Kiwi Mousse Cake Recipe

Introduction

This refreshing Kiwi Mousse Cake is a delightful combination of light sponge and creamy kiwi mousse topped with a vibrant kiwi gel layer. Perfect for warm days or when you want a fruity, elegant dessert to impress your guests.

Ingredients

• 2 large eggs (room temperature)
• ⅓ cup granulated sugar
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• Pinch of salt
• 1 teaspoon vanilla extract
• 5 ripe kiwis (peeled and chopped)
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon unflavored gelatin
• 3 tablespoons cold water
• 1 cup heavy whipping cream (cold)
• 2 ripe kiwis (peeled)
• 2 tablespoons sugar
• ½ teaspoon lemon juice
• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water

Instructions

1. Step 1: Preheat the oven to 350°F and line the bottom of an 8-inch springform pan with parchment paper.
2. Step 2: Beat the eggs and ⅓ cup granulated sugar together until pale, thick, and fluffy, about 4 to 5 minutes.
3. Step 3: Mix in the vanilla extract.
4. Step 4: Gently fold in the flour, baking powder, and salt until just combined.
5. Step 5: Pour the batter into the prepared pan and smooth the top.
6. Step 6: Bake for 12 to 15 minutes until lightly golden and springy to the touch.
7. Step 7: Allow the sponge cake to cool completely, leaving it in the pan.
8. Step 8: Blend the chopped 5 kiwis with ⅓ cup sugar and 1 tablespoon lemon juice until smooth.
9. Step 9: Strain the purée if a silkier mousse is desired.
10. Step 10: Sprinkle 1 tablespoon gelatin over 3 tablespoons cold water and let it bloom for 5 minutes.
11. Step 11: Heat the bloomed gelatin gently until fully dissolved without boiling.
12. Step 12: Stir the dissolved gelatin into the kiwi purée.
13. Step 13: Allow the mixture to cool until just barely warm.
14. Step 14: Whip the cold heavy cream to soft peaks.
15. Step 15: Gently fold the whipped cream into the kiwi mixture.
16. Step 16: Pour the mousse over the cooled sponge base and smooth the top.
17. Step 17: Refrigerate for at least 3 hours until fully set.
18. Step 18: Blend the 2 peeled kiwis for the gel layer with 2 tablespoons sugar and ½ teaspoon lemon juice until smooth.
19. Step 19: Bloom 1 teaspoon gelatin in 2 tablespoons cold water for the gel layer.
20. Step 20: Heat gently until the gelatin is dissolved.
21. Step 21: Stir the gelatin into the kiwi gel mixture and allow it to cool slightly.
22. Step 22: Carefully pour the gel over the set mousse layer and refrigerate until the gel is firm.

Tips & Variations

• For a smoother mousse, make sure to strain the kiwi purée to remove seeds and fibers.
• Use perfectly ripe kiwis for the best flavor and natural sweetness.
• If you prefer a less sweet dessert, reduce the sugar slightly in the mousse and gel layers.
• To add a citrus twist, consider zesting some lemon or lime into the mousse mixture.

Storage

Store the Kiwi Mousse Cake in the refrigerator, covered, for up to 3 days. To reheat, allow it to warm briefly at room temperature; this dessert is best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unripe kiwis for this recipe?

It’s best to use ripe kiwis as they provide the necessary sweetness and flavor. Unripe kiwis can be too tart and firm, which may affect the texture of the mousse and gel layers.

Can I make this cake ahead of time?

Yes, you can prepare the Kiwi Mousse Cake a day in advance. Just ensure it stays refrigerated and covered to maintain freshness and texture.

Kiwi Mousse Cake Recipe

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★★★★★

4.9 from 75 reviews

• Author: Harper
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A light and refreshing Kiwi Mousse Cake featuring a soft sponge base layered with silky kiwi mousse and topped with a delicate kiwi gel. Perfect for a fruity dessert that combines creamy textures with vibrant flavors, this cake is elegantly set in an 8-inch springform pan and chilled to perfection.

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Ingredients

Scale 1x2x3x

Sponge Cake

• 2 large eggs (room temperature)
• ⅓ 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)
• ⅓ 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

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line the bottom of an 8-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
2. Make Sponge Batter: Beat the eggs and ⅓ cup sugar together until the mixture turns pale, thick, and fluffy, about 4 to 5 minutes, incorporating air for a light sponge.
3. Add Flavor: Mix in the vanilla extract evenly to enhance the cake’s aroma and flavor.
4. Combine Dry Ingredients: Gently fold in the flour, baking powder, and salt into the egg mixture just until combined, taking care not to deflate the batter.
5. Bake the Sponge: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 12 to 15 minutes until the cake is lightly golden and springs back when touched.
6. Cool Sponge: Let the sponge cake cool completely in the pan to maintain its shape and moisture, which will be the base for the mousse layer.
7. Prepare Kiwi Mousse Purée: Blend the 5 chopped kiwis with ⅓ cup sugar and 1 tablespoon lemon juice until smooth. For a silkier mousse, strain the purée through a fine mesh.
8. Bloom Gelatin for Mousse: Sprinkle 1 tablespoon unflavored gelatin over 3 tablespoons cold water and let it bloom for 5 minutes until gelatin swells.
9. Dissolve Gelatin: Gently heat the bloomed gelatin mixture without boiling until fully dissolved, then stir it into the kiwi purée.
10. Cool Mousse Mixture: Allow the kiwi and gelatin mixture to cool until just barely warm, so it does not curdle the cream.
11. Whip Cream: Whip 1 cup of cold heavy whipping cream to soft peaks, providing a light and airy texture for the mousse.
12. Fold Cream into Kiwi: Gently fold the whipped cream into the cooled kiwi mixture, maintaining the airy texture.
13. Assemble Mousse Layer: Pour the kiwi mousse over the cooled sponge cake, smoothing the top evenly with a spatula.
14. Chill Mousse: Refrigerate the cake for at least 3 hours or until the mousse layer is fully set and firm.
15. Prepare Kiwi Gel Purée: Blend 2 peeled kiwis with 2 tablespoons sugar and ½ teaspoon lemon juice until smooth, forming the gel layer base.
16. Bloom Gelatin for Gel Layer: Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water and let it bloom for 5 minutes.
17. Dissolve Gelatin for Gel Layer: Heat the bloomed gelatin mixture gently without boiling until fully dissolved and then stir it into the kiwi gel purée.
18. Cool Gel Mixture: Allow the gelatin-infused kiwi gel to cool slightly so it won’t disrupt the mousse layer.
19. Apply Gel Layer: Carefully pour the kiwi gel mixture over the set mousse layer, smoothing gently. Return the cake to the refrigerator to allow the gel to firm up for at least 1 hour before serving.

Notes

• Use ripe, soft kiwis for the best flavor and texture in the mousse and gel layers.
• Ensure the gelatin is fully dissolved and not boiling to prevent lumps in the mousse and gel.
• For a smoother mousse, straining the kiwi purée before folding in the cream is recommended.
• Chilling times are crucial for the mousse and gel to set properly, so do not rush refrigeration.
• You can substitute unflavored gelatin with a vegetarian gelatin alternative if needed.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

Keywords: kiwi mousse cake, fruit mousse cake, kiwi dessert, whipped cream cake, layered mousse cake, springform pan cake