Brazilian Passion Fruit Mousse Cake

Prepare the dulce de leche by placing the unopened can of sweetened condensed milk in a pressure cooker. Cover with water, bring to a boil, and cook for 35 minutes once whistling. Let cool completely before opening

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

Beat egg whites until stiff peaks form

In a separate bowl, beat egg yolks with sugar until pale. Gradually add warm water and mix well

Sift together flour and baking powder, then fold into the yolk mixture

Gently fold in the beaten egg whites until just combined

Pour batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean

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

While the cake bakes, prepare the syrup: In a small saucepan, combine milk, water, and sweetened condensed milk or sugar. Heat over medium until sugar dissolves, then cool

Make the passion fruit mousse: Blend sweetened condensed milk, passion fruit pulp or juice, and heavy cream until smooth. Refrigerate until slightly thickened

Once cake is cool, slice horizontally into two layers

Brush each cake layer with the cooled syrup

If using dulce de leche, spread a thin layer over the bottom cake layer

Spread the passion fruit mousse over the dulce de leche or directly on the cake layer

Place the top cake layer and brush with remaining syrup

Refrigerate for at least 2 hours before serving