Peach and passion fruit cake - easy recipe
The peach and passion fruit cake tastes nice and summery
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Fluffy sponge cake and a heavenly peach cream, topped by the exotic fruit sauce: Sounds sophisticated, but it's easy to make with grandma's recipe for peach and passion fruit cake.
In my family, the peach and passion fruit cake is legendary and is served on the coffee table on many occasions and celebrations. That's why I asked my grandma Margret for the recipe some time ago and was surprised at how easy it is to bake the cake dream from my childhood. Without any gelatin and large baking equipment! The sponge cake dough is quickly stirred together from eggs, sugar and milk and ready for the oven. Once cooled, the springform pan is added again and serves as a cake ring to layer the cream on top. And what can I say? It consists of only 3 ingredients, but tastes like so much more! Fruity and airy - it's the perfect basis for the flavorful vanilla passion fruit cake, which we simply mix from vanilla sauce powder and passion fruit juice. Then just chill everything and enjoy ... |
Preparation time: 30 min. Latency: 180 min. Level: easy
Ingredients
For 12 Pieces
For the sponge cake:
3 Eggs (size M)
120 g Sugar
1 packet. Vanilla
1 pinch Salt
150 g Flour
1 tsp Baking powder
For the cream:
1 can (850 ml)Peaches
400 ml Cream
2 packets. Cream thickener
possibly 1 tbsp Sugar
For the fruit mirror:
250 ml Passion fruit nectar
2 packets. Vanilla sauce powder without cooking
Preparation
1
For the sponge cake Beat the eggs, sugar, vanilla sugar and salt until light foamy. Mix the flour and baking powder and fold into the egg mixture. Line the bottom of a springform pan (Ø 26 cm) with baking paper, pour in the dough and bake in a preheated oven (electric oven: 180 °C/convection: 160 °C) for approx. 25 minutes. Place the tin on a cooling rack. Open it directly (gloves!) and remove the edge. Allow the base to cool.
2
For the cream Drain the peaches in a sieve and cut into fine pieces. Beat the cream until stiff, sprinkling in the cream. Tip: If you like, add 1-2 tablespoons of sugar. Fold the peach pieces into the cream. Close the edge of the baking pan around the bottom again, spread the peach cream on the sponge cake.
3
For the fruit sauce Mix the passion fruit juice and vanilla sauce powder well with the whisk of a hand mixer and spread on the cake. Refrigerate for at least 2 hours.
4
Remove the peach passion fruit cake from the fridge, remove from the tin and serve.
Nutritional values
261 kcal
4 g protein
12 g fat
33 g carbohydrates
Ingredients
For 12 Pieces
For the sponge cake:
3 Eggs (size M)
120 g Sugar
1 packet. Vanilla
1 pinch Salt
150 g Flour
1 tsp Baking powder
For the cream:
1 can (850 ml)Peaches
400 ml Cream
2 packets. Cream thickener
possibly 1 tbsp Sugar
For the fruit mirror:
250 ml Passion fruit nectar
2 packets. Vanilla sauce powder without cooking
Preparation
1
For the sponge cake Beat the eggs, sugar, vanilla sugar and salt until light foamy. Mix the flour and baking powder and fold into the egg mixture. Line the bottom of a springform pan (Ø 26 cm) with baking paper, pour in the dough and bake in a preheated oven (electric oven: 180 °C/convection: 160 °C) for approx. 25 minutes. Place the tin on a cooling rack. Open it directly (gloves!) and remove the edge. Allow the base to cool.
2
For the cream Drain the peaches in a sieve and cut into fine pieces. Beat the cream until stiff, sprinkling in the cream. Tip: If you like, add 1-2 tablespoons of sugar. Fold the peach pieces into the cream. Close the edge of the baking pan around the bottom again, spread the peach cream on the sponge cake.
3
For the fruit sauce Mix the passion fruit juice and vanilla sauce powder well with the whisk of a hand mixer and spread on the cake. Refrigerate for at least 2 hours.
4
Remove the peach passion fruit cake from the fridge, remove from the tin and serve.
Nutritional values
261 kcal
4 g protein
12 g fat
33 g carbohydrates
Tip: Peach and passion fruit cake with sour cream
Sometimes my grandma also refined the cake cream with sour cream to "round off" the cream, as she says. To do this, beat 200 ml of cream with 2 packets of cream stiffener and 1-2 tablespoons of sugar until stiff, then fold in 250 g of sour cream and peaches.
Sometimes my grandma also refined the cake cream with sour cream to "round off" the cream, as she says. To do this, beat 200 ml of cream with 2 packets of cream stiffener and 1-2 tablespoons of sugar until stiff, then fold in 250 g of sour cream and peaches.