John Myers
Ingredients for 1 servings:
- 4 eggs
- 3 tbsp water, hot
- 150 g sugar
- 1 packet of vanilla sugar
- 100 g flour
- 100 g cornstarch
- 2 tsp baking powder
- 1 pack of cake cream (cheese cream)
- 500 ml whipped cream
- 450 g natural yogurt
- 200 ml passion fruit juice
- 2 packs of cake glaze, clear
- 375 ml passion fruit juice
- 125 ml water
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Separate the eggs, beat the egg whites with the sugar, vanilla sugar and hot water until frothy, then fold in the egg yolks, flour, cornstarch and baking powder. Bake in an oven preheated to 180-200°C (top/bottom heat) for 20-30 minutes on the middle rack. Remove the sponge cake from the tin, place on a wire rack and allow to cool, then cut it in half horizontally. Place one layer of sponge cake on a cake plate and surround it with a cake ring. For the filling, prepare the cake cream and double cream according to the package instructions, but with yogurt and passion fruit nectar. Spread the mixture on the base and smooth it out. Place the second layer on top and press down lightly. Make the icing according to the package instructions using passion fruit nectar and water and pour it onto the top layer. Chill the cake for approx. 3 hours. Loosen the cake ring with a knife. Cut out any shapes you like from the third layer, e.g. hearts, flowers, stars or letters, depending on your cake requirements, and place them on the cake icing.
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