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 and cooled
• 1 teaspoon vanilla extract

For the Passion Fruit Mousse:

• 1 cup passion fruit pulp (strained to remove seeds)
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons gelatin powder
• 1/4 cup water

For Assembly:

• Additional passion fruit pulp for decoration
• Crushed pistachios for garnish

Cooking Steps:

For the Pistachio Sponge Cake:

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

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

Step 3: In a large mixing bowl, beat eggs and granulated sugar until light and fluffy.

Step 4: Gradually fold in the dry ingredients, followed by melted butter and vanilla extract. Mix until just combined.

Step 5: Divide the batter evenly between the prepared pans and smooth the tops.

Step 6: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Allow the pistachio sponge cakes to cool completely in the pans before removing them.

For the Passion Fruit Mousse:

Step 8: In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.

Step 9: In a saucepan, gently heat passion fruit pulp until warm. Add the bloomed gelatin and stir until dissolved.

Step 10: Remove from heat and let the passion fruit mixture cool to room temperature.

Step 11: In a separate bowl, whip heavy cream and sugar until stiff peaks form.

Step 12: Gently fold the cooled passion fruit mixture into the whipped cream until well combined.

For Assembly:

Step 13: Place one pistachio sponge cake layer in the bottom of a springform pan.

Step 14: Pour half of the passion fruit mousse over the first cake layer and smooth the top.

Step 15: Add the second pistachio sponge cake layer on top and cover with the remaining passion fruit mousse.

Step 16: Refrigerate the Pistachio & Passion Fruit Mousse Cake for at least 4 hours or overnight to set.

Step 17: Before serving, decorate the top with additional passion fruit pulp and crushed pistachios.

Step 18: Carefully release the cake from the springform pan and slice into elegant portions.

Indulge in the luxurious flavors of this Pistachio & Passion Fruit Mousse Cake – a sophisticated dessert that's sure to impress your guests or satisfy your sweet cravings.