Persimmon mousse layer cake

Overview

The fiery red persimmons in autumn make me always want to research a persimmon cake to match the autumn scenery. Just as persimmons from Shaanxi were on the market, I tried to make a seasonal mousse cake.

Tags

• dessert
• butter
• digestive biscuits
• edible red pigment
• persimmon puree
• purified water
• rum
• sugar
• whipping cream
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Beat the digestive biscuits into fine pieces and add two gelatine sheets to cold water to soften them.

   

2. 2 Add the liquefied butter and stir evenly, then spread it evenly on the bottom of the 6-inch cake mold, compact it, and put it in the refrigerator for later use.

   

3. 3 Prepare a 4-inch silicone layered cake mold.

   

4. 4 Make persimmon jelly: puree 120 grams of persimmon flesh, put it into a small pot, add 20 grams of sugar and rum, a few drops of food coloring, and softened gelatine sheets. Heat until the ingredients in the pot are completely blended and the color is uniform. Pour into a 4-inch silicone layered cake mold to cool and put it in the refrigerator for later use.

   

5. 5 Whip the light cream (add the sugar three times during this period).

   

6. 6 Heat 50 grams of milk, add gelatin pieces and mix well, then add persimmon puree and mix well.

   

7. 7 Add the persimmon gelatine mixture to the whipped cream and mix well to make a persimmon mousse.

   

8. 8 Take out the cake mold from the refrigerator, add mousse liquid to half of the mold, add the demolded persimmon jelly, and then add the remaining mousse liquid. Place in the refrigerator to cool for 4 hours (do not pour the mousse liquid too full, and leave room for the persimmons to glaze over.)

   

9. 9 After 4 hours, puree 50 grams of persimmons into a pot, add puree, sugar, and gelatine sheets and stir well to make a glaze. After cooling, pour it on the surface of the solidified mousse cake, and then put it in the refrigerator to cool for an hour.

   

10. 10 After the cake is finished, use a hair dryer to slightly heat the edges of the cake mold and carefully remove the cake.

    

11. 11 The finished product looks like this.

    

12. 12 This is a persimmon mousse cake with a chiffon cake base made for my dad. Named the "everything goes well" cake 😁 (Personally, I prefer to use the cake base to make mousse cake, because it is easier to cut.)