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Passionfruit and White Chocolate Mousse Cake with Black Sesame Praline

Passionfruit and White chocolate mousse cake with black sesame praline

Passionfruit and white chocolate mousse sandwiched between layers of almond sponge, topped with crunchy black sesame praline and light vanilla chantilly. A fusion between asian flavours and tropical fruity passionfruit!

Ingredients

Scale

Almond Sponge

  • 70 g Icing sugar
  • 70 g Almond meal
  • 10 g Plain flour
  • 2 Eggs
  • 65 g Egg Whites
  • 10 g Caster sugar

Passionfruit Mousse

  • 200 g Thickened/Heavy cream
  • 70 g Passionfruit puree (puree about 100g of passionfruitpulp and strain through a sieve, I used frozen passionfruit pulp)
  • 135 g White chocolate
  • 1 1/2 tsp Gelatin powder
  • 2 tbsp Water

Passionfruit Jelly

  • 70 g Passionfruit puree (about 1 drained can of passionfruit pulp, pureed and sieved)
  • 3/4 tsp Gelatin powder
  • 1 tbsp Water
  • 10 g Sugar

Black Sesame Praline

  • 40 g Sugar
  • 1 tbsp Black sesame seeds

Vanilla Chantilly

  • 150 g Thickened/Heavy cream
  • 30 g Sugar
  • 1/2 tsp Vanilla bean paste

Instructions

Almond Sponge

  1. Preheat the oven to 190°C
  2. Combine the icing sugar, almond meal, flour and one egg in a medium sized bowl
  3. Whisk on high speed until light and fluffy
  4. Add the other egg and continue to whisk until doubled in volume, about 5 minutes
  5. In a separate bowl whisk the egg whites with caster sugar until stiff peaks
  6. Carefully fold the egg whites into the flour mixture
  7. Spread roughly into a 25 x 25 cm square on a lined baking sheet
  8. Bake for 12 minutes

Passionfruit Mousse

  1. Bloom the gelatin by combining the gelatin powder and water, set aside
  2. Melt the white chocolate
  3. Heat the passionfruit puree and add to the white chocolate along with the bloomed gelatin
  4. Cool until room temperature
  5. Whisk the thickened cream until medium peaks
  6. Fold the cream into the white chocolate and passionfruit mixture
  7. Transfer to a piping bag to assemble

Passionfruit Jelly

  1. Bloom the gelatin by combining gelatin powder and water
  2. In a small saucepan combine the passionfruit puree and sugar, heat until sugar has dissolved
  3. Remove from heat and add the bloomed gelatin
  4. Cool to room temperature before use

Black Sesame Praline

  1. Place the sugar in a small sauce pan over low heat
  2. Heat until a light brown caramel colour
  3. Add the black sesame and combine
  4. Transfer to a silicone mat spread thinly
  5. Allow to cool and break into smaller pieces
  6. Store in an airtight container until assembly

Vanilla Chantilly

  1. Combine all the ingredients
  2. Whip until stiff peaks and transfer to a piping bag with a French star tip

Assembly

  1. Using a rectangular cake ring (10 x 23 cm) cut out two rectangles from the almond sponge
  2. Place a layer of almond sponge into the ring followed by a layer of passionfruit and white chocolate mousse
  3. Top with another layer of sponge and mousse,
  4. Freeze for 1 hour
  5. Remove from freezer and pour on the passionfruit jelly
  6. Allow to set in the freezer for several hours
  7. Remove and cut into 8 slices
  8. Top each slice with a swirl of vanilla chantilly and black sesame praline
  9. Serve once thawed!

Notes

*Canned passionfruit isn't as sour, so I thought it would be better to use it for the jelly

** Frozen passionfruit has a lot more flavour and punch, and I wanted it to shine through in the mousse that's why I used it, use whatever you have though!

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