Passion Fruit Cream Cake

By ctozzi

Ingredients

• fruit curd:
• 1/2 cup butter, unsalted
• yolks from 5 large eggs
• 1/2 cup granulated sugar
• 1/2 cup frozen passion fruit pulp/puree, thawed
• 1 pinch of salt
• 2 tsp. fresh lime juice
• cake layers:
• 1 and 1/4 cups all-purpose flour
• 6 large eggs
• 3/4 cup granulated sugar
• 1/4 unsalted butter, melted
• whipped cream filling:
• 1 cup whipping cream, very cold
• 1/2 sifted confectioners' sugar

Details

Servings 1
Adapted from janessweets.blogspot.ca

Preparation

Step 1

To make the curd:

Place a fine mesh strainer over a medium-size glass bowl. Set aside.

Melt the butter in a heavy, medium-sized, saucepan over a medium-low flame. Take the pan off the heat and, whisking constantly, pour in the sugar, fruit pulp/puree, yolks, and salt. Put the pan back on the stove over medium heat. Begin by whisking frequently, and cook for about 10 minutes, stirring constantly for the last few minutes as the mixture thickens. It should seem thicker than gravy but still be easily pourable.

Take the pan off the stove and immediately pour the curd into the strainer over the bowl, encouraging it through with a spoon or flexible spatula.

Whisk in the lime juice. Cool to room temperature. Cover the bowl securely with plastic wrap placed directly on the surface of the curd, to help prevent a skin from forming as it cools. Refrigerate the curd for about 2 hours, until completely chilled.

To make the cake:

Preheat oven to 350 degrees. Butter the bottom and sides of two 8" round cake pans. Cut a parchment paper circle to fit onto the bottom of each pan.

Beat the eggs and sugar in the large bowl of your mixer, using the paddle attachment, for up to 10 minutes, until the volume has increased at least three times. The mixture should look thick, pale yellow, and bubbly.

Take the bowl off of the mixer. Sprinkle in half of the flour, folding it in with a hand-whisk just until combined; repeat with the rest of the flour.

Drizzle in the melted butter and whisk only until combined.

Divide the batter equally between the prepared cake pans.

Bake the layers for 20 to 25 minutes, until the cakes begin to pull away slightly from the sides of the pan. Cool the layers for 10 minutes before removing them from the pans. Peel off the parchment circles and let the layers cool completely before assembling the cake.

whipped cream filling:
Whip the cream until soft peaks form. Sprinkle in the confectioners' sugar and whip until stiffer peaks begin to form. Keep the whipped cream cold until you're ready to spread it on the cake.

To assemble the cake:
Place one cake layer on your serving plate. Spread about a cup of the curd evenly atop that.



Spread a thick layer of the sweetened whipped cream over that.


Sandwich the other cake layer on top. Using a fine mesh sieve, sprinkle another tablespoon or two of confectioners' sugar over the filled cake.


Keep the cake refrigerated if you won't be serving it right away.