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Passion fruit cream cake

updated

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Ingredients for 1 servings:

  • 1 cake base (sponge cake)
  • 2 cups of cream
  • 1 packet of vanilla sugar
  • 1 pack of cream stiffener
  • 1 large can of peach(s)
  • 250 ml passion fruit juice (not nectar)
  • 2 packs of sauce powder (vanilla, no cooking)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick preparation – a light treat despite the cream

Place a cake ring around the sponge cake. Whip the cream with the vanilla sugar and cream stiffener until stiff peaks form. Drain the peaches, pat them dry with a little kitchen paper if necessary. Dice the peaches and fold them into the cream. Pour this mixture onto the sponge cake. For the icing, stir the vanilla sauce powder into the passion fruit juice. Spread the icing over the peach and cream mixture. Refrigerate – the cake is ready to serve after about 4 hours (or even better, refrigerate overnight).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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