Passion fruit sigh cake

PARA O RECHEIO

Components

• Half a liter of milk
• Three egg yolks
• 3/4 cup of granulated sugar
• 1/2 cup (teaspoon) of cornstarch
• Half a vanilla bean (or one teaspoon) of extract
• 1 tablespoon of butter

Setup mode

1. In a regular saucepan, combine the milk, vanilla seeds, and half of the sugar, then heat over medium flame until it boils. In a separate bowl, mix the egg yolks with the remaining sugar and whisk thoroughly with a wire whisk until creamy. Incorporate the cornstarch and blend well.

1. When the milk starts boiling, reduce the heat. Slowly pour half of the hot milk into the egg yolks while stirring continuously to avoid cooking the yolks from the heat. Pour the mixture back into the pan over low heat and whisk until it thickens. Remove from heat and stir in the butter.
2. Pour the warm cream into a small baking tray (or a shallow container) to help it cool more quickly. Cover it with plastic wrap, ensuring the wrap touches the cream to avoid a skin forming on top. Place it in the refrigerator and chill for approximately 2 hours. Alternatively, you can prepare the filling the day before.

FOR MASSA

Components

• 1 1/2 cups (tea) of wheat flour
• 100 grams of butter at ambient temperature
• Two eggs
• 1 cup of granulated sugar
• Half a tea cup of milk
• 1 teaspoon of baking powder
• A small amount of salt, about a pinch.
• Use butter and wheat flour to grease and dust the formwork.

Ready state

1. Set the oven to 170 °C (low heat). Note: Since the meringue will be baked together with the cake in this recipe, keep the ingredients for the two steps separate before beginning to mix the batter.

1. Grease two round baking pans with removable bottoms, each 22 cm in diameter. Cut a strip of buttered paper to line the side of one of the pans and grease the paper as well to prevent the meringue from sticking. Dust the bottoms and sides of both pans with flour, then tap them over the sink to shake off any excess.
2. In a bowl, combine the flour with salt and baking powder.
3. Put the butter in the mixer and beat until it becomes smooth. Lower the mixer’s speed and slowly add the sugar. Continue beating for an additional 5 minutes until a light-colored cream forms. If necessary, pause and scrape down the sides of the bowl with a spatula.
4. Incorporate the eggs individually, beating after each one to combine. Lower the mixer speed and gradually add the flour mixture alternately with the milk, mixing gently after each addition. Move the batter to a bowl and set aside. Note: the yeast should be added to the batter only just before baking, once the meringue is prepared, to prevent premature activation that could make the cake soggy.

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Components

• 4 egg whites (set aside the egg yolks for the filling)
• 1 1/2 teaspoons of sugar
• A small pinch of salt

Ready state

1. In a clean mixing bowl, add the egg whites with a pinch of salt and beat until stiff peaks form: begin at low speed, gradually increase as the foam develops, and continue beating until peaks hold firm.

1. Maintain the mixer at medium speed and slowly incorporate the sugar, one spoonful at a time, to ensure a perfectly smooth meringue. Continue beating for several more minutes until the meringue becomes stiff and glossy. Book.
2. Incorporate the yeast into the cake batter and split the dough between the two greased pans, smoothing the surface with a spatula to ensure it is evenly distributed. Although the amount of batter may appear small, keep in mind that you are baking the two cake layers separately.
3. Using a spatula, gently mix the meringue to remove any excess air—this helps prevent it from puffing up excessively during baking and then collapsing or cracking. Evenly spread the meringue over the dough in the mold lined with parchment paper, softly pressing with the spatula to create a smooth surface.
4. Place the two pans in the oven and bake for approximately 50 minutes – the meringue should be firm but not cracked. Take the cakes out of the oven and allow them to cool fully before removing them from the pans.

Note: If your oven is compact, arrange each cake on a rack alternately to ensure both receive heat evenly.

FOR ASSEMBLY

Components

• 2 tart passion fruits

Setup mode

1. Take the cream out of the fridge, place it in a bowl, and mix thoroughly with a spatula until smooth. Slice off the top of the passion fruit and scoop the pulp (including seeds and juice) into a bowl.

1. Once cooled, carefully loosen the cakes—be cautious around the meringue part. Slide a spatula between the mold’s base and the cake to release it, avoiding flipping the pointed end to prevent breaking the meringue! Position the cake base in the middle of a large plate. Evenly spread the filling from the center outward, creating a thick layer so the filling is clearly visible.
2. Place the filling on the cake layer, then lightly press down to secure it. Use a spoon to spread the passion fruit pulp over the layer and serve immediately.

Scheduling Advice

The recipe might appear lengthy, but with some organization, it becomes simpler. Make the filling ahead of time – it can be stored in the refrigerator for up to three days. On the day of the celebration, bake and assemble the cake.