Passion Fruit Cake
Ingredients
- 500 g Oldenburger Whipping Cream, 30% fat
- 400 g Oldenburger Butter, unsalted
- 3 eggs
- 60 g caster sugar
- 10 ml apple cider vinegar
- 8 g bourbon vanilla sugar
- 40 g plain flour
- 15 g baking powder
- 16 g cream stiffener
- 50 ml lemon juice
- 105 g gelling sugar
- 5 passion fruits
Instructions
Preparation
Separate the eggs and set aside. Cut the passion fruits in half and spoon the fruity contents into a bowl.
The Mixture
Beat the egg whites until stiff. Then, beat the egg yolks together with sugar, apple cider vinegar and vanilla sugar until fluffy. Pour egg whites on top of the mixture and carefully fold in flour and baking powder.
The Cream
Beat Oldenburger Whipping Cream with cream stiffener until stiff. Stir together Oldenburger Butter, lemon juice and gelling sugar and fold into the cream.
Baking and Decorating the Cake
Pour batter into a chilled 26-cm spring-form pan and bake at 180 °C for approx. 25 minutes. Leave to cool, then evenly spread the cream on top and side of the cake.
The Final Touch
Before serving, cut up the cake and scatter the passion fruit on the cake.
Tips from Chefs to Chefs
01. How firm and stable whipped cream turns out, depends on the cream’s fat content. You will obtain best results with a cream with a fat contents of at least 30%. The higher the fat content the more stable the cream. Cream should always be refrigerated between 4 and 10 °C. before whipping. If you wish the whipped cream to stay firm even longer, a cream stiffener can be added during whipping.
02. Cream supports a lighter and less buttery filling in cakes and is greatly appreciated by many chefs. At the same time, it is a wholesome, natural product.
Recommended Products
Oldenburger Whipping Cream 30% fat, UHT, 1kg
- hot & cold application
- heat- and acid-stable
- high whipping volume
- versatile use
Oldenburger Butter unsalted, min. 82% fat, 250g piece
- soft and easy to spread
- no additives
- made from pure cow's milk