Passion Fruit Cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 3 Eggs (Gr. M)
  • 100 g + 50 g sugar
  • 1 package Vanillin sugar
  • 75 g Flour
  • 50 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 8 sheets white gelatine
  • 2 can(s) (each 314 ml) Mandarin Oranges
  • 1/2 l Passion fruit nectar or juice
  • 400 g Whipped cream
  • 2 TEASPOONS Icing sugar

Directions

  1. 1

    Separate eggs. Beat egg whites and 3 tbsp. water until stiff. Stir in 100 g sugar and vanillin sugar. Stir in egg yolk. Mix flour, starch and baking powder, fold in

  2. 2

    Pour into a springform pan (26 cm Ø) lined at the bottom with baking paper. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Cooling down

  3. 3

    Soak the gelatine. Drain the mandarins. Mix passion fruit juice with 50 g sugar and warm it up a little. Squeeze the gelatine and dissolve in the juice. Cool until the juice begins to gel

  4. 4

    Whip the cream until stiff. Stir 2/3 of the gelled juice into the cream. Fold in tangerines. Add the rest of the juice as "streaks" to the cream

  5. 5

    Cut through the bottom so that the top is thin and the bottom is thick. Crumble the thin bottom. Pile the cream on the thick base like a dome, spread the sponge cake crumbs on top and press down. Chill for about 3 hours. Dust with icing sugar

Nutrition Facts

KCAL
270 kcal
CARBS
33 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes