Monday, September 15, 2014

Passion fruit cake - recipe ( including photos)

  • 350 grams of fresh cream
  • 250 grams of mascarpone cheese
  • 6 egg whites
  • 10 spoons of powdered sugar
  • 250 grams of peaches
  • 4 pieces of passion fruit
  • salt

Mix the egg whites together with the salt and 4 spoons of sugar.

Divide the egg white composition in 3 pieces of about 20 cm wide and bake them in the oven for 70 minutes at 120 degrees Celsius.

Meanwhile mix the mascarpone cheese with the crushed peaches and 2 spoons of sugar.
Put it in the fridge!

Cut the passion fruit and take out the seeds.

Put the seeds in a pan together with 60 milliliters of water and 2 spoons of sugar.

Let it boil for 5 minutes, mixing from time to time and crushing the seeds.

Let it cool! Strain half of the syrup in a separate bowl and keep the other half with the seeds in another bowl.

On a big round plate start composing the cake:
- add the first layer of dough
- add a layer of the mascarpone & peaches filling
- finish with the strained passion fruit syrup.

Then add the second layer of dough and repeat the operation until you finish the layers and the filling.

The syrup without the seeds will be added over the first and second layers. Over the third layer you will add the syrup with the seeds.

Put the cake in the fridge until you prepare the cream (which basically means beating the fresh cream with the last 2 spoons of sugar).  

Decorate the cake with the cream, according to your taste.


The original recipe can be found here



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