Kurumba Summer Dream (Saskia Lenz)

For the sponge cake, beat the eggs, sugar, vanilla sugar and salt for at least 5 minutes until frothy. Add water in between. Sifted in flour, baking powder and cornstarch, stir in. Divide the dough into thirds and color in the desired colors (yellow, red). Line a springform pan with baking paper and bake the dough bases one after the other at 180 degrees for about 15 minutes.

For the ganache, first melt the white couverture in the cream. Stir in lemon juice and place in the refrigerator.

For the second layer, heat the sweet condensed milk with butter, stir in desiccated coconut and allow to cool.

For the third layer, melt the mascarpone cream couverture in the cream. Add lemon juice and stir with mascarpone until smooth.

For the fourth layer, stir 6 tablespoons of passion fruit juice with pudding powder and sugar until smooth. Bring the remaining juice to the boil, add the previous mixture and let it thicken while stirring. Then let the pudding cool down.

Let the dough bases cool down as well. Spread half of the condensed milk and coconut cream on the bottom and the middle. Then place the bottom base on a cake plate and enclose it with a cake ring. Put a layer of mascarpone cream and passion fruit pudding each on the cake base, then put on the middle base and proceed in the same way. Finally, put on the top shelf and refrigerate everything for half an hour.

For the decoration, stir the cornstarch with 1 tablespoon of water until smooth and bring to the boil with the pulp of the two passion fruit. Then let it cool down. Melt the whole milk couverture in a water bath and place in a small piping bag with a perforated nozzle. Paint patterns, texts and pennants as desired on baking paper and leave to harden in the refrigerator.

Then take the cake out of the refrigerator and carefully loosen the cake ring. Briefly whip the ganache until creamy and dress the cake with it. Sprinkle with desiccated coconut (also on the side). Apply passion fruit sauce to the edge of the cake and let it run down a little to the side. Decorate with physalis and star fruit. Finally, place the chocolate decoration.