Easy, creamy, and delicious passion fruit mousse cake by Isamara! - Isamara Amâncio

Hey everyone, today I'm going to teach you the best passionfruit cake of your life—and this time When you eat it, you'll think it's a dessert how wonderful it is e. It has the best texture, very soft and fluffy, that moist cake with the best mousse. Inside and still people, on top, that passionfruit jam, we get amazed by it. Now pay attention because the recipe is very easy; I'm going to put it here in the bowl Here I'm already going to stir for a minute; I've already stirred, and now I'm going to put two cups here. And a half cup of sugar, but it's because, you know, I'm making a really big cake, right? This recipe is really great, and I'm just going to blend it for one more minute—wow, it's practical, right, guys? I've already stirred it, and now I'm going to pour a cup of oil here, and if you don't have the oil that I'm using it; you can add butter or margarine at room temperature. I'll beat it for one more minute; we do it this way so the cake turns out nice and fluffy. I've already blended it, and now we're going to add the other ingredients and blend for one more minute. I'm already putting two cups of water at room temperature, and two gelatins here. passionfruit flavor, go ahead and add it—this dough turns out delicious, here we just give a little mix, just to make the gelatin dissolve properly, and four cups of wheat flour, which I'll just mix a little, just to make it easier. Here I'm not hitting yet, I'm just mixing it up, I'll add the rest One and a half teaspoons of baking powder. Now I'm going to mix it up a bit, and then I'll take a quick minute. All set, it's well mixed now, I'm going to whip it. Here you go, everyone—check out how the dough turned out up close; it's supposed to be soft like this. And now I'm placing it here on this baking tray, which is 32 centimeters by 24 and by 5 height I'm putting it in the preheated oven at 170 degrees; mine is electric and it's turned on. Above and below. In your conventional, you put 180. The dough is ready and has been in the oven for 45 minutes, or until you insert Here in the middle, it comes out dry and very clean. And this cake is very soft, guys, so delicious—can already be eaten as is, or you can fill it. Just like I'm going to teach you. The cake has already cooled down a bit here; it's still slightly warm, and we're about to unmold it. Look how he's already fallen here, look at this, guys, I'm going to lift up this shape here, so you can see verem. Did you notice how quickly it happened? Look at this, guys, such a beautiful dress. And we have to do this while it's almost cold, so it doesn't break. And now we just cut here on this side; here we'll place the knife roughly like this. In the middle, you know? I'll start here, in this corner, which is where I can see best. And we keep turning here, always with the knife right next to us, and only after we Do it all along the side; that's where we place the knife more toward the inside. Guys, the smell of this cake is surreal. When you do this, you'll be so happy with this recipe. Look at this, such a beautiful, cute, soft little thing. Now I'm going to put it over there on the baking sheet. And here, folks, the mass is a bit higher, and here in our cake, it becomes a bit higher as well. lowest So I'm going to take a little bit here, you see, that's the easiest way for us to do it So. And before we soak the cake, I'm going to take this soft part here and place it right here in this the part that is lower Here, take the soft part from inside this shell and put it there. Now I'm going to do with the rest of that shell piece I removed. I'm already here putting the rest of the dough I managed to get. And now we're going to make a little soup. And here, in this bowl, I'm going to add one and a half cups of filtered water, half a cup of passionfruit juice, here it's all pure fruit, right, blended in a blender and strained, and two level tablespoons of sugar. There's not much sugar. Or you add a tiny bit of sweetener. Now we just stir well so the sugar dissolves and moistens the cake. We're going to moisten the cake with half of this syrup. When you're ready to pour, you can use the spoon, gradually scooping and pouring it in. or you can place it with your hand and keep tossing it there, or else you can place it here in these ketchup bottles And now we just need to water the dough here. Imagine a cake like that, you selling it there, making it for your family. It's really wet, you know, guys? Very moist, because this cold cake is delicious. And that's how we water it—we give it a little squeeze like this, see, just so the cake stays nice and moist. very carefully, because now we're going to whip up some mousse to put up here and also make the cake a bit straighter. Oh, how cool. My God, people, what a beautiful thing. And now, to make a passionfruit mousse, I'm going to put two one can of condensed milk, one cup of passionfruit juice, one can of cream of milk. Guys, just a quick reminder, all the ingredients I leave in the video description for you. And a cup of powdered milk. And now I'm going to take a quick three-minute nap. Ready. Now I'm going to put this mousse on our cake. Look at that, folks—what a spectacle. Here we give it that spread, right, and then just place another layer of dough right on top. And now we're going to put the cake over there; it's already starting to crack a little from how it's been. So cute that he is. And now I'm going to turn this white part upward, like this, look. It's fine, because when we finish the cake, it looks more