Main Ingredients:
Passion Fruit: a few; Pineapple: a few slices.
Additional Ingredients:
Whipping Cream: as needed; Sugar: as needed; Eggs: as needed; Granulated Sugar: as needed; Corn Oil: as needed; Cake Flour: as needed.
Flavor: Fruity; Technique: Steamed; Time: Several days; Difficulty: Expert level.
Cooking Steps for Passion Fruit Pineapple Cream Cake
Remove passion fruit seeds and drain the juice, keeping only the juice.
Whisk egg yolks with sugar until light in color and slightly fluffy.
Pour in passion fruit and corn oil, mix until emulsified.
Sift in cake flour and mix well.
Whip egg whites with sugar until stiff peaks form.
Combine with egg yolk mixture and mix well.
Pour into a mold, bake in a preheated oven at 150°C for 60 minutes. Cool and refrigerate overnight.
In a saucepan, heat passion fruit juice, sugar, and butter until melted and almost boiling, then remove from heat.
Beat eggs, then gradually pour the passion fruit mixture from the saucepan into the eggs while stirring to prevent curdling.
Return the mixture to the saucepan and simmer over low heat, stirring constantly, until it thickens to a slightly chunky consistency.
Cover with plastic wrap and refrigerate overnight.
Whip cream with sugar until it reaches a semi-firm consistency, then add yellow condensed milk and mix gently without overmixing.
Slice the chilled cake.
Cut the soft parts of the pineapple to avoid affecting the texture.
Spread a layer of passion fruit condensed milk on the second layer, leaving some for the sides.
First decoration.
Second decoration.
Finished.
