Pala Casino Spa & Resort’s award winning  Executive Pastry Chef Albert Cruz shares his specialty recipe for Strawberry and Passion Fruit Bavarian Mousse Cake. This fresh springtime dessert is served as a special request at many Pala Events.




For the Yellow Cake:

12 oz –Unsalted Butter
13 oz –Granulated Sugar
4 each – Whole Eggs
15 oz – Cake Flour
4 tsp – Baking Powder
15 oz – Milk
2 tsp – Vanilla Extract


  1. Place the butter and sugar in the mixing bowl and beat until the mixture is light and fluffy.
  2. Add the eggs a little at a time until it is smooth and creamy.
  3. Scrape down the sides of the bowl to ensure even mixing.
  4. Add 1/4 of the dry ingredients and mix well.
  5. Add 1/3 of the liquid and mix just until blended.
  6. Repeat until all ingredients are used and scrape down the sides of the bowl occasionally.
  7. Divided mixtures into a baking pans and bake 300*F for 40 to 50 minutes.

For Strawberry Mousse:

1 cup – Strawberry Puree
10 each –Gelatin Sheet or 1 ½ tbsp –Gelatin Powder
2 cups –Whipped Cream
1/2 cup- Sugar


  1. Whip the cream with sugar into soft peak.
  2. Sprinkle the gelatin over cold water and set aside to soften.
  3. Place the softened gelatin mixture over heat until dissolved.
  4. Add the gelatin mixture to the puree. Gradually fold the mixtures into the whipped cream until smooth and set aside.

For Passion Fruit Mousse:

1 cup –Passion Fruit Puree
10 each Gelatin Sheet or 1 ½ tbsp – Gelatin Powder
2 cups – Whipped Cream
1/2 cup -sugar
(Use same mousse procedure)

To assemble the Mousse Cake:

  1. Cut one of the Yellow cakes into 3 layers and place one layer into the bottom of 10 –inch ring mold.
  2. Spread the Strawberry Mousse halfway evenly on top and refrigerate until the mousse set (15 minutes).
  3. Spread the Passion Fruit Mousse on top of the Strawberry Mousse and refrigerate until set.
  4. Garnish with fresh fruit.