Tropical passion fruit cake: a succulent symphony of exotic flavors
Indulge in the vibrant flavors of the tropics with this tropical passion fruit cake. The cake features a moist, citrus-infused dough covered in a rich, creamy filling, all topped with a tangy passionfruit mirror. It's the perfect dessert to add a burst of sunshine to any meal.
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Why you will love this recipe:
- Refreshing citrus aroma: The orange lemonade infusion in the dough provides a bright, invigorating citrus scent that complements the tropical taste of passion fruit.
- Creamy Delight: The combination of mascarpone, cream and sour cream creates a rich, creamy texture that melts in your mouth.
- Exotic passion fruit: The passion fruit filling adds a tangy contrast to the sweetness of the cake, making every bite exciting.
Perfect occasion: This cake is a great choice for summer get-togethers, beach-themed parties, or any event where you want to impress your guests with a light but exotic dessert.
Decorating Tips:
- Garnish with fresh passion fruit: Scoop out some fresh passion fruit seeds and pulp and sprinkle them on top for an extra burst of flavor and a beautiful presentation.
- Add edible flowers: Decorate with edible flowers like marigolds or pansies to enhance the tropical theme.
- Sprinkle with powdered sugar: A light dusting of powdered sugar can add a subtle sweetness and make the colors pop.
Ingredients for the dough:
- 5 eggs
- 280g of sugar
- Vanilla flavored sugar equivalent to one packet
- 350g flour
- Baking powder equivalent to one packet
- 120 ml of neutral-tasting oil
- 180 ml orange lemonade
Ingredients for the filling:
- 500 g of mascarpone
- 400g of cream
- 200 g sour cream
- Cream stiffener equivalent to two packets
- 50g of sugar
- Vanilla flavored sugar equivalent to one packet
Ingredients for the fruit mirror:
- 300 ml of passion fruit juice
- Pulp of 5-6 passion fruits
- Gelatin equivalent to one packet
Preparation:
- Dough: Whisk the eggs with the sugar and vanilla sugar until creamy. Mix the flour and baking powder, then gradually add them to the egg mixture. Continue stirring and slowly add the oil, followed by the lemonade. Pour into a 24×24 cm mold covered with baking or buttered paper and bake at 160°C for 35 to 40 minutes. Do a test bake to check doneness and let cool before cutting into two layers.
- Filling: Mix mascarpone, cream, sour cream, cream stiffener, sugar and vanilla sugar until smooth. Spread half on the first layer of dough, place the second layer on top and cover with the remaining filling.
- Fruit mirror: Mix the passion fruit juice, pulp and gelatin until smooth, then pour over the cake. Refrigerate for at least 4 hours.
Enjoy this delicious fusion of tropical flavors and creamy textures, perfect for any special occasion!