Passion fruit cream cake

Name: Passion fruit cream cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Eggs (size M); 40 g Sugar; 1 pack of Cheese cream cake cream with decorative sugar; 1 package Vanillin sugar; 50 g Flour; 30 g Cornstarch; 1 TEASPOON Baking Powder; 500 g Whipped cream; 500 g Low-fat curd; 1 package Cake glaze clear; 1/4 l Passion fruit nectar; 15-20 g Coconut chips (health food store); 5 Physalis and mint leaves for decoration (Cape gooseberries); baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Eggs (size M)
40 g Sugar
1 pack of Cheese cream cake cream with decorative sugar
1 package Vanillin sugar
50 g Flour
30 g Cornstarch
1 TEASPOON Baking Powder
500 g Whipped cream
500 g Low-fat curd
1 package Cake glaze clear
1/4 l Passion fruit nectar
15-20 g Coconut chips (health food store)
5 Physalis and mint leaves for decoration (Cape gooseberries)
baking paper

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Carefully fold in the egg yolk. Add sugar, decoration sugar (from the cake cream pack) and vanillin sugar at the end. Mix flour, cornstarch and baking powder, sieve onto the egg foam mixture and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let the sponge cake base cool down on a cake rack. Peel off baking paper and place the cake base on a cake plate. Place a cake or springform ring around the base. Whip the cream until stiff. Put cream powder in a mixing bowl, add 200 ml water and mix well with a whisk for about 1/2 minutes. First stir in quark in portions, then fold in cream. Pour the cheese-cream filling onto the base and spread it out slightly wavy. Gradually stir the cake glaze in a small pot with passion fruit juice until smooth. Bring to the boil while stirring and pour the hot icing evenly over the quark-cream cream.
3
Whip the cream until stiff. Put cream powder in a mixing bowl, add 200 ml water and mix well with a whisk for about 1/2 minutes. First stir in quark in portions, then fold in cream. Pour the cheese-cream filling onto the base and spread it out slightly wavy. Gradually stir the cake glaze in a small pot with passion fruit juice until smooth. Bring to the boil while stirring and pour the hot icing evenly over the quark-cream cream. Put the cake in a cool place for 4-5 hours. Roast the coconut chips in a pan without fat. Take out and let it cool down. Remove the cake from the cake ring and decorate as desired with physalis, coconut chips and lemon balm leaves. Makes 12-16 pieces
4
Put the cake in a cool place for 4-5 hours. Roast the coconut chips in a pan without fat. Take out and let it cool down. Remove the cake from the cake ring and decorate as desired with physalis, coconut chips and lemon balm leaves. Makes 12-16 pieces
5
Attention! Do not try sponge cake with decoration sugar!!!