John Myers
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Yogurt and Passion Fruit Cake
The perfect yogurt and passion fruit cake recipe with a picture and simple step-by-step instructions.
Biscuit:
- 4 Eggs (L)
- 1 pinch Salt
- 5 tbsp Water cold
- 180 g Sugar
- 2 packet Vanilla sugar
- 200 g Spelled flour type 630
- 1 packet Baking powder
Filling:
- 500 ml Cream
- 400 g Yogurt
- 180 ml Passion fruit juice
- 1 Package / see package instructions Ground gelatin
- 120 g Sugar
Molding:
- 2 packet White cake topping
- 250 ml Passion fruit juice
Sponge cake: Preheat the oven to 190 ° or convection 175 °!
- Separate eggs. Beat egg whites with a pinch of salt until stiff. Mix egg yolks and sugar with 5 tablespoons of cold water until foamy, while drizzling in the vanilla sugar. Mix the flour and baking powder and sift into the egg yolk mixture and carefully fold in with the egg whites.
- Pour the dough into a springform pan lined with baking paper and a greased rim, spread evenly and bake in the preheated oven for 25-30 minutes. Let the biscuit cool down. Cut the soil crosswise into two or three equally sized bases.
Filling:
- Whip the cream until stiff. Mix the yogurt with passion fruit juice and gelatine according to the instructions on the package. Fold in the cream, only stir in the sugar at the very end.
- Lay the first base on a plate and place the edge of the springform pan or a cake ring around it. Put the passion fruit cream on the base and smooth it out. Place the second floor on top and press it on.
Molding:
- Make a glaze from the cake glaze and passion fruit juice and distribute it on the top base. Chill the cake for approx. 2-3 hours. Remove the springform edge!
- I sprinkled the cake with granola. Serve and enjoy. 🙂
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