![](https://www.oldenburger-professional.com/media/f9/1d/db/1674815851/Passionfruit_Cake.jpg)
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
The Mixture
The Cream
Baking and Decorating the Cake
The Final Touch
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.
![](https://www.oldenburger-professional.com/media/67/7b/51/1670587978/OB_Katalogtitel2021_041-045-048_bigger_RZ03.jpg)