Passion fruit cake

Name: Passion fruit cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 7-10 Tbsp - Grease; 7-10 Tbsp - 2 eggs (Gr. M); 7-10 Tbsp - 75 g + 2 level tablespoons sugar; 7-10 Tbsp - 100 ml oil; 7-10 Tbsp - 2 packets of custard powder vanilla (for cooking; for each 1⁄2 l milk); 7-10 Tbsp - 1 slightly heaped Tsp baking powder; 7-10 Tbsp - 3 tins (314 ml each) of mandarins; 7-10 Tbsp - 1 packet of clear cake glaze; 7-10 Tbsp - 400 g whipped cream; 7-10 Tbsp - 2 sachets of cream thickener; 7-10 Tbsp - 2 sachets vanilla sugar; 7-10 Tbsp - 400 ml passion fruit nectar; 7-10 Tbsp - 3 sachets dessert sauce powder vanilla (without boiling, for each 1⁄4 l milk); 7-10 Tbsp - Lemon balm

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

7-10 Tbsp - Grease
7-10 Tbsp - 2 eggs (Gr. M)
7-10 Tbsp - 75 g + 2 level tablespoons sugar
7-10 Tbsp - 100 ml oil
7-10 Tbsp - 2 packets of custard powder vanilla (for cooking; for each 1⁄2 l milk)
7-10 Tbsp - 1 slightly heaped Tsp baking powder
7-10 Tbsp - 3 tins (314 ml each) of mandarins
7-10 Tbsp - 1 packet of clear cake glaze
7-10 Tbsp - 400 g whipped cream
7-10 Tbsp - 2 sachets of cream thickener
7-10 Tbsp - 2 sachets vanilla sugar
7-10 Tbsp - 400 ml passion fruit nectar
7-10 Tbsp - 3 sachets dessert sauce powder vanilla (without boiling, for each 1⁄4 l milk)
7-10 Tbsp - Lemon balm

Directions

1
Grease the bottom of the springform pan (26 cm Ø). Beat the eggs and 75 g sugar for about 8 minutes until frothy. Stir in the oil bit by bit. Mix pudding powder and baking powder, sieve on top and fold in. Spread the mixture into the mould.
2
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 15 minutes.
3
Remove the cake base from the oven and immediately remove it from the edge of the springform pan with a knife. Place on a cake rack and allow to cool in the mould. Drain mandarins well in a sieve, catching the juice.
4
Place the cake base on a cake plate and enclose a cake ring firmly around it. Spread the mandarins evenly on the cake base.
5
1⁄4 l Measure the tangerine juice. Mix cake glaze powder and 2 tablespoons of sugar in a small pot. Stir in the juice bit by bit and bring to the boil while stirring. Distribute evenly over the mandarins from the middle.
6
Chill for about 30 minutes.
7
Whip the cream until stiff, adding cream firming agent and vanilla sugar. Spread the cream on the cake. Place the passion fruit nectar and sauce powder in a tall mixing bowl and whisk briefly with the whisk of the hand mixer, then whip at highest setting for approx. 2 minutes.
8
Spread lightly on the cream. Put in a cool place for about 3 hours. Remove the cake from the cake ring, cut into pieces and decorate with a few leaves of lemon balm.