Description
Indulge in the refreshing and fruity delight of Kiwi Mousse Cake. This elegant dessert layers a light sponge cake with a luscious kiwi mousse and a glossy kiwi gel for a taste of pure summer in every bite.
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:
- 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.
- Beat eggs and sugar: Beat the eggs and sugar until pale, thick, and fluffy.
- Mix in vanilla: Mix in the vanilla extract.
- Fold in dry ingredients: Gently fold in the flour, baking powder, and salt.
- Bake the cake: Pour the batter into the pan and bake for 12-15 minutes.
- Prepare kiwi mousse: Blend kiwis with sugar and lemon juice, then add gelatin.
- Whip cream: Whip the cream to soft peaks and fold into kiwi mixture.
- Set the mousse: Pour mousse over the sponge base and refrigerate for 3 hours.
- Prepare kiwi gel: Blend kiwis with sugar and lemon juice for gel layer.
- Add gel layer: Pour gel over set mousse and refrigerate for 1-2 hours.
Notes
- You can adjust the sugar levels in the mousse and gel layers to suit your taste.
- Ensure the gelatin is fully dissolved and cooled slightly before adding to the fruit mixtures.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg