-
1
For the cake:
-
2
Preheat oven to 350u00b0F. Prepare three 8-in round cake pans by lightly greasing and flouring them. Set aside.
-
3
In the bowl of an electric mixer, beat sugar and butter until light and fluffy. Add eggs, one at a time. Continue beating on high speed for about 3 more minutes.
-
4
In a separate large bowl, sift together flour, baking powder, and salt. Reduce speed. Add juice and mineral water. Gently stir in dry ingredients.
-
5
Evenly distribute batter into prepared cake pans and bake 30-35 minutes, or until toothpick inserted into the center comes out clean. Remove from oven and let cook in pans for 5 minutes. Remove cakes from pans and let cool completely on a cooling rack.
-
6
For the mousse:
-
7
In a small bowl, bloom gelatin by sprinkling it over 3 tablespoons water. Set aside for 5-10 minutes.
-
8
In another bowl, beat egg whites until you have firm peaks.
-
9
In a blender, blend condensed milk and passion fruit concentrate. Stir in cream and dissolved gelatin. Transfer to large bowl and fold in egg whites. Cover and chill in refrigerator until firm.
-
10
For the frosting:
-
11
Combine sugar and water in medium heavy-bottomed saucepan. Simmer without stirring until syrup-like.
-
12
In the bowl of an electric mixer, beat egg whites until soft peaks form. On medium speed, carefully add sugar syrup in a slow steady stream down the side of the bowl. Beat on high speed until fluffy, light, and cool (about 7 minutes).
-
13
To assemble the cake:
-
14
Line an 8-inch springform pan with plastic wrap or aluminum foil. Place on cake layer in pan, then brush layer with 3 tablespoons of passion fruit juice. Add 1 cup of mousse to layer and spread evenly.
-
15
Gently place second layer and repeat process. Add final layer and brush with remaining passion fruit juice.
-
16
Wrap tightly with plastic wrap and refrigerate until set (minimum 2 hours). Remove from refrigerator, and gently remove from pan. Cover cake with frosting and serve!
-
17
If desired, add pineapple flowers as a decoration.
