Passion Fruit Cake
Baking and Desserts | Author's cuisine
⏳ Time
3 hours
🥕 Ingredients
14
🍽️ Servings
10
Description
You can also experiment with caramel and make it based on citrus puree or pineapple juice.
Ingredients
- Butter - 9.2 oz
- Passion Fruit - 13.6 oz
- Almond - 4 oz
- Wheat Flour - 3.7 oz
- Sugar - 7.9 oz
- Whole egg - 1.8 oz
- Baking Powder - 0.1 oz
- Glucose Powder - 6.5 oz
- White Chocolate - 7.6 oz
- 33% Cream - 13 fl oz
- Gelatin - 0.2 oz
- Lecithin - 0.1 oz
- Liquid dark chocolate - 10.6 oz
- Grapeseed Oil - 2 fl oz
Step by Step guide
Step 1
Melt 150 grams of butter to 97°F. Using a blender, create an emulsion with the yolk, 120 grams of passion fruit puree, and 90 grams of sugar.
Step 2
Add almond flour, wheat flour, and baking powder. Mix the batter and spread it on a 20x30 cm silicone mat with edges. Level it out.
Step 3
Bake at 338°F for 20 minutes. Cool the cake, cut it in half along the wide side. Wrap each half in plastic wrap and freeze.
Step 4
Melt 135 grams of sugar. Heat 105 grams of glucose syrup and 165 grams of passion fruit puree until boiling. Gradually pour the hot puree onto the sugar in portions. After adding each portion, wait 20 seconds and stir.
Step 5
Cool the mixture to 95°F. In three additions, pour it over 35 grams of chocolate melted to 113°F, blending the mixture with a blender.
Step 6
Add 110 grams of cold butter and blend the mixture again with a blender. Transfer to a pastry bag for use. Store in the refrigerator in the bag or airtight container, covered with plastic wrap in contact.
Step 7
Soak the gelatin in ice water for 5–7 minutes.
Step 8
Melt 180 grams of chocolate to 113°F in the microwave in bursts. Heat 100 grams of passion fruit puree to 104°F with 80 grams of glucose. Melt the gelatin in the microwave and pour it into the puree, blending the mixture with a blender.
Step 9
Using a blender, create an emulsion from the puree and chocolate, adding lecithin. Cool to 95°F.
Step 10
Pour the cold cream into the emulsion and blend the mixture again with a blender.
Step 11
Cover the ganache with plastic wrap in contact and leave it to stabilize in the refrigerator for 12 hours. Whip before use.
Step 12
Melt the chocolate to 113°F in the microwave in bursts, add the oil, and blend the mixture with a blender.
Step 13
Half-fill two molds with mousse. Place the frozen filling gel-side down and slightly submerge it in the mousse. Add the remaining mousse. Finish assembling with the sponge cake, leaving 1–2 mm of sponge above the surface of the mousse.
Step 14
Freeze. Remove the cakes from the mold. Apply the coating.
Step 15
Clean the bottom edge of the cakes from glaze drips and transfer them to boards. Thaw for 5–12 hours in the refrigerator.
Step 16
Instead of a whole cake, you can make portioned pastries. For this, bake the cakes in small half-spheres, glue them together with caramel, and apply ganache to mimic the passion fruit. Then cover with glaze, placing the pastries on skewers.
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