Passion fruit cake

This passion fruit cake recipe with strawberry is my favorite. Try it yourself ...

Site Author's Comment

Passion Fruit Cake Recipe: This is a recipe that all children enjoy. This recipe is ideal for those looking for a cake filled with passion fruit and strawberry. This cake is guaranteed success. This recipe has difficulty level 6. It means that it is a passion fruit cake with medium difficulty, this is because this cake has cream, syrup and toppings.Huuumm!

Ingredients - MASS

1.5 (tablespoon) refined sugar

2. 3 eggs

3. 120 (grams) wheat flour

4.60 (grams) butter

5. 1 (coffee spoon) baking powder

6. 1 (pinch) salt

Ingredients - CREME

1. 1.5 (cup) passion fruit juice concentrate

2. 1/2 (cup) orange juice

3. 1/4 (cup) refined sugar

4. 1 (can) condensed milk

5. 3 (tablespoon) corn starch

6. 250 (grams) chantily

7. 1 (dessert spoon) unflavored gelatin

Ingredients - RECHEIO

1. 250 (grams) chantily

2. 350 (grams) strawberry

Ingredients - CALDA

1. water

2. refined sugar

Cinnamon

How to prepare the pasta

1. Beat sugar with butter and eggs until whitish.

2. Add the flour and salt carefully

3. Finally, add the yeast

4. Place on a greased baking sheet and bake

Passionfruit Cream Method of Preparation

1. The orange juice should be tight.

2. Chantily must be beaten in soft spot

3. Gelatine should be hydrated in 1/4 cup of cold water and leave for 3 to 4 minutes

4. Put the starch and sugar together with the orange juice

5. Add the passion fruit juice and the condensed milk and bring to the fire to thicken

6. When it starts to boil, leave another 2 minutes

7. Remove from heat, stir in chantily and gelatin. (if gelatin is hard, melt)

Assembly

1. Water 1/2 cake with the syrup

2. Put the chantily with strawberry on top

3. Also add half the passion fruit cream

4. Place the other half of the cake and

5. Water with syrup

6. Cover with passionfruit cream

Take the refrigerator

Tips

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift the flour and sugar before starting the dough.

Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.

Tips to follow during the preparation

Normally, just put straight sugar, eggs and butter for 7 minutes in an ordinary mixer arrives at the desired point which is when the dough reaches double the size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: put sugar, eggs and sausage (spoonful of wire) or a wooden spoon in a smaller saucepan.Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar should melt along with the eggs. Place this syrup in the mixer (preferably planetary) along with butter at full speed for 10 to 15 minutes until it is twice the size and whitish.

In both ways, the important thing is to hit enough to incorporate air to the mass.

You can prepare this dough in two different ways: the flour with or without the yeast.The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour and salt with the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (that simulates a dish) and gently stir the dough adding flour and salt gradually. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, put flour and salt straight into the mixer, but they should be gradually added. When placing the flour, note that the flour is usually on the edge of the bowl. Take care to remove the flour from the edge of the bowl, always stirring from the bottom up.

In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.massa.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.

When using stuffing this dough, you can do it the professional way. Instead of making a dough and cutting it in half, you divide the dough equally into two shapes of the same size. The result will be perfect.

Utensils and Equipment

Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.

If the shape is round, 20 to 25 cm in diameter. If it is rectangular, 30 to 40 cm in length. The round shapes with a hole in the middle are also very good. Give preference to the tall shapes for the cake to grow.

To stir the dough by hand, use a wooden spoon or a spoon (wire spoon) or the spatula removed from the electric mixer and a standard spatula to remove the flour from the edge of the bowl.

To assemble the cake, it is best to use the rim.