As the sun dips below the horizon, casting its golden hues across the bustling streets of a faraway market, you breathe in the sweet floral perfume of dragon fruit. It’s a tropical treasure, a jewel of the earth waiting to inspire adventure in your kitchen. Today, we’re journeying to a land of culinary wonder with a stunning creation known as Dragon Fruit Mousse Cake. Buckle up your aprons, folks—this is going to be a delicious ride!
Why make this recipe
Why settle for the ordinary when you can indulge in a slice of exotic paradise? This Dragon Fruit Mousse Cake marries flavors that are as enchanting as they are refreshing, blending luscious dragon fruit and lychee in a canvas of creamy mousse. An ode to vibrant colors and dazzling tastes, this masterpiece is perfect for those lazy afternoon teas or to impress guests at your next soirée. Plus, who doesn’t want to serve a cake that looks like something straight out of a tropical dream?
How to make Dragon Fruit Mousse Cake
Ingredients:
- 2 large eggs
- 40 g sugar (3 tablespoons)
- 15 g unsalted butter, melted (1 tablespoon)
- 20 g milk (1 tablespoon)
- 45 g almond flour (1/3 cup)
- 17 g cake flour (2 tablespoons)
- 8 g raspberry powder (1 tablespoon)
- Pink food coloring (a small amount)
- 80 g dragon fruit purée (1/3 cup)
- 80 g plain yogurt (1/3 cup)
- 80 g lychee purée (1/3 cup)
- 9 g gelatin (1 tablespoon), bloomed in cold water
- 34 g egg white (about 1 large egg white)
- 36 g sugar (for meringue) (3 tablespoons)
- 200 g heavy cream (3/4 cup)
- 20 g sugar (for cream) (1 1/2 tablespoons)
- Peel of 2 dragon fruits, cut into decorative shapes
- 240 g water (1 cup)
- 60 g sugar (1/4 cup)
- 3 g agar (1 teaspoon)
- 166 g water (3/4 cup)
- 240 g sugar (1 cup + 2 tablespoons)
- 60 g corn syrup (1/4 cup)
- 16 g lemon juice (1 tablespoon)
- 12 g gelatin (1 tablespoon + 1 teaspoon), bloomed in cold water
Directions:
- Preheat your oven to 180°C (350°F) and line an 18 cm (7 inch) round baking tin with parchment paper.
- In a bowl, beat 2 eggs with 40 g of sugar until they resemble the fluffy clouds on a sunny day. Melt 15 g of butter and mix it with 20 g of milk, then gently fold this luscious blend into your eggy mixture.
- Sift together 45 g almond flour, 17 g cake flour, and 8 g raspberry powder. Ah, the sweet aroma of these ingredients! Fold everything into the egg mixture until fully combined, then add a whisper of that pink food coloring to enchant your batter.
- Pour the vibrant concoction into the prepared baking tin, and bake for about 15 minutes. It’s science; trust the toothpick test! Let this dreamy base cool completely before we build upon it.
- Now, let’s whip up our Dragon Fruit Mousse! Start by blooming 9 g of gelatin in cold water and warming 80 g of dragon fruit purée along with 80 g of lychee purée in a small saucepan. Invite the bloomed gelatin to the party and stir until it’s all melted and mingling.
- Separate your egg white and whisk it with 34 g of sugar until it reaches stiff peaks—almost like whipping the clouds in the sky. In a different bowl, whip 200 g of heavy cream with 20 g of sugar until soft peaks form. Now, gracefully fold the yogurt into the purée mixture, then incorporate the meringue, and finally, the whipped cream until everything is as smooth as silk.
- Pour this mousse magic into an 18 cm Savarin mold and gently press the cooled base sheet on top. Freeze for 2-3 hours until it’s set and ready for the grand unveiling.
