Passionfruit Mousse Cake 百香果慕斯蛋糕

Hey everyone~ this cake came about because my mom in law had too many passionfruit haha😂Passionfruit gives out such a lovely yellow colour, it really brightens up the mood!

Recipe:
Sponge cake (6 Inch)
3 eggs
50g granulated sugar
85g cake flour
30g butter
50g milk

Preheat oven to 160C (320F)
Melt butter in milk in a double boiler
Separate egg whites into a clean bowl
Beat egg whites with sugar till stiff peak, adding sugar 1/3 at a time
Beat in egg yolks one at a time, beat till markings on the surface do not disappear
Sift in cake flour, fold
Fold in 1/2 of butter and milk mixture each time
Pour into lined cake pan then bake for 30 mins at 160C (320F)
Let cake cool completely, then slice 2 cake slices approx. 1 cm thick

Passionfruit Mousse
70g passionfruit juice
70g milk
70g yogurt (I used passionfruit flavoured, regular yogurt is fine too)
10g gelatin sheets
210g whipping cream
50g sugar
10g white rum (I used Bacardi) *can be omitted

Strain out juice from passionfruit
Soak gelatin sheets in cold water
Mix passionfruit juice, milk and yogurt in a bowl, then heat up mixture in a bigger bowl of hot water till about 50C
Add in soaked gelatin sheets and let it melt into mixture
Let mixture cool till room temperature
Whip whipping cream with sugar and rum.Whip till ripples form on the surface but cream is still able to flow.
Fold in passionfruit mixture into cream
In a 6 inch cake pan with a removal bottom (you can also use a mousse ring), place first layer of sponge cake, then pour in some mousse mixture.
Place second layer of cake then finish off with the rest of the mousse mixture. Leave some room at the top for the mirror glaze.
Refrigerate for 2 hours.

Passionfruit mirror glaze
30g Passionfruit juice
60g water
30g sugar
5g gelatin sheet

Soak gelatin sheet in cold water
In a bowl mix passionfruit juice, water and sugar
Heat mixture in a bowl of hot water till about 50C
Add soaked gelatin sheets and let it melt into mixture
Let mixture cool to room temp.
Pour mirror glaze on top of set mousse, then refrigerate for another 2 hours.

Removal:
Heat up the sides of the mould with a hot towel or a hairdryer

Music
Frook - Midwest Diner
Guustavv - Tequila Sunrise
Frook - Manhatannite
Sarah, the illstrumentalist - Last day of summer

海绵蛋糕 (6 寸)
3 个鸡蛋
50g 细砂糖
85g 低筋面粉
30g 黄油
50g 牛奶
烤箱预热 160C (320F)
隔水加热牛奶和黄油
蛋黄蛋白分离
蛋白和细砂糖一起打发，糖分三次加入，打至干性发泡
蛋黄分次加入，打发至表面的纹路不会立刻消失的状态
筛入低筋面粉，翻拌均匀
翻拌加入黄油和牛奶，分两次加入
倒入蛋糕模具里，在预热的烤箱里烤30分钟
让蛋糕凉透后，切两片蛋糕，大概1公分厚

百香果慕斯
70g 百香果汁
70g 牛奶
70g 酸奶 (我用了百香果味的酸奶，也可以用原味的)
10g 吉利丁片
210g 淡奶油
50g 细砂糖
10g 朗姆酒 (我用了百家得) *不放也可以

把百香果汁滤出
冷水里浸泡吉利丁片
百香果汁，牛奶，酸奶混合在一起，隔水加热至大概50C
加入吉利丁片融化，搅拌均匀
让百香果糊冷却至室温
细砂糖和朗姆酒加入到淡奶油里打发.打至六分发，表面有纹路但还有流动性的状态
百香果糊加入到淡奶油里翻拌均匀
6寸活底的模具里（慕斯圈也行）放第一层蛋糕片，倒入慕斯糊
再放第二层蛋糕片，再倒剩下的慕斯糊，记得给镜面层留点位子哦
冷藏2小时

镜面层
30g 百香果汁
60g 水
30g 细砂糖
5g 吉利丁片

吉利丁片在冷水里浸泡
水，百香果汁，和糖倒入碗里
隔水加热至大概50度
加入浸泡好的吉利丁片，融化搅拌均匀
冷却至室温
冷却后倒到慕斯上，再冷藏2小时