4 ways to make creamy sweet and sour passion fruit mousse cake at home

Make the passion fruit sauce

Put 4g of gelatin powder into a bowl, add 20ml of water, and soak for about 10 minutes to let the gelatin bloom.

Meanwhile, cut the passion fruits in half and use a spoon to scoop the pulp into a sieve to extract the juice. After straining, you should get about 150ml of juice.

Make the passion fruit mousse layer

Pour the juice into a pot, add 65g of sugar, place the pot on the stove, and stir with a spoon until the sugar completely dissolves. When this sauce mixture comes to a boil, add the gelatin, and cook for another 4 minutes before turning off the heat. Place it in the refrigerator to cool.

Pour 290g of whipping cream into a bowl and use a mixer to beat until the cream is thick and fluffy. Next, pour the cooled passion fruit sauce into the whipped cream and mix well.

Pour the cake mold

After the mixture is well mixed, scoop it into about 1/2 of the mold.

Next, place a piece of biscuit on the surface, then scoop more passion fruit mousse on top, filling it to the rim of the mold. Put the mold in the refrigerator for about 30 minutes.

Make the passion fruit jelly layer

Continue to add about 7g (2 teaspoons) of gelatin powder into a bowl, add 25ml of purified water.

Then, put the remaining 50ml of passion fruit sauce into a pot, add another 60ml of water and 35g of sugar, and heat this mixture over low heat. When this mixture boils, add the gelatin, stirring until the gelatin is completely dissolved, then turn off the heat and let it cool.

Take the cake mold out of the refrigerator, gently pour a layer of passion fruit jelly on the surface, then continue to put it in the refrigerator for 2 hours and enjoy!

Final product

The passion fruit mousse has a sturdy, smooth, creamy texture with a slightly sour characteristic of passion fruit. When enjoying, you will feel the creaminess, blending with the attractive aroma of passion fruit, which is very enticing.

Whip the egg whites

First, crack 2 eggs, separating the yolks into a separate bowl, only using the egg whites. Use an egg beater to whip the egg whites until they form a layer of large bubbles, then add about 25gr of sugar.

Continue to beat until the egg white mixture starts to form small, fine bubbles, then add another 25gr of sugar. Keep whipping until the egg whites are soft and fluffy; when you lift the beater, the peaks should gently fold over.

Make the cake batter

Then, when the egg white mixture reaches the desired stiffness, add 2 egg yolks, gradually add 10ml of water, 20ml of cooking oil, and 1 teaspoon of vanilla, and continue to mix well.

Finally, sift 50g of all-purpose flour to remove any lumps. Mix thoroughly to achieve a smooth batter and ensure all ingredients are fully combined.

Pour the cake batter into the mold, tap gently to break any large air bubbles in the batter, which will result in a smoother cake when baked.

Baking sponge cake

Preheat the oven to 160 degrees Celsius for 15 minutes. Then, place the cake mold in the oven at 160 degrees Celsius for 15 minutes.

After 15 minutes, the cake is done, carefully take the cake mold out to cool and gently remove the cake from the mold.

Making passion fruit mousse

Cut 4 passion fruits in half, then use a spoon to scrape the pulp through a sieve, discarding the seeds and pulp to extract the juice.

Add 5g of gelatin to 10ml of water, stir well and microwave for 20 seconds to dissolve the gelatin.

Using a mixer, whip the cream until fluffy, gradually adding sugar, continue to beat until the mixture becomes stiff, then add the passion fruit juice and gelatin water, mixing well.

Next, place the sponge cake into the mold, then pour the passion fruit mousse mixture on top, spread evenly and place the cake in the refrigerator for 1 – 2 hours.

Passion Fruit Jelly Layer

The remaining 3 passion fruits are cut in half, and the flesh is put into a strainer to remove the seeds and pulp, keeping only the passion fruit juice.

Mix 5g of gelatin powder with 10ml of water, stir well, and microwave for 20 seconds to dissolve the gelatin.

Place a pot of water on the stove, set a bowl over the pot, add the passion fruit juice and slowly pour in the gelatin, heat the mixture, let it cool, and then pour this sauce over the cake’s surface.

