Fruit Mousse Cake

Topping: The first step in making this delicious cake is to take care of the filling. Start by separating the egg whites from the yolks, being careful not to leave even a drop of yolk in the whites, as this will affect the mousse. In a large bowl, beat the egg whites with a pinch of salt using a mixer until stiff and glossy. This is the perfect base for an airy whipped topping. Gradually add the sugar, continuing to mix until stiff and glossy. Then, using a silicone paddle or wooden spoon, fold in the yolks, one at a time, mixing gently to keep the air in the mixture. Next, add the sifted flour together with the cocoa, oil and rum, mixing gently until smooth. Pour the mixture into the buttered and floured 28 cm cake tin and bake in a preheated oven at 180°C for about 25-30 minutes, or until it passes the toothpick test. Once the pastry is done, remove and cool completely on a wire rack.

How to make syrup: In a saucepan, combine the sugar and water and place over medium heat. Bring to a gentle boil, stirring occasionally, until the sugar has completely dissolved. Once the syrup is clear and smooth, turn off the heat and allow to cool. When the syrup is room temperature, add the rum and stir well. This syrup will add extra flavor to the countertops and keep the cake moist.

How to make banana mousse: In a bowl on a steam bath, mix the yolks, sugar and butter, stirring continuously, until smooth and bound. In parallel, prepare the gelatine by placing it in another bowl with 150 ml water. Allow to dissolve on the steam bath, stirring occasionally. Once the gelatine is completely dissolved, pour it over the egg mixture, stirring well to combine. Separately, mash the bananas with a fork and add the juice from one lemon to prevent oxidation. Blend the mashed bananas with the gelatine mixture, using a blender to get a smooth texture. Then carefully fold in the whipped cream, mixing gently to keep the air in the mixture. Pour the banana mousse evenly over the cooled and floured top. Refrigerate the cake to set.

How to make peach mousse: Mash the peaches from the compote with a fork, then use a blender to finely puree. Combine the yolks, 3 tablespoons of the juice from the compote and the sugar in a bowl on a steam bath, stirring until the mixture is smooth. Once cooled, beat the egg whites until stiff and fold gently into the yolk mixture. Stir in the peach puree and dissolved gelatine until smooth. Finally, fol in the whipped cream, being careful not to lose air. Pour the peach mousse over the banana layer in the fridge.

How to make strawberry mousse: Mash the strawberries with a fork until finely pureed. In another bowl, add the gelatine with 100 ml compote syrup and dissolve on a steam bath. Once dissolved, mix the gelatine with the strawberry puree and then stir in the whipped cream. Mix well and pour the strawberry mousse over the peach layer, making sure it is evenly distributed. Put the cake back in the fridge to set completely. The result is a tall and delicious cake, perfect for any occasion, with layers of flavorful mousse and an easy to enjoy texture.