Passionfruit cake



  • 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.


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