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This passion fruit cake is filled with tangy passion fruit curd and then covered with sweet Chantilly. The perfect layer cake to serve for Valentine’s Day. Ingredients - Passion fruit cake: - 6 eggs separated - 3 cups all purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1 stick unsalted butter softened - 2/3 cup passion fruit pulp - 1 3/4 cup sugar - Passion fruit curd: - 1 1/2 cups passion fruit pulp - 3/4 cup sugar - 2 egg yolks - 1/3 cup cornstarch - 2 tablespoons water - Chantilly cream: - 2 cups heavy cream chilled - 2 tablespoons sugar - 1 teaspoon vanilla extract - food coloring (optional) Recipe Details - Course: Dessert - For cake — Preheat oven to 350 degrees Fahrenheit. - Grease and flour a 10" cake pan. - In a bowl mix the flour, salt and baking powder. - Whip the egg whites until soft peaks begin to form. Slowly add 1 1/4 cups of sugar. When the when the whites are stiff and creamy, remove from the mixer and set aside. - Clean the bowl of the mixer. - In the clean mixer bowl, add the yolks and mix on high speed for 3-4 minutes. When the mixture starts turning pale yellow, add the remaining 1/2 cup of sugar. Mix until the batter has doubled in size. - Add the butter and mix well. - Add the 1/3 of passion fruit pulp alternating with the flour mixture. Starting and ending with the passion fruit pulp. - Gently fold 1/3 of the whipped egg whites into the cake batter using a spatula. Repeat with the rest of the egg whites until all of them have been incorporated. - Pour this mixture onto the cake pan and bake for 35-40 minutes or until a cake tester is inserted into the center of the cake comes out clean. - When cake is ready, remove from the oven and let it cool in the pan for 15 minutes. - Carefully invert the cake into a cooling rack to finish cooling. - For passion fruit curd — Heat the passion fruit and sugar on a pot over medium heat. - In a small bowl, combine the cornstarch and the water. If the mixture looks to stiff, add a bit more of water. - Pour the cornstarch mixture into the passion fruit curd and mix using a wooden spoon. - Meanwhile, place the egg yolks in a bowl and whisk until combined. - When the passion fruit mixture starts boiling and thickening, remove from the heat and gently pour 2-3 tablespoons over the yolks. Mix the yolks vigorously while you pour the hot liquid to prevent the yolks from cooking. - Place the yolk mixture into the remaining passion fruit curd and mix. - Cover with plastic wrap and place in the fridge to completely cool. - For Chantilly cream — In a clean chilled bowl, pour in the heavy cream. - Mix on medium-high speed until the mixture starts getting creamy. - Mix until the cream is thick and holds its shape. - In another bowl, place 1/4 of the mixed cream. Add in 1-2 drops of food coloring and fold it gently using a spatula. - Assembly — Slice the cake into 3 even layers. - Place the first slice on a cake plate. Spread 1/2 of the cooled curd over it. - Place the second layer of cake. Spread the remaining curd on top. - Cover with the third layer. - Cover the top and the sides of the cake using the Chantilly cream. - If desired, decorate the cake using the Cake Boss 2 color icing bag . - Chill for a few hours before serving. - Enjoy! Recipe developed in partnership with blogger partner Tiffany Bendayan. Tiffany is a Miami blogger and mother of 2. Originally born in Venezuela, Tiffany has a degree in Psychology and in the Culinary Arts. Currently, she’s the owner of Living Sweet Moments, a blog dedicated to showcase easy and delicious recipes.
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- 1/2 šalice maslaca - 1 šalica kakaa u prahu - 3 žlice šećera - 1 žličica ekstrakta vanilije - prstohvat soli - 3 jaja - 250 ml slatkog vrhnja za šlag - 200 g krem sira (Vivis od Vindije) - 2 žlice agava sirupa - 2 šalice borovnica - 1 mala žličica gustina - 1 žlica meda Postupak izrade: - Prvo pripremite biskvit. Posebno istucite bjelanjke sa šećerom. Izmutite žutanjke mikserom, pa im dodajte istučene bjelanjke sa šećerom. Maslac otopite na laganoj vatri, pa mu dodajte kakao, ekstrakt vanilije i sol. Smjesi dodajte pripremljena jaja i lagano sve promiješajte špatulom. - Smjesu ulijte u kalup (20 cm) koji ste prethodno namastili i posipali kakaom ili obložili papirom za pečenje. Tijesto pecite 45 min na 175° C. Kada je gotovo, pustite ga da se malo ohladi, pa izvadite iz kalupa. - Za kremu istucite slatko vrhnje, pa mu dodajte krem sir i agava sirup. Sve izmiksajte dok ne dobijete glatku kremu. - Kada se biskvit u potpunosti ohladio, premažite ga bijelom kremom. - Za preljev na laganoj vatri zakuhajte dvije šalice borovnica, dodajte jednu malu žličicu gustina i žlicu meda. Kratko prokuhajte, pa prelijte preko bijele kreme (možete upotrijebiti i neko drugo voće). - U slast!