Passion fruit cake with meringue

Name: Passion fruit cake with meringue
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g + 1 tablespoon soft butter or margarine; 525 g Sugar; 7-10 Tbsp Salt; 7 Eggs (size M); 400 g Flour; 100 g crushed almonds; 1 package Baking Powder; 350 ml Passion fruit nectar; 30 g Cornstarch; 1 Protein (size M); 125 g Dark chocolate coating; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g + 1 tablespoon soft butter or margarine
525 g Sugar
7-10 Tbsp Salt
7 Eggs (size M)
400 g Flour
100 g crushed almonds
1 package Baking Powder
350 ml Passion fruit nectar
30 g Cornstarch
1 Protein (size M)
125 g Dark chocolate coating
7-10 Tbsp Fat and flour
baking paper

Directions

1
Whip 250 g fat, 250 g sugar and 1 pinch of salt until creamy with the whisk of the hand mixer. Stir in 5 eggs one after the other. Mix flour, almonds and baking powder, alternating with 100 ml passion fruit nectar. Grease a springform pan (24 cm Ø) and dust with flour. Fill in the dough and brush it lightly to a flaky consistency. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-70 minutes. Let the cake cool down on a cake rack in the tin. For the passion fruit curd, bring 250 ml nectar, 125 g sugar and 1 tablespoon butter to the boil. Mix the starch with a little water until smooth. Stir into the boiling liquid.
2
Simmer while stirring for at least 1 minute. Remove the pot from the stove. Pour cream into a bowl. Separate 2 eggs. Whisk yolks and fold into the cream. Cover cream directly with foil. Chill for about 2 hours. Remove cake from the tin. Cut the bottom twice horizontally. Cut the curd into thirds. Spread 1/3 on the bottom cake base. Place the middle cake base on top and spread with another 1/3. Place the top cake layer on top. Place the edge of the springform pan around the cake again. Beat 3 egg whites until stiff, add 1 pinch of salt and 150 g sugar. Continue beating for several minutes until the mixture is very firm and shiny. Put the beaten egg whites on the cake and spread with a spoon to form large waves. Slide the cake under the hot oven grill on the lower rail. Grill for 2-4 minutes until the tips are golden brown, remove.
3
Cut the curd into thirds. Spread 1/3 on the bottom cake base. Place the middle cake base on top and spread with another 1/3. Place the top cake layer on top. Place the edge of the springform pan around the cake again. Beat 3 egg whites until stiff, add 1 pinch of salt and 150 g sugar. Continue beating for several minutes until the mixture is very firm and shiny. Put the beaten egg whites on the cake and spread with a spoon to form large waves. Slide the cake under the hot oven grill on the lower rail. Grill for 2-4 minutes until the tips are golden brown, remove. Carefully remove the ring, let it cool down. Spread the rest of the curd on the edge. Chop the couverture and melt over a warm water bath. Prepare 2 strips of baking paper (approx. 40 x 9 cm each). Spread the chocolate coating on the baking paper and smooth it down. Let it dry slightly. Place the coated baking parchment around the cake with the couverture door side facing inwards and press down lightly. Chill the cake until the chocolate coating has set. Carefully remove the baking parchment
4
Carefully remove the ring, let it cool down. Spread the rest of the curd on the edge. Chop the couverture and melt over a warm water bath. Prepare 2 strips of baking paper (approx. 40 x 9 cm each). Spread the chocolate coating on the baking paper and smooth it down. Let it dry slightly. Place the coated baking parchment around the cake with the couverture door side facing inwards and press down lightly. Chill the cake until the chocolate coating has set. Carefully remove the baking parchment
5
3 hours waiting time