Ingredientes para Taro Mousse Cake
- Whipping Cream
- Taro Root
- ¼ cup (50g) granulated sugar
- 2 tablespoons powdered milk
- 4 tablespoons (55g) unsalted butter
- Eggs
- Vanilla Extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Skim Milk
- Margarine
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Taro Mousse Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Taro Mousse Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together 4 large egg yolks and 1 cup (200g) granulated sugar until pale and thick.
- Gradually whisk in 1 ½ cups (190g) all-purpose flour, ½ teaspoon salt, and 1 teaspoon baking powder until just combined. Do not overmix.
- In a clean bowl, beat 4 large egg whites with a pinch of salt until soft peaks form. Gradually add ½ cup (100g) granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the egg whites.
- If using, gently fold in ¼ cup (60ml) melted unsalted butter or oil.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing.
- While the cake cools, prepare the filling: In a chilled bowl, beat 2 cups (475ml) heavy cream with 2 tablespoons powdered sugar until soft peaks form.
- In a separate bowl, combine 1 cup (200g) cooked, mashed taro, ¼ cup (50g) granulated sugar, 2 tablespoons powdered milk, and 4 tablespoons (55g) unsalted butter. Mix until well combined and smooth.
- Let the taro mixture cool to room temperature.
- Gently fold the whipped cream into the cooled taro mixture until just combined.
- Once the cake is completely cool, slice it horizontally into two even layers.
- Spread half of the taro mousse filling evenly over the bottom cake layer.
- Top with the remaining cake layer.
- Spread the remaining taro mousse filling over the top and sides of the cake (optional).
- Refrigerate for at least 2 hours before serving to allow the mousse to set.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
46g
Fat
54g
Carbs
10g