After that, place it in the refrigerator for about 2 hours before enjoying!

Final Product

The passion fruit mousse cake has a very eye-catching color, consisting of a cake layer, a passion fruit mousse layer, and a jelly layer. When tasting, you will feel the smoothness, creaminess, and a sweet and sour taste that is incredibly appealing.

The cake layer is soft and sweet, fluffy, perfectly combined with the passion fruit mousse that will surely make you fall in love.

Whip the egg whites

Put 2 egg whites into a bowl, use a hand mixer to beat on low speed until the egg starts to froth like soap bubbles.

Divide 20g of sugar into 3 parts, gradually add each part into the egg whites and mix until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.

When adding the last portion of sugar, turn the mixer to high speed and beat the egg whites until soft peaks form, the mixture is thick, glossy, and smooth. When you lift the whisk, the peaks should stand upright and curl downwards.

Making the cake batter mixture

Put 2 egg yolks, 15ml of cooking oil, and 1g of vanilla into a new bowl and whisk until the eggs are dissolved.

Next, mix 5g of matcha powder with 15ml of fresh milk, then strain through a sieve. Pour the matcha mixture into the egg yolk bowl and continue to whisk until well combined.

Divide the whipped egg whites into three parts. First, add one part to the yolk mixture, then use a spatula to gently fold all the ingredients together.

Pour the mixed batter back into the bowl of egg whites and use a flat spatula to gently mix the ingredients from the bottom up. Push the spatula down to the bottom of the bowl, lift the mixture up, and fold it to the side. Continue this process until the mixture becomes smooth.

Finally, sift 40g of flour and gradually add it to the egg mixture, folding gently.

Baking the matcha sponge cake

Preheat the oven to 150 degrees Celsius for 10 minutes.

Prepare a bottomless baking mold, then cover the bottom with aluminum foil and pour the batter mixture in.

Next, place the cake in the oven and bake at 150 degrees Celsius for 30 minutes.

After the cake is done, remove it from the mold and let it cool completely.

Making Mousse Filling

Put 100ml of whipping cream into a bowl, then use a mixer to whip it until it thickens, forms clear peaks, and when you lift the whisk, the peak stands upright without flopping down, it’s done.

After whipping the cream, cover it tightly with plastic wrap and place it in the refrigerator.

In a new bowl, add 2 eggs, then place the bowl of eggs over a pot of hot water. Use a whisk to beat the egg yolks until they turn light yellow.

In another bowl, add 100g of cream cheese, then also use the water bath method until the mixture is smooth. Next, use a mixer to whip the mixture for 1 – 2 minutes until it thickens.

Add the whipped egg yolks into the bowl of cream cheese and mix well with the mixer for another 2 minutes until there are many swirls on the surface, then stop.

Dissolve 15g of gelatin in 15ml of water, then steam it or microwave for 20 – 30 seconds until the gelatin completely dissolves.

Next, cut 3 passion fruits in half and strain through a sieve to extract the juice. Then, add 50g of sugar and stir until dissolved.

Pour the melted gelatin into the passion fruit juice and stir well to combine.

Add the whipped cream to the cream cheese bowl, then mix gently by folding.

Finally, gradually add the passion fruit juice to the cream mixture, then gently mix until well combined.

Spread mousse cream on sponge cake

Wrap the bottom of the cake mold tightly with plastic wrap, then place the baked sponge cake inside.

Next, pour the passion fruit mousse on top and spread evenly to level it.

Place the cake mold in the refrigerator for 30 minutes to 1 hour until the cream layer on top sets.

Making a passion fruit layer for the mirror glaze

Cut 2 passion fruits in half, strain through a sieve to extract the juice, then mix well with 20g of sugar and 50ml of water.

Dissolve a mixture of 10g of gelatin and 10ml of water, then pour the gelatin into the passion fruit bowl and mix well to combine.

Decorating and chilling the cake

Pour the passion fruit gelatin mixture over the cake, then decorate with some passion fruit seeds to finish.

Next, place the cake in the refrigerator for 1 hour to let the gelatin set.

After 1 hour, use a hot towel wrapped around the cake mold, hold it for 30 seconds, then slowly lift the mold away from the cake.

