Table of Contents
White Chocolate and Passion Fruit Cake
Indulge in this delicious cake for your next celebration! The ultimate cake to impress your guests, as it is easy and super tasty!
– With hints of lemon, passion fruit, and white chocolate. Perfect balance between acidity and sweetness. A cake for both adults and kids, says Frida.
Ingredients for 8 servings:
Cake base:
- 6 eggs
- 255 g powdered sugar
- 80 g potato flour
- 60 g all-purpose flour
- 2 teaspoons vanilla sugar
- 2 teaspoons baking powder
Passion fruit custard:
- 3 eggs
- 130 g powdered sugar
- Lemon zest
- 1 lemon juice
- 75 g room temperature butter
- 2 passion fruits
White chocolate buttercream:
- 150 grams white chocolate
- 150 g room temperature butter
- 150 g icing sugar
Preparation:
Cake base:
- Preheat the oven to 175°C with heat top and bottom. Line a 22 cm springform pan with parchment paper. Grease the pan with butter and sprinkle with coconut. Set aside.
- Whisk eggs and powdered sugar until white and fluffy, using an electric mixer for about 5 minutes. Then add the dry ingredients and gently stir to form a lump-free batter.
- Pour the batter into the pan and bake on the lower rack of the oven for about 35-40 minutes. Remove and let it cool before cutting into three pieces.
Passion fruit custard:
- Lightly beat eggs in a heatproof bowl. Then add powdered sugar, lemon zest, and lemon juice.
- Place the bowl over a pot of boiling water on medium heat. Heat the custard, stirring constantly, until thickened.
- Remove from heat and add butter and the contents of two passion fruits, stirring until all the butter melts. Pour into a clean jar and immediately seal with a lid. Let it cool completely before using.
White chocolate buttercream:
- Melt the chocolate over low heat and let it cool.
- Beat the butter and icing sugar at high speed with an electric mixer for about 5 minutes.
- Add the chocolate while constantly beating until a smooth buttercream forms.
Assembly:
- Place the first cake base on a cake stand. Spread half of the custard and then add the next cake layer. Spread over the remaining custard and place the final layer.
- Refrigerate the cake for at least 30 minutes.
- Remove from the fridge and frost with white chocolate buttercream.