 | Kiwi Mousse Cake12 1.5 hours David Katz, Consulting Chef |
| For the sponge and soak: | |
| • | 6 eggs |
| • | 5 oz. granulated sugar |
| • | 1 pinch salt |
| • | 6 oz. cake flour, sifted |
| • | 2 oz. melted butter |
| Method: | |
| 1. | Preheat oven to 400° F. |
| 2. | Combine the eggs, sugar and salt in the bowl of a mixer. Heat over simmering water, whipping constantly until 120° F. is reached. Transfer the bowl to the mixer and whip at high speed until very light (4X volume). |
| 3. | For best result fold in the sifted flour in a steady stream. Fold in melted butter in a steady stream and pour batter into a buttered, floured 12″ x 18″ sheet pan. Bake until a cake tester comes out of the center cleanly, then cool. |
| 4. | Cut the cake into 3 equal sheets layer with the mousse. Optional: Soak cake with a rum/simple syrup before layering mousse. |
| For the mousse: | |
| • | 12 oz. whipping cream |
| • | 1 tbsp. pectin powder |
| • | 4 oz. granulated sugar |
| • | 3 egg whites |
| • | 10 oz. The Perfect Purée Kiwi, thawed and strained |
| Method: | |
| 1. | Whip the cream to medium peaks and set aside. |
| 2. | Combine the pectin powder, sugar and egg whites in a mixer bowl. Heat to a safe temperature (140° F.) over simmering water, whipping constantly. Transfer the bowl to a mixer and whip at high speed until the meringue reaches room temperature. |
| 3. | Fold strained Kiwi puree into the whipped cream, gently. Immediately fold this mixture into the meringue. |
| 4. | Place the mousse in refrigeration for at least one hour before layering the cake. |
| To finish the cake: | |
| • | 2 fresh kiwis |
| • | 10 fresh large strawberries |
| Method: | |
| 1. | Peel and slice the kiwis into thin rounds. Slice the strawberries lengthwise. |
| 2. | Layer the sponge with two equal layers of chilled mousse, reserving enough mousse to cover the top of the cake with a thin layer. Trim the sides of the cake with a bread knife before topping. |
| 3. | Top the cake with stripes of shingled strawberry and kiwi slices on a 45° angle to the rectangular cake. |
| 4. | Chill overnight. |