Finally, slice strawberries and attach them around and decorate on top of the cake.

Final Product

The cake has an eye-catching decoration, with a rich and slightly sour mousse flavor of passion fruit blended with the sweet, fragrant green tea cake base, incredibly delicious.

Make the cake base

Take 1 chicken egg and separate the egg white into a bowl, add 2g of salt, then use a hand mixer to beat at low speed until the egg starts to foam like soap.

Add 20g of sugar and continue to beat until dissolved, keep it at low speed for the first 30 seconds, then switch to high speed, beating the egg until it becomes soft and fluffy, with a creamy texture, sticky, shiny, and smooth. Lift the whisk to form a firm peak that slightly droops down (Firm Peak) is perfect.

Then, sift 12g of flour and 65g of shredded coconut into the egg mixture and mix well.

Line a 16cm diameter round cake pan with non-stick parchment paper. Gently pour the mixed batter into the pan, spreading it evenly.

Preheat the oven to 175 degrees Celsius for 10 minutes to stabilize the heat. Place the cake in the oven and bake for about 15 minutes at 175 degrees Celsius.

Once the cake is done, take it out and remove the non-stick parchment paper.

Make Passion Fruit Juice

Cut 3 passion fruits in half, scoop out the pulp into a glass, add 60 ml of water, stir well, then use a sieve to remove the seeds and extract the juice.

Next, place the glass of passion fruit juice in the microwave for about 10 seconds to warm it up.

Making Passion Fruit Mousse

Put 3g of gelatin (3 sheets) into a bowl, add about 10ml of cold water and soak for about 15 minutes until it softens.

After the gelatin has softened, squeeze it dry and add it to the glass of passion fruit juice, then use a spoon to stir until the gelatin dissolves evenly.

Add 120g of fresh cream (whipping cream) and 45g of sugar into a bowl, and beat the mixture with a hand mixer until the cream is whipped to a thick, smooth consistency and forms clear peaks.

Then, add the whipped cream to the passion fruit gelatin mixture and fold the mixture from the bottom up to create the passion fruit mousse.

Next, use a 16 cm round mold placed on a flat plate, add the cake base in the center, then pour the passion fruit mousse on top, using a spatula to smooth the surface of the cake and place it in the freezer for about 30 minutes.

Making Coconut Mousse

Soak 3g of gelatin (3 sheets) in a bowl, add about 10ml of cold water, and let it sit for about 15 minutes to soften.

In a large glass, add 50ml of coconut milk, 15ml of unsweetened fresh milk, 10g of coconut powder, and stir the mixture well.

After the gelatin has softened, squeeze out the excess water and add it to the coconut milk mixture, stirring with a spoon until the gelatin is completely dissolved.

In a bowl, combine 120g of fresh cream (whipping cream) and 30g of sugar, then use a mixer to whisk the mixture until the cream thickens, becomes smooth, and forms distinct peaks.

Next, pour the coconut milk and gelatin mixture into the whipped cream bowl and mix well to create the coconut mousse mixture.

Take the passion fruit mousse cake from the refrigerator and pour the coconut mousse on top. Then, place the cake in the refrigerator for about 3 hours.

Making the cake jelly

Put 3g of gelatin (3 sheets) into a bowl, add about 10ml of cold water and soak for about 15 minutes until softened.

Take 2 passion fruits, cut them in half, scoop out the pulp, and use a sieve to extract the juice, then add 90ml of water, 1 teaspoon of passion fruit seeds and stir well. You heat the passion fruit juice in the microwave for about 10 seconds to warm it up.

After the gelatin has bloomed, squeeze it dry and add it to the passion fruit juice, add 25g of sugar and stir with a spoon to dissolve the gelatin evenly.

Finishing the cake

Take the mousse cake out, gently pour the passion fruit jelly layer on top of the cake. Chill for about 1 hour to complete.

Final product

Carefully remove the cake from the mold and enjoy the passion fruit coconut mousse cake with the soft sponge cake inside, the creamy part with the rich flavor of coconut blended with the tartness of passion fruit is truly delicious and appealing, isn’t it?