Passionfruit Meringue Cake
Passionfruit Coconut Sponge
Ingredients:
15g lemon zest
230g unsalted butter
230g caster sugar
220g eggs
115g almond meal
120g flour
15g baking powder
20g milk powder
100g dessicated coconut
120g passionfruit puree, no seeds
Method:
Start by preparing 2x 8” round cake tins by greasing and lining with baking paper. Preheat the oven to 170C
First combine the passionfruit puree with the dessicated coconut in a little bowl and set it aside while you prepare the cake batter. Use a stand mixer with the paddle attachment. Cream the butter, sugar and lemon zest. Gradually add in the eggs, ensuring the mix is incorporated before adding the next bit of egg. When you add the last bit of egg you can add in all the dry ingredients and mix for about 30 seconds on medium speed. Finally add in the coconut mix and mix about another 30 seconds.
Divide the cake batter evenly between your prepared cake tins and bake for about 30 minutes.
Passionfruit Curd
Ingredients:
85g Passionfruit puree, no seeds
55g lemon juice
100g caster sugar
100g egg yolks
80g unsalted butter
Method:
Using a small saucepan, combine the juices with the sugar and bring it to a boil. Place all the egg yolks in a bowl and whisk while pouring the hot liquid in to the yolks. Pour the egg mix back into the saucepan and heat it while whisking. It will only take a couple of minutes to thicken as it’s just a small quantity. Once it’s nice and thick remove it from the heat and add in the butter. Use a stick blender to emulsify the butter into the curd, this will improve the mouthfeel. Cover the curd with cling film or baking paper touching the surface and place into the fridge to chill for 2 hours or overnight.
Meringue /Buttercream
Ingredients:
200g egg whites
380g caster sugar
80g water
200g unsalted butter, at room temperature
20g lemon juice
Method:
Make this when all your other components are done as the Italian meringue is best used as soon as it’s made for optimum texture and volume.
In this step you’ll make an Italian meringue and use half of it for an Italian meringue buttercream. The buttercream is there for structural integrity and the meringue is there for toasting with the blowtorch.
Use a stand mixer with the whisk attached and place your egg whites into the bowl but don’t turn it on just yet. Use a small saucepan to bring your water and sugar to a simmer on a medium heat. Use a thermometer to monitor the temperature. When the sugar reaches about 110C turn your stand mixer on to a medium speed. Keep monitoring the temperature, when it reaches 118C pour the hot sugar in a thin stream down the side of the mixing bowl while it’s on medium speed. Once the sugar is all in turn the speed up to max and just let it whip for about 10 minutes. When the bowl is cool to touch you can turn it off. You have made a lovely Italian meringue.
Now it’s time to make the buttercream. Remove half of the meringue from the mixing bowl and set it aside for decorating the cake. Return the bowl to the mixer and continue whisking on medium speed. Add in your butter a chunk at a time while it’s whisking. Once all the butter is in, turn the speed up and whisk about another 5 minutes until it’s silky smooth and white. Add in the lemon juice and whisk another minute.