Passion Fruit Cake with Italian Meringue | Milkbottle

Passion Fruit Cake with Italian Meringue

Baking Instinct

We’re making this delicious cake as dessert for Christmas dinner

Passion fruit cake with Italian meringue
about 8 pieces of cake
3/4 dl flour
1 rounded tsp baking powder
3 large eggs, at room temperature
175 g really soft butter
2 dl sugar
1 tsp vanilla sugar
2 1/2 dl passion fruit curd Frosting, see recipe below
1 portion of Italian Meringue, see recipe below
Preheat the oven to 175 degrees Celsius.
Put the flour and baking powder in a sieve and sift it into a bowl.
Add all the other cake ingredients to the bowl.
Whisk with an electric hand mixer everything together until you have a smooth, well-combined mixture (about one minute).
Divide the mixture between two tins (18 cm diameter) or bake only one cake.
Level it out and place the tins on the centre rack of the oven.
Bake two cakes around 35 minutes or one cake around 50 minutes.
Remove from the oven.
Wait about five minutes before turning them out on to a wire cooling rack.
Leave the cakes to cool completely, then add the passion fruit filling.
Spread the Italian meringue frosting over sides and top of cake.
You can use a kitchen torch to brown the meringue a bit.
Passion fruit curd filling
(makes around 2 1⁄2 dl of filling)
3⁄4 dl passion fruit seeds ( about 3 passion fruits)
1 1⁄4 dl sugar
80 g butter
2 tsp lemon juice
2 small eggs, at room temperature
1 egg yolk, at room temperatur
Pour the passion fruit, sugar, butter and lemon juice into a small pot.
Heat the ingredients until the butter melts and the sugar dissolves.
In a clean bowl, beat the eggs and the egg yolk.
While beating constantly, add the warm passion fruit mixture in a thin stream to the egg mixture.
Pour the mixture back into the pot, and heat it gently, stirring constantly, for around six minutes or until it thickens.
Let it cool to room temperature, cover it with cling film and put it in the fridge to cool and set.

Italian meringue
4 small egg whites
21/2 dl sugar
1 dl water
Using an electric hand mixer, begin by beating four egg whites until they form stiff peaks. They should stand up straight when the whisk is removed.
Next make a sugar syrup by mixing of sugar with water.
Stir the sugar and water together over a medium heat.
Dip a pastry brush in water and brush any bits of sugar from the sides of the pan down into the syrup to melt, otherwise it will turn the sugar syrup grainy.
When all of the sugar is dissolved, bring it to a fast boil until it reaches 120 degrees Celsius.
As soon as the syrup reaches the correct temperature, pour it onto the egg whites in a thin, steady stream as you whisk.
Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you.
When all the syrup has been mixed, continue to whisk the meringue until it has cooled.
It should be shiny and stiff.
Allow to cool completely before using.
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