Passion Fruit Cake

Source: https://www.oldenburger-professional.com/rcp_recipe/passion-fruit-cake

Total time

60 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
500	g	Oldenburger Whipping Cream, 30% fat
400	g	Oldenburger Butter, unsalted
3		eggs
60	g	caster sugar
10	ml	apple cider vinegar
80		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

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.