Mango Passion Fruit Cake
Mango Passion Fruit Cake
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VANILLA GENOISE SPONGE
2/3 cup (133 g) sugar
4 large eggs, room temperature
2/3 cup (80 g) cake flour
3 tablespoons (43 g) unsalted butter, melted
1 teaspoon vanilla bean paste
PASSIONFRUIT CURD
1/2 cup (125 g) passionfruit puree
1/2 cup (100 g) sugar
2 large eggs
5 tablespoons (70 g) unsalted butter, room temperature, cut into 1-in pieces
MANGO MOUSSE
2 teaspoons (4.5 g) gelatin powder
1 cup (250 g) mango puree
1/4 cup (50 g) sugar
1 cup (250 g) heavy cream
TOPPING
1/4 cup (58 g) heavy cream
4 teaspoons (10 g) confectioners’ sugar
1/2 cup (120 g) sour cream
FOR THE CAKE:
Preheat oven to 350 degrees F. Lightly grease an 8" square pan (I like the kind with a removable bottom) and line with a piece of parchment paper.
Whisk eggs and sugar together in a metal bowl. Place over a saucepan of simmering water and whisk until mixture is warm (the eggs will whip up with more volume if they are warm, but you don't want to cook them).
Pour eggs into bowl of a stand mixer. Whip with whisk attachment on high speed for several minutes until very thick and ribbons of batter fall back into bowl when you lift the whisk up.
Sift flour over batter and carefully fold in with a rubber spatula.
Combine butter and vanilla together in a small bowl. Pour a bit of the batter into the butter and stir together. Pour butter back into main batter and fold to combine.
Pour batter into prepared pan. Bake for 20-25 minutes until top is golden brown and springs back when you press it lightly.
Remove from oven and let cool on wire rack for about 10 minutes before unmolding. Let finish cooling on wire rack.
FOR THE CURD:
Whisk passionfruit puree, sugar and eggs together in a metal bowl. Place over saucepan of simmering water.
Cook for about 6 minutes, whisking constantly, until mixture thickens and coats back of a spoon.
Remove from heat. Add butter several pieces at a time and stir until fully combined. Pour curd into a container and press piece of plastic wrap
Save
VANILLA GENOISE SPONGE
2/3 cup (133 g) sugar
4 large eggs, room temperature
2/3 cup (80 g) cake flour
3 tablespoons (43 g) unsalted butter, melted
1 teaspoon vanilla bean paste
PASSIONFRUIT CURD
1/2 cup (125 g) passionfruit puree
1/2 cup (100 g) sugar
2 large eggs
5 tablespoons (70 g) unsalted butter, room temperature, cut into 1-in pieces
MANGO MOUSSE
2 teaspoons (4.5 g) gelatin powder
1 cup (250 g) mango puree
1/4 cup (50 g) sugar
1 cup (250 g) heavy cream
TOPPING
1/4 cup (58 g) heavy cream
4 teaspoons (10 g) confectioners’ sugar
1/2 cup (120 g) sour cream
FOR THE CAKE:
Preheat oven to 350 degrees F. Lightly grease an 8" square pan (I like the kind with a removable bottom) and line with a piece of parchment paper.
Whisk eggs and sugar together in a metal bowl. Place over a saucepan of simmering water and whisk until mixture is warm (the eggs will whip up with more volume if they are warm, but you don't want to cook them).
Pour eggs into bowl of a stand mixer. Whip with whisk attachment on high speed for several minutes until very thick and ribbons of batter fall back into bowl when you lift the whisk up.
Sift flour over batter and carefully fold in with a rubber spatula.
Combine butter and vanilla together in a small bowl. Pour a bit of the batter into the butter and stir together. Pour butter back into main batter and fold to combine.
Pour batter into prepared pan. Bake for 20-25 minutes until top is golden brown and springs back when you press it lightly.
Remove from oven and let cool on wire rack for about 10 minutes before unmolding. Let finish cooling on wire rack.
FOR THE CURD:
Whisk passionfruit puree, sugar and eggs together in a metal bowl. Place over saucepan of simmering water.
Cook for about 6 minutes, whisking constantly, until mixture thickens and coats back of a spoon.
Remove from heat. Add butter several pieces at a time and stir until fully combined. Pour curd into a container and press piece of plastic wrap