Passion fruit cake

Ingredients

Directions

1. 1

   For the base, place eggs and 75 g sugar in a small mixing bowl and stir until frothy. Add oil and stir in. Mix pudding powder and baking powder, sieve on top and fold in. Grease the bottom of a springform pan (26 cm Ø). Pour the dough into the springform pan and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes.

2. 2

   Remove from the oven and immediately remove 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

3. 3

   Place the base on a cake plate and enclose it firmly with a cake ring. Spread the mandarins evenly on the cake base

4. 4

   Measure out 250 ml mandarin juice. Mix the cake glaze powder and 2 tbsp. sugar in a small pot. Gradually stir in the measured juice. Bring to the boil while stirring. Spread evenly over the mandarins from the middle. Let cool off

5. 5

   Mix the cream setting agent and vanilla sugar. Whip the cream until stiff. Allow the cream setting agent and vanillin sugar to trickle in. Spread evenly on the mandarins. Pour the juice and sauce powder into a mixing bowl and mix with the whisks of the hand mixer, then whip at highest setting for approx. 2 minutes. Spread loosely on the cream. Chill for approx. 3 hours

6. 6

   Remove the cake ring from the cake with a knife. Cut the cake into pieces and serve decorated with lemon balm

7. 7

   Waiting time approx. 5 hours