Missys Peanut Butter Passion Cake Recipes

Steps:

• Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate.
• Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
• Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles.
• Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely.
• Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately.
• Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter.
• Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately.

Steps:

• Combine 1/4 cup sugar and 1/2 cup water in a small skillet. Bring to simmer, stirring, until sugar dissolves, then remove from heat and let cool. Stir in 2 tablespoons passion fruit liqueur. Set aside.
• Combine 6 tablespoons water and the gelatin in a metal measuring cup; stir to soften, then place cup in a shallow pan of water and heat until gelatin dissolves. Place passion fruit syrup in a saucepan, heat gently and stir in dissolved gelatin. Stir in remaining sugar until it dissolves, remove from heat and let cool completely. Transfer to a bowl and stir in remaining passion fruit liqueur.
• Whip cream until stiff and fold into gelatin mixture.
• Pour half the mousse mixture into a round cake pan 8 inches in diameter with a capacity of 4 1/2 to 5 cups. Do not use a pan with a loose bottom. A loaf pan can be used.
• If using ladyfingers, trim them so they can be fitted together to make a round layer 5 to 6 inches in diameter. Dip ladyfingers or round of cake on both sides in syrup in the skillet and drain briefly. Center cake on top of mousse mixture in cake pan. Pour remaining mousse mixture on top.
• Refrigerate overnight, until set. To unmold, run a knife around outside of mousse, place a round plate over pan and invert both. Place a cloth that has been wrung out in hot water around mold and lift the mold from the mousse. Decorate with kiwi slices if desired and refrigerate until ready to serve.