Passion - Passionfruit & Mango Entremet

This was the birthday cake I made for myself last week.
I was planning to make a mousse cake with honeydew melon, coconut & pineapple.
But I didn't have time to get all the ingredients so I changed my plan at the last minute.
I flipped through piles of cookbooks cosily on the sofa.
I can't find the combo I like so I took a few recipes from Le Goût Authentique Retrouvé by Hidemi Sugino & that's how I got to this cake.

"Passion" has 4 layers: genoise, passionfruit creme, mango mousse & lemon cream cheese mousse.
The recipes I took from the book are passionfruit creme & cream cheese mousse.
There're less gelatine in Hidemi's recipes for a smoother & lighter texture.
The cake is light & fragrant with fragrant mango mousse, refreshing lemon cream cheese mousse & exotic passionfruit creme layer.
For the decoration, I simply used white chocolate shards & tied with a red ribbon for a festive look.

I made this into a 6" square entremet & a few cups of mousse.

I think with this recipe it's better make in a 8" round cake.

Mango & Coconut Cheesecake

This weekend, I had finished a commission order on pearl jewelry.

Lustrous freshwater pearls to create simple yet classic necklace & bracelet.

Simplicity worked to perfection.

After that, I made a cheesecake for my family as always.

The cheesecake is made of 2 layers: mango & coconut.

It seemed to be a great combo in my mind but the subtle taste of coconut didn't quite stand out.

It's smoother & richer when served without the mango cheese layer.

However, with the mango layer, it's fruity & refreshing.

Want to try make the coconut cheesecake again.