- 500g flour
- 750g butter
- 700g sugar
- 17 eggs
- 400 passionfruit puree
- 130g fresh passionfruit berries puree
- 20g starch
- 20g gelatin
- fresh passionfruit
- ice cream
Cooking the dough:
Whip 300g butter and 200g sugar; add 2 eggs, the flour. Roll on a sheet of baking paper, bake till it turns golden at 170C. Take 300g of the baked dough and 150g butter, grind to crumbs. Shape with a mould.
Cooking the cake:
Put the gelatin into water. Stir the passionfruit puree with the fresh berries. Add 500g sugar, 6 whole eggs and 9 yolks, add starch and heat the mixture up on the stove, but don’t let it boil. Take the mass off the stove; add butter and gelatin and stir until the mixture gets thicker. Pour it into a form and bake at 160C until ready.
Cut the baked cake into pieces. Put some passionfruit puree on a plate, then the cake, decorate with pieces of fresh passionfruit and a scoop of ice-cream.
The dish is ready. Bon appétit!
Recipe: Uillam Lamberti, Luigi Magni.