{"id":180268,"date":"2025-04-10T11:12:44","date_gmt":"2025-04-10T11:12:44","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/cathys-joy-passionfruit-mousse-cake-%e7%99%be%e9%a6%99%e6%9e%9c%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95%f0%9f%8d%b0\/"},"modified":"2025-04-10T11:12:44","modified_gmt":"2025-04-10T11:12:44","slug":"cathys-joy-passionfruit-mousse-cake-%e7%99%be%e9%a6%99%e6%9e%9c%e6%85%95%e6%96%af%e8%9b%8b%e7%b3%95%f0%9f%8d%b0","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=180268","title":{"rendered":"cathy’s joy: Passionfruit Mousse Cake \u767e\u9999\u679c\u6155\u65af\u86cb\u7cd5\ud83c\udf70"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

Passionfruit Mousse Cake \u767e\u9999\u679c\u6155\u65af\u86cb\u7cd5\"\ud83c\udf70\"<\/span><\/b><\/span><\/span><\/span><\/p>\n

Ingredients: <\/b><\/span><\/span><\/p>\n

Fingers sponge <\/span><\/i><\/span><\/span><\/p>\n

2 egg yolks <\/span><\/span><\/p>\n

30g Blue Jacket plain flour <\/span><\/span><\/p>\n

10g Callebaut cocoa powder<\/span><\/span><\/p>\n

2 egg whites <\/span><\/span><\/p>\n

40g SISNext Half Calorie Sugar
\nBlend <\/span><\/span><\/p>\n

Icing sugar <\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Passionfruit mousse <\/span><\/span><\/i><\/p>\n

80g fruttose passionfruit filling <\/span><\/span><\/p>\n

15g SISNext Half Calorie Sugar
\nBlend <\/span><\/span><\/p>\n

100g water\u00a0<\/span><\/span><\/p>\n

5g gelatine bloom in
\n15ml water <\/span><\/span><\/p>\n

200g Anchor whipping cream <\/span><\/span><\/p>\n

1 Tbsp SISNext Half Calorie Sugar
\nBlend <\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Jelly layer<\/span><\/i><\/span><\/span><\/p>\n

80g fruttose passionfruit filling <\/span><\/span><\/p>\n

10g SISNext Half Calorie Sugar
\nBlend <\/span><\/span><\/p>\n

120g water <\/span><\/span><\/p>\n

3g gelatin bloom in 10ml water<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Method: <\/b><\/span><\/span><\/p>\n

1. Finger sponge: Whisk whites
\n& sugar till stiff peak. Whisk in yolks till combined. Sift in flour &
\ncocoa powder & stir till combined. Put batter into a piping bag & pipe
\nout 2 long strips (25cm x 5cm) & one 5\u201d round. Dust with icing sugar. Bake
\n@170C for 12mins <\/span><\/span><\/p>\n

2. Mousse: Combine fruit filling,
\nsugar & water in a pot. Bring to a simmer & add in the bloomed gelatin.
\nLet it boil & set aside. Whisk whipping cream & sugar till slightly
\nthick. Pour in the cool fruit filling mixture & whisk till combined <\/span><\/span><\/p>\n

3. Put finger sponge at the base
\n& side of a mousse ring. Pour in all the mousse. Put in fridge to set <\/span><\/span><\/p>\n

4. Jelly layer: Combine fruit
\nfilling, sugar & water in a pot. Bring to a simmer & add in the bloomed
\ngelatin. Let it boil & cool down slightly before pouring on top of the set
\nmousse cake. Put in fridge to set<\/span><\/span><\/p>\n

<\/a><\/div>\n

\u00a0<\/p>\n

<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Passionfruit Mousse Cake \u767e\u9999\u679c\u6155\u65af\u86cb\u7cd5 Ingredients: Fingers sponge 2 egg yolks 30g Blue Jacket plain flour 10g Callebaut cocoa powder 2 egg whites 40g SISNext Half Calorie Sugar Blend Icing sugar \u00a0 Passionfruit mousse 80g fruttose passionfruit filling 15g SISNext Half Calorie Sugar Blend 100g water\u00a0 5g gelatine bloom in 15ml water 200g Anchor whipping cream […]<\/p>\n","protected":false},"author":1,"featured_media":180269,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[2954,52031,4678,20612,58008,71358],"dealstore":[],"offerexpiration":[],"class_list":["post-180268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-cake","tag-cathys","tag-joy","tag-mousse","tag-passionfruit","tag-71358"],"yoast_head":"\ncathy's joy: Passionfruit Mousse Cake \u767e\u9999\u679c\u6155\u65af\u86cb\u7cd5\ud83c\udf70 - 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