Brazilian Passion Fruit Mousse Cake

1. Place unopened can of sweetened condensed milk in a pressure cooker; cover with water. Bring to a boil, then cook for 35 minutes after the cooker starts hissing. Let cool completely

2. Preheat oven to 350°F (180°C). Grease and flour a 9-inch round cake pan

3. Beat egg whites until stiff peaks form; set aside

4. In a separate bowl, beat egg yolks with sugar until pale and thick

5. Gradually add warm water and mix well

6. Sift together flour and baking powder, then gently fold into the egg yolk mixture

7. Gently fold in the beaten egg whites

8. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean

9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely

Mousse and syrup

1. Blend sweetened condensed milk, passion fruit pulp (or juice), and heavy cream in a blender until smooth

2. In a small bowl, combine milk, water, and sweetened condensed milk or sugar; stir until well mixed

Assembly

1. Place the cooled cake on a serving plate

2. Brush the syrup evenly over the cake

3. Spread the condensed milk caramel over the cake

4. Pour the passion fruit mousse over the caramel layer

5. Refrigerate for at least 4 hours, or until set

6. Serve chilled

Notes

1. Credits: @dicasdafabiqueiroz