Passion fruit cake

Ingredients for 1 servings:

• 12 tbsp flour
• 2 tbsp sugar
• 1 tsp baking powder
• 5 tbsp margarine or butter
• 2 tsp cream (Crema de Leite), alternatively sour cream
• 200 ml pulp (passion fruit concentrate), unsweetened
• 1 can of cream (Crema de Leite), alternatively 1 cup of sour cream
• 1 can condensed milk, sweetened
• n. B. Mark (passion fruit concentrate), unsweetened
• 1 pack of white gelatin
• 500 ml passion fruit juice
• 2 tsp sugar
• 2 packs of cake glaze, clear

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Delicious recipe from Brazil, for 12 pieces

Base: Mix together the sugar and butter. Add the Brazilian crema de leite or, alternatively, the sour cream. Mix in the flour and baking powder and add the unsweetened passion fruit concentrate in sufficient quantity to ensure the batter is easy to mix. Then pour the batter into a greased springform pan and bake at around 150°C for about 25 minutes. Shortly before the end, check with a toothpick whether the batter is baked through. Let the base cool. Filling: Mix together the Milchmäden and crema de leite or, alternatively, the sour cream. Mix in the unsweetened passion fruit concentrate and estimate the correct amount by tasting. The acidic concentrate should neutralize the high sugar content of the Milchmäden. Then mix the gelatin according to the instructions and mix it with the filling. Place it in the refrigerator for a short time and as soon as the mixture becomes a little more viscous, spread it on the base. Place the cake in the refrigerator. Glaze: Once the filling has set, you can begin preparing the glaze. Prepare the glaze according to the instructions. You can reduce the amount of sugar, as the passion fruit juice is already sweetened. Pour the hot glaze over the cooled cake and let it cool briefly. After about 1 hour, the cake is ready to serve.