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Kiwi Mousse Cake Recipe

★★★★★

4.9 from 75 reviews
  • Author: Harper
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://harperellington.com/kiwi-mousse-cake-recipe/