MANGO PASSIONFRUIT CAKE

Ingredients

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VANILLA GENOISE SPONGE

• 2/3 Cup Sugar
• 4 Eggs
  • Room Temperature
• 2/3 Cup Cake Flour
• 3 Tablespoons Unsalted Butter
  • Melted
• 1 Teaspoon Vanilla Bean Paste (or extract)

PASSIONFRUIT CURD

• 1/2 Cup Passionfruit Puree
• 1/2 Cup Sugar
• 2 Eggs
• 5 Tablespoons Unsalted Butter
  • Room Temp and Cubed

MANGO MOUSSE

• 2 Teaspoons Gelatin Powder
• 1 Cup Mango Puree
• 1/4 Cup Sugar
• 1 Cup Heavy Cream

TOPPING

• 1/4 Cup Heavy Cream
• 4 Teaspoons Confectioner’s Sugar
• 1/2 Cup Sour Cream

Directions

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Preheat oven to 350 degrees.
Lightly grease an 8” square pan with removable bottom and line with parchment paper.

VANILLA GENOISE SPONGE

1. Whisk eggs and sugar together in a metal bowl.
2. Place over a saucepan of simmering water and whisk until mixture is warm (the eggs will whip into more volume if warm, but you don’t want to cook them).
3. Pour eggs into bowl of a stand mixer and whip on high speed for several minutes until very thick ribbons of batter fall back into bowl when you lift the whisk.
4. Sift the flour over batter and carefully fold in with a rubber spatula.
5. Combine the butter and vanilla together in a small bowl.
6. Pour a bit of the batter into the butter and stir together. Pour the butter back into the main batter and fold to combine.
7. Pour batter into prepared pan and bake for 20-25 minutes until top is golden brown and springs back when you press it lightly.
8. Remove from oven and let cool on wire rack for 10 minutes before removing from pan. Let it cool completely.

CURD

1. Whisk passionfruit puree, sugar and eggs together in a metal bowl.
2. Place over saucepan of simmering water and cook for about 6 minutes, whisking constantly, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and add butter several pieces at a time and stir until fully combined.
4. Pour curd into a container and press piece of plastic wrap against surface.
5. Cover and chill until ready to use.

MOUSSE

1. Sprinkle gelatin powder evenly over 6 teaspoons of water in a small bowl and let bloom for about 5 minutes until it is a solid mass.
2. Combine half of the mango puree and sugar in a saucepan and then add gelatin.
3. Cook on medium heat until gelatin is melted and incorporated into puree.
4. Pour mixture back into remaining puree and stir to combine.
5. Let cool, but don’t let the mixture set.
6. Whip heavy cream to soft peaks and fold about a third of the cream into the mango mixture to lighten.
7. Fold in the remainder of whipped cream.

ASSEMBLE

1. Slice the cake horizontally into two layers.
2. Line an 8” square pan with a piece of plastic wrap so that the edges hang over the pan edges.
3. Place one layer of cake in the bottom of the pan and then spread a layer of passion fruit curd over the cake.
4. Top with the second layer of cake and then pour the mango mousse over top of that cake layer.
5. Put in refrigerator to set, about an hour.

TOPPING

1. Combine the cream, sugar and sour cream in a mixer bowl and whip until combined and thick.
2. Pour over the top of the cake and spread evenly.
3. Chill in the refrigerator until set, about an hour.

Notes:
I’m still not sure about using passionfruit seeds in a dessert. It feels like a good way to break someone’s tooth.