Taro Mousse Cake
Indulge in the velvety elegance of Taro Mousse Cake, a delightful dessert that seamlessly marries the natural sweetness of taro with the light, fluffy texture of airy mousse. Featuring a delicate sponge cake base made from cake flour, eggs, and butter, this masterpiece is layered with a luscious taro mousse enriched with heavy cream and vanilla. The mousse gains its creamy consistency from perfectly bloomed gelatin, folded together with whipped cream for a silky finish. This recipe offers a stunning balance of flavors and textures, making it a perfect centerpiece for celebrations or special occasions. Easy to prepare and visually stunning, this treat is sure to captivate taro lovers and dessert enthusiasts alike. Whether garnished with whipped cream, toasted coconut, or fresh taro chunks, every slice promises a decadent bite of sweetness with an exotic twist.
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Ingredients
- 120 g Cake flour
- 100 g Granulated sugar (for cake)
- 4 large Eggs
- 60 ml Milk
- 50 g Unsalted butter
- 300 g Taro puree
- 100 g Granulated sugar (for mousse)
- 250 ml Heavy cream
- 10 g Gelatin powder
- 50 ml Water (for gelatin)
- 5 ml Vanilla extract
Directions
Step 1
Preheat the oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper.
Step 2
In a bain-marie or using a heatproof bowl over simmering water, whisk together the eggs and granulated sugar (for cake) until the mixture is warm and the sugar dissolves.
Step 3
Transfer the egg and sugar mixture to a stand mixer and beat on high speed until the mixture becomes pale and fluffy (approx. 5-7 minutes).
Step 4
Sift the cake flour and fold it gently into the egg mixture in 2-3 additions, being careful not to deflate the batter.
Step 5
In a small saucepan, heat the milk and butter together over low heat until melted. Allow it to cool slightly, then add it to the batter along with the vanilla extract. Fold gently to combine.
Step 6
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once done, remove the cake from the oven and let it cool completely before slicing into two even layers.
Step 7
For the mousse: In a small bowl, sprinkle the gelatin powder over 50 ml of water to bloom. Let sit for 5 minutes.
Step 8
Warm the taro puree in a saucepan over low heat. Add granulated sugar (for mousse) and stir until combined. Remove from heat and stir in the bloomed gelatin until fully dissolved.
Step 9
Whip the heavy cream in a chilled bowl until soft peaks form. Gently fold the whipped cream into the cooled taro mixture until fully incorporated.
Step 10
To assemble, place one layer of the cake on the bottom of your serving plate or a springform pan. Spread half of the taro mousse evenly over the layer.
Step 11
Place the second layer of cake on top and spread the remaining taro mousse evenly, smoothing the top with an offset spatula.
Step 12
Chill the assembled cake in the refrigerator for at least 4 hours or until set.
Step 13
Before serving, garnish as desired (e.g., fresh whipped cream, taro chunks, or toasted coconut). Slice and enjoy!
Nutrition Facts
| Serving size | 1247.6 grams (1247.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3115 |
| Total Fat 148.00g | 190% |
| Saturated Fat 82.30g | 412% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1110mg | 370% |
| Sodium 453mg | 20% |
| Total Carbohydrate 376.10g | 137% |
| Dietary Fiber 15.50g | 55% |
| Total Sugars 206.20g | |
| Protein 52.30g | 105% |
| Vitamin D 191IU | 956% |
| Calcium 350mg | 27% |
| Iron 7mg | 39% |
| Potassium 1979mg | 42% |
Source of Calories