Passion Fruit Cake

Name: Passion Fruit Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 8 sheets Gelatine; 2 can(s) (each 314 ml) Tangerine Oranges; 1/2 l Passion fruit nectar; 2 (200 g each) Cup of whipped cream; 2 TEASPOONS Icing sugar; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
8 sheets Gelatine
2 can(s) (each 314 ml) Tangerine Oranges
1/2 l Passion fruit nectar
2 (200 g each) Cup of whipped cream
2 TEASPOONS Icing sugar
baking paper

Directions

1
Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Finally, pour in 100 g sugar and vanillin sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in loosely.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C / gas: level 2) for 25-30 minutes. Let the sponge cake cool down, then cut through the base so that the lower base is slightly thicker.
3
Soak gelatine in cold water. Drain mandarins on a sieve. Squeeze the gelatine, dissolve it and mix it with the passion fruit juice and the remaining sugar. Put in a cool place. Whip cream until stiff.
4
When the fruit juice begins to gel, stir about 2/3 into the cream. Fold in the mandarins. Then fold the remaining fruit mass as "streaks" into the cream. Refrigerate again briefly.
5
In the meantime, crumble the thinner soil. Spread the passion fruit cream on the thicker sponge cake base like a dome and smooth it down. Sprinkle with sponge flakes, press on and refrigerate for about 3 hours. Dust with icing sugar shortly before serving.