Brazilian Chilled Passion Fruit Cake
Ingredients
Cake base
- 6 eggs
- 1 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 5 tablespoons oil
- 1 tablespoon baking powder
- a pinch of salt
Passion fruit cream
- 1 can sweetened condensed milk
- 2 cans heavy cream
- 2 egg yolks
- 1/2 cup milk
- 1 tablespoon cornstarch
- 1/2 cup unsweetened passion fruit concentrate
Seed topping
- 1/2 cup passion fruit pulp with seeds
- 1/2 cup water
- 1/2 cup sugar
Preparation
Beat eggs and sugar for 20 minutes until light and fluffy
Gently fold in the remaining cake base ingredients
Pour the batter into a greased 25cm diameter baking pan
Bake in a preheated oven at 180Β°C until golden
Place all passion fruit cream ingredients in a saucepan and cook over medium heat, stirring constantly, until thickened and pulls away from the sides
In a small saucepan, combine passion fruit pulp, water, and sugar. Bring to a boil and simmer for 5 minutes until slightly thickened
Assembly
Once the cake base is cooled, slice it horizontally into 2 or 3 layers
Moisten each cake layer with unsweetened passion fruit juice
Spread a layer of passion fruit cream on one cake layer
Place another cake layer on top and moisten with passion fruit juice
Repeat the cream and cake layers until all layers are used
Spread the remaining passion fruit cream over the top and sides of the cake
Pour the seed topping over the top of the cake