beautiful. And this dough is so soft, guys—look, there's a depression here, see, missing cake. I'm going to take a piece of clay here and put it into this hole. That's a very simple thing, like that. That's how we used to make cake when I learned to bake with my mom. Who was my student, was my mother's student, knows that everything we can fix with our own hands Hello. We do this because syrup is coming now, and then, like this, we'll make jam. A passionfruit jelly, for a glossy finish on the cake. So, if we place it just right here, the cake's finish will also turn out better. And for you over there who want to sell, this helps a lot, because it gives a finished look. best It looks really nice. Ready. Now I'm going to water it. You know, right, guys? I'm going to water with the other half of the leftover syrup. All set, everyone. Now I'm going to put on a plastic wrap, close it tightly, and put it in the refrigerator. But before we wrap it with plastic wrap, we're going to give it a little squeeze, like this, Oh, I gave it to the group down there too. This is exactly what I'm teaching you—it makes all the difference. Not only does it taste great, but it also feels more refined. I've done it this way my whole life. Now I'm going to wrap it with plastic wrap. Now I'm putting the cling film on, but we have to put on a lot. Keep it well closed. I'm taking it to the refrigerator right away. It will stay there from one day to the next. I left the cake cooling for 18 hours. The most important thing is for it to chill thoroughly so the mousse achieves the texture we need. And now, folks, I'm going to remove this film paper and make a passionfruit shine jam. to put it here above. And now here in the pot, to make the shine jam, I'm going to add half a cup of pure passionfruit juice. I only squeezed the passionfruit and strained it. Three tablespoons of cornstarch. Here, the spoons are shallow. And here too, guys, okay, I'm going to give it a little stir, alright, so we can dissolve this starch. We do this so that the mixture becomes nice and smooth afterward. Only after the starch has dissolved do we add the other ingredients. Now I'm going to put a cup of water and half a cup of sugar. Here you can use less sugar, or alternatively, use a small amount of sweetener. quantity, the quantity you like. And now it's just for us to cook. I'm going to turn on the fire in the middle now. And now we just keep stirring until it cooks well. More important is to cook the starch thoroughly, so it doesn't taste raw. And it will also become transparent. The mixture here has already started heating up nicely, and look how the color has already changed. It becomes more transparent. Now that it's started boiling, I'll cook it for one more minute. Before turning off the heat, you take a taste. Then we turn up the heat on the cake. It's already cooked, and look, folks, how beautiful it is. What a wonderful sight. And now just keep pouring it hot like this onto the cake. Hey, check out this most wonderful coverage. I told you all that you were going to love this cake. And the best part is that it finishes heating right here, so it cools down right here as well. All set, everyone. I think it would look even more beautiful if you take a look at what I've picked out here. Some seeds. There you go, like this, okay. You don't need to put too much in, okay, guys? It's just to give it a little decoration. I love a passionfruit cake like this. Not only for the taste. I think his appearance, the color, everything about him, makes us want to eat a piece. Now, tell us in the comments what you thought of this cake, everyone. You can put it before you do it at your house. Put here what you thought of the video. Hey, you in? Is this wonderful cake being served? And now, folks, imagine the size of the piece I'm about to serve you. Can you imagine? Pay attention. And check this out, guys. I'm already cutting this wonderful cake. My God, you're already imagining it, right? What's up, man, it's just surreal. Let me give you a little help here with the fork. My God, what a cutie. You need to make sure you check very carefully how it turned out, right? Look. My God, what beauty and what delight. And I'm already putting this super delicious treat right on the plate, guys. Why, my God, do you need to eat this cake? Did you see how delicate and soft he is? It didn't even take any effort for me to cut it. Look at this work of art. Hey, want this wonderful passionfruit cake? Cream, mousse, jelly, shine, all in one cake. Guys, do it urgently because he's wonderful. You know when a cake has, like, all of its parts, note perfect? The batter is a thousand, the filling, the mousse, the glossy jam—everything is a spectacle. And if you could smell that cake, then? You were going to fall in love. Guys, he's everything, damp, slightly wet, not too sweet. Sure, right? It has a passionfruit flavor, but in a very balanced way. Imagine a cake, like, a perfect score. It's this one here. That's why I'm telling you all, people, go ahead and celebrate the birthday. Make it for use in the pot cake, make it to prepare, like this, assemble a dessert. Use a mousse to sell in individual small containers. It's only because it's a thing that it happens, since he became phenomenal. You deserve this kiss, right? My God, what a delight. Extremely light. It reminds me of a very light dessert. And you saw, right, that I took him out of the fridge and kept all that lightness. Look, guys, I just have one thing to say. If you were thinking If I were to make this cake, there you have it—I've already decided for you. Because he became too good.