Passion Fruit Torte Recipe

Passion Fruit Torte Recipe

Ingredients : Makes one 23cm round cake

200 g

1 cup

3

1/4 cup

2 1/2 cups

2/3 cup

1 1/4 cups

 

Passionfruit Cream

1/2 cup

1/4 cup

2

Unsalted butter

Caster sugar

Eggs, lightly beaten

Fresh passionfruit pulp

Self-raising flour

Milk

Cream

 

 

Caster sugar

Fresh passionfruit pulp

Egg whites

Method :
  • Preheat oven to moderate 180oC. Brush a deep, 23cm round cake tin with melted butter or oil. Line base and side with paper, grease paper.
  • Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
  • Add the eggs gradually, beating thoroughly after each addition. Add passionfruit pulp, beat until combined.
  • Transfer the mixture to a large mixing bowl.
  • Using a metal spoon, fold in the sifted flour alternately with the milk.
  • Stir until just combined and the mixture is smooth.
  • Spoon mixture into prepared tin; smooth surface. Bake for 50 minutes or until skewer comes out clean when inserted in centre of cake.
  • Leave in tin 15 minutes before turning onto wire rack to cool.
  • To make Passionfruit Cream - Combine sugar and passionfruit pulp in small pan. Stir constantly over low heat until mixture boils and sugar has dissolved. Simmer without stirring, uncovered, 3 minutes, remove from heat.
  • Using electric beaters, beat egg whites in a clean, dry mixing bowl until stiff peaks form.
  • Pour hot passionfruit mixture in thin stream over egg whites, beating constantly until cream is thick, glossy and increased in volume.
  • Turn cake upside down. Cut horizontally into four layers. Divide the Passionfruit Cream into three even portions. Place first layer on a serving plate.
  • Spread the cake evenly with the Passionfruit Cream.
  • Continue layering with remaining cake and Passionfruit Cream, ending with cake. Using electric beaters, beat cream in a small mixing bowl until stiff peaks form.
  • Using a flat-bladed knife, spread the cream over top and side of cake.

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