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) Mandarin Oranges; 1/2 l Passion fruit nectar; 400 g Whipped cream; 2 TEASPOONS Icing sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very 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) Mandarin Oranges
1/2 l Passion fruit nectar
400 g Whipped cream
2 TEASPOONS Icing sugar
baking paper

Directions

1
Separate eggs. Beat egg whites and 3 tbsp. water until stiff. Finally, pour in 100 g sugar and vanillin sugar. Fold in egg yolks one after the other. Mix flour, starch 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 sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.
3
Let the sponge cake cool down.
4
Cut through the bottom so that the lower bottom is a little thicker. Soak the gelatine in cold water. Drain mandarin oranges on a sieve. Squeeze the gelatine, dissolve it and mix it with the passion fruit juice and 50 g sugar.
5
Whip the cream until stiff. 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. Chill again briefly.
6
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.