Kiwi Mousse Cake - Mousse Cakes

Layers of yellow cake and Bavarian mousse are molded together with decorative edge cakes to make this cake so unique looking and good tasting. Topped with fresh kiwi fruit and glazed with apricot coating to keep it fresh and neat.

Category:
Frozen Molded

Serving Size:
8 Slices

Difficulty Level:
Advanced

Photo Gallery:
Yes

Storage Factor:
+2 Days

| Kiwi Mousse Cake |

Ingredients Required: Kiwi Mousse Cake

	Ingredient	Quantity
1.	3" x 8" Yellow Sponge Cake	3 - Strips
2.	Strawberry Preserves	5 ounces
3.	Fresh Kiwi	2 - Peeled and Sliced
4.	8" Yellow Sponge Cake	1
5.	Plain Syrup	3 ounces
6.	Vanilla Pastry Cream	9 ounces
7.	Whipped Whipping Cream	9 ounces
8.	Apricot Glaze	5 ounces

Preparation Instructions: Kiwi Mousse Cake

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Process	Instructions
1. Tranche Cake	Using the three strips of sponge cake and the Strawberry preserves, build a cake onto a plastic tranche board. Alternate cake with strawberry to build a three layer strip of cake, filled twice with the preserves. Press it together firmly and freeze very solid.
2. Prepare Lining	Prepare the mold by fitting the inside bottom of it with smooth liner. I use a blue paper/plastic plate cut to fit. Remove the tranche cake from the freezer and trim the long side edges. The width of this cake must be the same as the depth of the mousse cake mold that you are using. Slice the strip of cake into 1/4" to 3/8" thick pieces and transfer them line the edge of the mold. Compress them tightly and squeeze the last one in. See the photo Album for a good picture.
3. Prepare Kiwi	Peel and slice two nice kiwi's. Arrange the fruit in a desired pattern and ensure that it balances - even and centered. Freeze the mold
4. Slice Cake	Slice the cake in three layers. The bottom of the cake will be the last piece inserted into the mold. The diameter of the other two slices may need to be trimmed to fit easily into the mousse filled mold. Prepare and store frozen, separated with a piece of waxed paper.
5. Prepare Mousse	Make the mousse filling by folding the whipped cream into the pastry cream until it is uniform.
6. Fill Mold	With a pastry bag and a flat tip (#1D) apply a layer of mousse to the bottom of the mold, directly to the back side of the displayed fruit.
7. Fill	Using the (trimmed) top layer of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread evenly out to the edge cakes.
8. Repeat	Using the (trimmed) center slice of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply the remaining mousse mixture and spread evenly and onto the edge cakes.
9. Finish	Lay in the last layer of the sliced cake and press down evenly and firmly. Apply the remaining syrup. This cake should fit in tight against the edge strips. Make sure this edge comes together good and secure.
10. Freeze	Freeze solid - overnight. It must be rock hard in order to un-mold.
11. Dip	In a bowl of hot water dip the frozen mold just up to the lip - for about 5-8 seconds. Invert over an 8" cardboard cake circle. Press firmly on the mold and the cake should pop right out. Re-dip if needed. Center on cardboard. Peel the paper circle from the top of the mousse cake.
12. Glaze	The top will take two to three applications of glaze. The first one should be quick and thin. It will harden and freeze while brushing the side of the cake heavyly with the melted apricot glaze. Now float on a nice coating to the top surface, and let it harden. All exposed surfaces of the edge tranche cake should be brushed with the glaze.
Additionaal Comments:	Stored chilled for several hours before serving. Cut with a sharp serrated knife that has been rinsed in hot water after each cut.