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Dragon Fruit Mousse Cake

A stunning and exotic dessert that blends lush dragon fruit and lychee in a creamy mousse. Perfect for afternoon teas or impressing guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Party
Cuisine: International, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 2 large 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)
  • a small amount pink food coloring
For the Mousse
  • 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, bloomed in cold water (1 tablespoon)
  • 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)
For the Jelly
  • 240 g water (1 cup)
  • 60 g sugar (1/4 cup)
  • 3 g agar (1 teaspoon)
  • 166 g water (3/4 cup)
For the Neutral Glaze
  • 240 g sugar (1 cup + 2 tablespoons)
  • 60 g corn syrup (1/4 cup)
  • 16 g lemon juice (1 tablespoon)
  • 12 g gelatin, bloomed in cold water (1 tablespoon + 1 teaspoon)
Decoration
  • 2 peel of dragon fruits, cut into decorative shapes

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line an 18 cm (7 inch) round baking tin with parchment paper.
  2. In a bowl, beat 2 eggs with 40 g of sugar until they resemble fluffy clouds.
  3. Melt 15 g of butter and mix it with 20 g of milk, then gently fold this blend into your egg mixture.
  4. Sift together 45 g almond flour, 17 g cake flour, and 8 g raspberry powder, then fold into the egg mixture until fully combined.
  5. Add a small amount of pink food coloring to the batter.
  6. Pour the batter into the prepared baking tin, and bake for about 15 minutes. Let it cool completely.
Mousse Preparation
  1. Bloom 9 g of gelatin in cold water and warm the dragon fruit and lychee purées in a saucepan.
  2. Stir in the bloomed gelatin until melted.
  3. Whisk egg white with 34 g of sugar until stiff peaks form.
  4. Whip heavy cream with 20 g of sugar until soft peaks form.
  5. Fold yogurt into the purée mixture, then incorporate the meringue, and finally the whipped cream until smooth.
  6. Pour mousse into the mold and place the cooled cake base on top. Freeze for 2-3 hours until set.
Jelly Preparation
  1. Combine 240 g water, 60 g sugar, and 3 g agar in a saucepan, and bring to a boil.
  2. Arrange decorative dragon fruit peels on top of the frozen mousse, then pour the jelly mixture over. Chill until set.
Neutral Glaze Preparation
  1. Bloom 12 g of gelatin in cold water.
  2. Mix 166 g of water, 240 g of sugar, and 60 g of corn syrup and heat until dissolved.
  3. Stir in the lemon juice and bloomed gelatin until smooth. Cool to about 30°C (86°F).
Serving
  1. Unmold the cake onto a serving platter and pour the neutral glaze on top.
  2. Decorate it and serve.

Notes

Always bloom your gelatin for the best texture. Adjust food coloring until desired shade is reached. Save leftovers for smoothie bowls or parfaits.