Persimmon Mousse Cake

Taste: Sweet; Technique: Other; Time: Several hours; Difficulty: Advanced.

Persimmon Mousse Cake Cooking Steps

Crush the digestive biscuits into crumbs and soften two gelatin sheets in cold water.

Mix in the liquefied butter and spread it evenly on the bottom of a 6-inch cake mold, press it firmly, and put it in the refrigerator for later use.

Prepare a 4-inch silicone layered cake mold.

Make persimmon jelly: Crush 120g of persimmon flesh into puree, put it in a small pot, add 20g of sugar, rum, a few drops of food coloring, softened gelatin sheets, heat until all ingredients are completely fused, the color is even, pour into the 4-inch silicone layered cake mold and cool in the refrigerator for later use.

Whip the whipping cream (add sugar three times during the process).

Heat 50g of milk, add gelatin sheets and mix well, then add persimmon puree and mix well.

Add the persimmon gelatin mixture to the whipped cream and mix well to make persimmon mousse.

Take out the cake mold from the refrigerator, pour the mousse liquid into the mold halfway, add the demolded persimmon jelly, and then add the remaining mousse liquid. Put it in the refrigerator and refrigerate for 4 hours (do not pour the mousse liquid too full, leave room for the persimmon glaze).

After 4 hours, crush 50g of persimmon into puree, add purified water, sugar, and softened gelatin sheets to make the glaze. After cooling, pour it on the solidified mousse cake surface and put it in the refrigerator for a few more hours to cool.

After the cake is completed, use a hair dryer to slightly heat the edge of the cake mold, and carefully remove the cake.

The finished product looks like this.

This is a persimmon mousse cake with a chiffon cake base made for my dad. It’s called the “Everything Goes Well” cake (I personally prefer to use cake base to make mousse cake because it’s easier to cut.)