Lemon Passion Fruit Cake

Anweisungen

• lemon cake: Preheat the oven to175°C. Grease two 24 cm (base measurement) round cake tins or line with parchment paper. Using an electric mixer to beat the margarine (softened), sugar, a pinch of salt, and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the zest from 2 organic lemons. Add the flour and baking powder. Mix until well combined. Gently pour the juice of 2 organic lemons and some drops of lemon flavoring essence into the batter and give a final mix. Divide mixture between the prepared tins and smooth the surface. Bake for40-45 mins or until a toothpick inserted in the center comes out clean. Turn the cakes onto a wire rack to cool completely.
• filling: In a saucepan, whisk to combine: sugar, cornstarch, and a little bit of passion fruit juice. once there are no lumps, add the egg yolks and whisk them well. Stir gently and pour the rest of the passion fruit juice into a saucepan and bring to a simmer. This may take around 10 minutes. The mixture should thicken as it heats. Once the filling gets thick, directly remove from the stove. Cover with plastic wrap directly on the surface of the curd and let it cool at least an hour at room temperature.
• frosting: Using an electric mixer on low speed, beat together cream cheese, powdered sugar, vanilla extract until smooth. Once incorporated, turn the mixer up to medium-high and continue beating for 5 mins. It should be light and fluffy. Separate the frosting evenly into three clean bowls and color each a darker shade than the last.
• assemble the cake: 1. Cut carefully each cake in half horizontally using floss or serrated knife. 2. Cut a circle in the center of four of the cakes using a ramekin for tracing with a sharp knife. Just make sure those four cakes have the same size hole. 3. Place one cake base on a plate. Spread 1/3 of the filling over the surface on one side of your first layer. Top the filling with the second layer of cake, then repeat layering with cake and filling. Top the cake with another cake layer. 4. Pile the light color on top of the cake and use a palette knife to ease it over the edges, covering the top and the hole side of the cake. 5. Add your two remaining colors in the same way or with help from piping bags, then use a straight edge scraper to blend the frosting on the sides of your cake for the perfect ombré finish. 6. Let cake stands until set for at least an hour in the refrigerator.
• glaze: In a saucepan, whisk together sugar, cornstarch, and a little bit of passion fruit juice until there are no lumps. Stir gently and pour the rest of the passion fruit juice into a saucepan and bring to a simmer. Once the glaze gets thick, directly remove from the stove. Cover with plastic wrap on the surface to prevent a skin forming. Let it cool at least an hour at room temperature.
• Decor: Shortly before serving, pour the glaze over top, then slowly but steadily spread around edges, allowing glaze to drip down sides. Decor the cake with persimmon, physalis, lemon macaron, meringue kisses, and edible sugar pearls.