream into the egg whites while continuing to whip them
5️⃣Increase the speed to medium and whip the meringue to stiff peaks. The temperature of the ready meringue should be around 38°C
6️⃣Note that the entire batch will be more than needed, so weigh out the amount you require 🙌

Chocolate Glaze Ingredients:
-white chocolate 32% (125g)
-cocoa butter (125g)
-yellow fat-soluble food coloring
-orange fat-soluble food coloring

How to make Chocolate Glaze:
1️⃣Melt the white chocolate and cocoa butter, then mix them
2️⃣ Pour the mixture into a measuring cup, add food coloring, and blend at low speed, being careful to avoid creating bubbles
3️⃣Cool the glaze to 40-45˚C and use 🎃

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