Passion fruit sour cream sponge cake

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 18
  • 3 Eggs (size M)
  • 325 g Sugar
  • 1 pinch Salt
  • 100 g Flour
  • 25 g crushed almonds
  • 25 g Cornstarch
  • 1 1/2 TSP. Baking Powder
  • 5 TABLESPOONS Milk
  • 21 sheets Gelatine
  • 500 g Schmand
  • 100 ml Lemon juice
  • 400 g Whipped cream
  • 2 Passion fruit
  • 750 ml Passion fruit juice
  • baking paper
  • 7-10 Tbsp Aluminium foil or professional rail

Directions

  1. 1

    Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until thick and creamy. Mix the flour, almonds, starch and baking powder and stir into the egg foam alternately with the milk. Spread on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: not suitable/ gas: level 4) for 7-8 minutes, then turn over, carefully remove baking paper and allow to cool. Soak 12 and 9 gelatine sheets separately in cold water. Divide base into 2 halves.

  2. 2

    Cover each base with an aluminium foil rail or a professional rail. Mix sour cream, 200 g sugar and lemon juice until the sugar is dissolved. Squeeze 12 sheets of gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Chill until the cream begins to set. Whip cream until stiff, fold in. Spread the cream on both sides, smooth it down. Place in the refrigerator for approx. 2 hours. Cut the passion fruit in half, spoon out the flesh and spread on the cream. Squeeze 9 sheets of gelatine, dissolve lukewarm and stir into the passion fruit juice.

  3. 3

    Chill until the cream begins to set. Whip cream until stiff, fold in. Spread the cream on both sides, smooth it down. Place in the refrigerator for approx. 2 hours. Cut the passion fruit in half, spoon out the flesh and spread on the cream. Squeeze 9 sheets of gelatine, dissolve lukewarm and stir into the passion fruit juice. Sprinkle evenly over the cream, refrigerate for another 1 hour. Cut out circles of 6-8 cm Ø and serve

  4. 4

    On 20 pieces:

Nutrition Facts

KCAL
260 kcal
CARBS
27 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake