Chocolate Passion Fruit Cake
very easy
60 mins
60 mins
Ingredients
- 125 g Icing sugar
- 50 g Flour
- 1/2 TEASPOON Baking Powder
- 175 g ground almonds without skin
- 200 g Protein (approx. 5 pieces; size M)
- 50 g Sugar
- 3 TABLESPOONS crushed hazelnuts
- 150 g Dark chocolate
- 400 g Whipped cream
- 4 sheets Gelatine
- 100 ml Passion fruit juice
- 5 Passion Fruit
- 3 TABLESPOONS Apple Jelly
- 7-10 Tbsp Fat and flour
Directions
- 1
Mix icing sugar, flour, baking powder and almonds. Beat the egg whites until stiff, adding the sugar. Carefully fold in the almond and flour mixture. Halve the mixture, fill into 2 greased springform pans (each approx. 20 cm Ø) sprinkled with flour and smooth it down. Sprinkle with hazelnuts. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes
- 2
Remove the sponge cake from the oven, remove from the edge and allow to cool. Roughly chop the chocolate and melt in a bowl over a warm water bath. Remove and let it cool down. Whip 250 g cream until stiff, stir into the lukewarm chocolate in portions
- 3
Soak 3 sheets of gelatine in cold water. Heat 50 ml juice. Dissolve expressed gelatine in it. Add the remaining juice, chill until the juice starts to gel. Beat 150 g cream until stiff and fold in
- 4
Place a cake ring around one of the bases. Spread the chocolate cream on the base. 2. place a cake ring around one of the cake bases and spread the passion fruit cream on top. Chill the cake for at least 2 hours
- 5
Soak 1 sheet of gelatine in cold water. Halve the passion fruit and remove the pulp. Simmer the pulp and jelly for about 1 minute, then remove from the heat and allow to cool for about 5 minutes. Dissolve squeezed out gelatine in it, then let it cool lukewarm. Pour the jelly onto the surface of the cake. Chill the cake for at least 3 hours. Remove from the cake ring and serve
- 6
waiting time approx. 5 1/2 hours
Nutrition Facts
380 kcal
30 g
25 g
8 g
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