Servings: 8 pieces
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking pan
- Pressure cooker
- Blender
- Offset spatula
Ingredients
- 1 cup refined sugar
- 2 cups wheat flour
- 1 tablespoon baking powder
- 1 can condensed milk (for mousse)
- 1/2 cup passion fruit pulp
- 1 box whipped cream
- 1 can condensed milk (for dulce de leche)
- 1 cup milk (for syrup)
- 1/2 cup water (for syrup)
- to taste condensed milk or sugar (for syrup)
Instructions
- Blend the condensed milk, passion fruit pulp, and whipped cream for the maracuyá mousse until smooth and velvety; chill in the fridge.
- Submerge the unopened can of condensed milk in a pressure cooker with water and cook for 35 minutes; cool completely before opening.
- Beat the egg yolks and sugar until pale and fluffy; fold in the beaten egg whites, sift in the flour and baking powder, and bake in a greased mold at 180°C (350°F) for 35 minutes.
- Combine milk, water, and condensed milk or sugar in a saucepan; heat until the sugar dissolves to create the syrup.
- Slice the cooled cake into two layers; brush each layer with syrup, spread dulce de leche on the bottom layer, top with the maracuyá mousse, cover with the second layer, and refrigerate for at least two hours.
Notes
For a different flavor, substitute passion fruit pulp with mango or guava puree. Use Greek yogurt instead of whipped cream for a tangier mousse. Store individual slices in the fridge for up to three days or freeze for longer storage. Refresh flavors after refrigeration by letting the cake sit at room temperature for 15 minutes.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 120mg | Potassium: 200mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 4mg | Iron: 5mg
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