Description
Indulge in the refreshing and delightful Kiwi Mousse Cake, a perfect balance of light sponge, silky mousse, and fruity jelly. This elegant dessert is sure to impress your guests!
Ingredients
Scale
Sponge Cake:
- 2 large eggs (room temperature)
- â…“ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
Kiwi Mousse:
- 5 ripe kiwis (peeled and chopped)
- â…“ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
- 1 cup heavy whipping cream (cold)
Kiwi Gel Layer:
- 2 ripe kiwis (peeled)
- 2 tablespoons sugar
- ½ teaspoon lemon juice
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions
- Preheat the oven: Preheat the oven to 350°F and line the bottom of an 8-inch springform pan with parchment paper.
- Prepare Sponge Cake: Beat the eggs and sugar until pale and fluffy. Mix in vanilla extract. Fold in flour, baking powder, and salt. Bake until golden.
- Cool Sponge Cake: Allow the cake to cool completely in the pan.
- Make Kiwi Mousse: Blend kiwis, sugar, and lemon juice. Dissolve gelatin and mix into the kiwi purée. Fold in whipped cream. Pour over the sponge base.
- Set Mousse: Refrigerate for at least 3 hours until set.
- Prepare Kiwi Gel Layer: Blend kiwis, sugar, and lemon juice. Dissolve gelatin and pour over the set mousse layer. Refrigerate until firm.
Notes
- You can decorate the top with fresh kiwi slices and mint leaves for an extra touch.
- Adjust the sugar levels in the mousse and gel layers according to your preference for sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg