Pistachio & Passion Fruit Mousse Cake

Ingredients:

For the Pistachio Sponge Cake:

• 1 cup shelled pistachios, finely ground
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Passion Fruit Mousse:

• 1 cup passion fruit puree (strained to remove seeds)
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 teaspoons gelatin powder, dissolved in 1/4 cup water

For the Passion Fruit Glaze:

• 1/2 cup passion fruit puree
• 1/4 cup granulated sugar
• 2 teaspoons gelatin powder, dissolved in 2 tablespoons water

Optional Garnish:

• Chopped pistachios
• Fresh passion fruit seeds

Calories (approximate): (Note: Caloric values may vary based on specific ingredients and quantities used)

Preparation Steps:

For the Pistachio Sponge Cake:

Step 1: Preheat the oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.

Step 2: In a bowl, combine ground pistachios, flour, baking powder, and salt. Set aside.

Step 3: In a separate bowl, beat eggs and sugar until light and fluffy.

Step 4: Add melted butter and vanilla extract to the egg mixture, stirring to combine.

Step 5: Gently fold in the dry ingredients until just combined.

Step 6: Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Allow the pistachio sponge cake to cool completely before assembling the mousse cake.

For the Passion Fruit Mousse:

Step 1: Whip the heavy cream until stiff peaks form.

Step 2: In a separate bowl, mix passion fruit puree and sugar until well combined.

Step 3: Add the dissolved gelatin to the passion fruit mixture and stir.

Step 4: Gently fold the whipped cream into the passion fruit mixture until smooth.

For Assembly:

Step 1: Place the pistachio sponge cake at the bottom of a springform cake pan.

Step 2: Pour the passion fruit mousse over the pistachio sponge cake, smoothing the top with a spatula.

Step 3: Refrigerate the mousse cake for at least 4 hours or until set.

For the Passion Fruit Glaze:

Step 1: In a saucepan, heat passion fruit puree and sugar until the sugar dissolves.

Step 2: Add the dissolved gelatin and stir until well combined.

Step 3: Allow the glaze to cool slightly before pouring it over the chilled mousse cake.

Step 4: Return the mousse cake to the refrigerator for an additional 2 hours to set the glaze.

For Serving:

Step 1: Once set, release the springform and transfer the Pistachio & Passion Fruit Mousse Cake to a serving plate.

Step 2: Optionally, garnish with chopped pistachios and fresh passion fruit seeds.

Step 3: Slice and serve the mousse cake, savoring the delightful combination of pistachio and passion fruit flavors.

This Pistachio & Passion Fruit Mousse Cake is a show-stopping dessert that impresses with its layers of textures and exotic tastes. Perfect for celebrations or when you want to treat yourself to a decadent and elegant sweet indulgence.