Peach and passion fruit cake

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 5 discs deep-frozen puff pastry (à approx. 10 x 18 cm; 75 g)
  • 10 sheets Gelatine
  • 7-10 Tbsp Juice of 1 lemon
  • 100 g Sugar
  • 400 g Soured milk
  • 100 ml Passion fruit or multivitamin juice
  • 100 ml Peach juice
  • 100 g white couverture
  • 200 g Whipped cream
  • 7-10 Tbsp peach slices, white chocolate chips and passion fruit
  • baking paper

Directions

  1. 1

    Place the puff pastry slices next to each other and defrost. Then assemble into a square (approx. 28 x 28 cm), slightly overlapping, and press together. Cut out the cake base with a springform pan (26 cm Ø). Use the remaining puff pastry (approx. 150 g) for other purposes. Place the cake base on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes.

  2. 2

    Remove the puff pastry base and let it cool down. In the meantime, soak 8 and 2 sheets of gelatine separately in cold water. Heat lemon juice and sugar in a saucepan. Squeeze 8 sheets of gelatine well, dissolve in it and stir with the soured milk until smooth. Place in a cool place until the soured milk begins to gel. In the meantime, warm the passion fruit and peach juice. Squeeze out 2 sheets of gelatine and dissolve in it. Keep cold until the juice begins to gel. In the meantime, chop the couverture roughly and melt it in a warm water bath. Spread the cake base with it and refrigerate for about 10 minutes. Whip the cream until stiff.

  3. 3

    In the meantime, warm the passion fruit and peach juice. Squeeze out 2 sheets of gelatine and dissolve in it. Keep cold until the juice begins to gel. In the meantime, chop the couverture roughly and melt it in a warm water bath. Spread the cake base with it and refrigerate for about 10 minutes. Whip the cream until stiff. Close a cake ring around the cake base. Fold the cream into the soured milk cream. Carefully fold the fruit jelly into the cream as a marbling. Pour the cream onto the cake base and chill for 2-3 hours. Loosen the cake ring and decorate as desired with peach wedges, chocolate chips and passion fruit

  4. 4

    Close a cake ring around the cake base. Fold the cream into the soured milk cream. Carefully fold the fruit jelly into the cream as a marbling. Pour the cream onto the cake base and chill for 2-3 hours. Loosen the cake ring and decorate as desired with peach wedges, chocolate chips and passion fruit

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
300 kcal
CARBS
27 g
FATS
18 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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