Ube Mousse Crunch Cake

Name: Ube Mousse Crunch Cake
Total time: 720 min
Cuisine: Filipino
Ingredients: 2 cups puffed rice; 2 tbsp light corn syrup; 1.75 tbsp granulated sugar; 4 oz white chocolate, finely chopped; 1 tsp neutral oil; 1.5 tbsp unflavored powdered gelatin; 0.25 cup cold water; 1 cup ube jam; 0.75 cup condensed milk; 1 tsp vanilla extract; 1 tsp ube extract; 1.67 cups heavy cream; 200 g heavy cream; 20 g whole milk; 8 oz white chocolate, chopped; 1.5 tbsp unsalted butter, room temperature

12h

Serves 1

instagram.com

Ube Mousse Crunch Cake

instagram.com

12h

Serves 1

Directions

1Prepare the crunch layer: Preheat oven to 350°F (175°C). In a bowl, mix puffed rice with warm corn syrup, sugar, and salt until evenly coated. Spread on a lined baking sheet and bake for 10-15 minutes until golden brown. Melt white chocolate with 1 tsp neutral oil in a heatproof bowl, microwaving in 10-second intervals, stirring between each, until 80% melted. Remove and stir continuously until smooth, letting residual heat fully melt the chocolate. Toss melted chocolate into the caramelized puffed rice. Press into a cake pan, reserving ⅓ cup for garnish. Chill for 20 minutes.
2Make the ube mousse: Bloom gelatin by mixing it with cold water, letting it sit for 5 minutes until dissolved. Blend ube jam, condensed milk, vanilla, ube extract, and bloomed gelatin until smooth. In a separate bowl, whip heavy cream to soft peaks. Gradually fold in the ube mixture until fully combined.
3Prepare the ganache: Heat cream and milk in a saucepan until just boiling. Pour over chopped white chocolate and whisk until smooth. Stir in butter until fully incorporated. Let cool completely.
4Assemble the cake: Pour mousse over the crunch layer, smoothing with an offset spatula. Tap the pan to remove air bubbles, then freeze for at least 3 hours or overnight.
5Glaze & Serve: Unmold frozen cake onto a wire rack over a sheet tray. Pour ganache over, smoothing with a spatula. Refrigerate for 2 hours before serving.

Ingredients

2 cups puffed rice
2 tbsp light corn syrup
1.75 tbsp granulated sugar
4 oz white chocolate, finely chopped
1 tsp neutral oil
1.5 tbsp unflavored powdered gelatin
0.25 cup cold water
1 cup ube jam
0.75 cup condensed milk
1 tsp vanilla extract
1 tsp ube extract
1.67 cups heavy cream
200 g heavy cream
20 g whole milk
8 oz white chocolate, chopped
1.5 tbsp unsalted butter, room temperature

Equipment

ovenbaking sheetbowlspatulawhiskhand mixercake panwire rackoffset spatulasaucepan

Ube Mousse Crunch Cake

12h

Serves 1

instagram.com

Ube Mousse Crunch Cake

instagram.com

12h

Serves 1

Directions

1Prepare the crunch layer: Preheat oven to 350°F (175°C). In a bowl, mix puffed rice with warm corn syrup, sugar, and salt until evenly coated. Spread on a lined baking sheet and bake for 10-15 minutes until golden brown. Melt white chocolate with 1 tsp neutral oil in a heatproof bowl, microwaving in 10-second intervals, stirring between each, until 80% melted. Remove and stir continuously until smooth, letting residual heat fully melt the chocolate. Toss melted chocolate into the caramelized puffed rice. Press into a cake pan, reserving ⅓ cup for garnish. Chill for 20 minutes.
2Make the ube mousse: Bloom gelatin by mixing it with cold water, letting it sit for 5 minutes until dissolved. Blend ube jam, condensed milk, vanilla, ube extract, and bloomed gelatin until smooth. In a separate bowl, whip heavy cream to soft peaks. Gradually fold in the ube mixture until fully combined.
3Prepare the ganache: Heat cream and milk in a saucepan until just boiling. Pour over chopped white chocolate and whisk until smooth. Stir in butter until fully incorporated. Let cool completely.
4Assemble the cake: Pour mousse over the crunch layer, smoothing with an offset spatula. Tap the pan to remove air bubbles, then freeze for at least 3 hours or overnight.
5Glaze & Serve: Unmold frozen cake onto a wire rack over a sheet tray. Pour ganache over, smoothing with a spatula. Refrigerate for 2 hours before serving.