- Onto the Dragon Fruit Jelly! Combine 240 g water, 60 g sugar, and 3 g of agar in a saucepan, bringing it to a bubbly boil. Cut those dragon fruit peels into whimsical shapes and arrange them atop your frozen mousse. Pour the jelly mixture over these artistic creations, covering the mousse. Now it’s time to chill—literally—until set.
- For the grand finale, make the Neutral Glaze. Bloom 12 g of gelatin in cold water. In a saucepan, mix 166 g of water, 240 g of sugar, and 60 g of corn syrup and heat until the sugar dissolves. Stir in the lemon juice and bloomed gelatin until silky smooth. Let it cool to about 30°C (86°F).
- When everything’s beautifully set, it’s the moment of truth! Unmold the cake onto a serving platter and drench it in that glossy neutral glaze. Decorate it to your heart’s content and voilà—you have turned your kitchen into a vibrant corner of the world!
How to serve Dragon Fruit Mousse Cake
Slice this beauty into generous wedges and serve it with a flourish! It’s perfect for birthdays, summer picnics, or simply when you need a dash of tropical cheer in your life. Pair it with a refreshing drink—maybe a coconut water or tropical punch—and let your taste buds fly!
How to store Dragon Fruit Mousse Cake
Keep your masterpiece in the fridge, sealed tightly in an airtight container. It’ll stay fresh for about 3-4 days, making sure that paradise is just a slice away.
Tips to make Dragon Fruit Mousse Cake
- Always bloom your gelatin for the best texture—nobody likes a clumpy mousse!
- Feel free to play around with food coloring until you reach your desired shade.
- Got leftovers? Use them creatively in smoothie bowls or parfaits. Waste not, want not!
Variations
Not a fan of lychee? Swap it out for passion fruit or mango puree for a tropical twist. You can even experiment with other fruits like strawberry or kiwi for unique flavor profiles!
FAQs
1. Can I use fresh dragon fruit instead of purée?
Absolutely! Just make sure to blend it until smooth and strain it if necessary to achieve that silky texture for your mousse.
2. What if I don’t have a Savarin mold?
No worries! You can use a regular round cake pan, just be sure to line it properly to make unmolding easier.
3. Can I make this gluten-free?
You can! Just swap the cake flour with your favorite gluten-free flour blend and ensure your other ingredients are free of gluten.
Roll up those sleeves and let’s make some delicious memories! Your taste buds are in for a delicious adventure.
Dragon Fruit Mousse Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F) and line an 18 cm (7 inch) round baking tin with parchment paper.
- In a bowl, beat 2 eggs with 40 g of sugar until they resemble fluffy clouds.
- Melt 15 g of butter and mix it with 20 g of milk, then gently fold this blend into your egg mixture.
- Sift together 45 g almond flour, 17 g cake flour, and 8 g raspberry powder, then fold into the egg mixture until fully combined.
- Add a small amount of pink food coloring to the batter.
- Pour the batter into the prepared baking tin, and bake for about 15 minutes. Let it cool completely.
- Bloom 9 g of gelatin in cold water and warm the dragon fruit and lychee purées in a saucepan.
- Stir in the bloomed gelatin until melted.
- Whisk egg white with 34 g of sugar until stiff peaks form.
- Whip heavy cream with 20 g of sugar until soft peaks form.
- Fold yogurt into the purée mixture, then incorporate the meringue, and finally the whipped cream until smooth.
- Pour mousse into the mold and place the cooled cake base on top. Freeze for 2-3 hours until set.
- Combine 240 g water, 60 g sugar, and 3 g agar in a saucepan, and bring to a boil.
- Arrange decorative dragon fruit peels on top of the frozen mousse, then pour the jelly mixture over. Chill until set.
- Bloom 12 g of gelatin in cold water.
- Mix 166 g of water, 240 g of sugar, and 60 g of corn syrup and heat until dissolved.
- Stir in the lemon juice and bloomed gelatin until smooth. Cool to about 30°C (86°F).
- Unmold the cake onto a serving platter and pour the neutral glaze on top.
- Decorate it and serve.