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How To make Passionfruit & Peach Cake
Ingredients
8
oz
flour, wholemeal, self rising
2
teaspoon
baking powder
4
oz
sugar, brown, light, sieved
2
each
peaches, ripe, skin removed, mashed
2
oz
walnuts, chopped
2
each
eggs, beaten
4
oz
oil
4
oz
carrots, finely grated
Icing:
3
oz
butter, or margarine, softened
8
oz
sugar, icing, sieved
3
each
passionfruit
1
each
peach, stoned, sliced
Directions:
Preheat the oven to 350 degrees. Grease and line the base and sides of a 7 1/2 inch springform cake tin.
Sieve the flour and baking powder into a bowl, stir in the sugar, mashed peaches, walnuts, eggs, oil and carrots. Place the mixture into the lined tin, spreading evenly to the sides leaving a slight hollow in the centre. Bake for 50 - 60 minutes. Test by inserting a skewer into the centre, which should come out clean. Leave to cool on a wire cooling rack.
To finish the cake, cream the butter or margarine with the icing sugar until soft and fluffy. Cut the cake in half and spread the top half with some of the icing. Stir 2 [assionfruits into the remaining icing and use to sandwich the two halves together.
Arrange the peach slices round the top of the cake. Fill the centre with the pulp from the remaining passionfruit.
How To make Passionfruit & Peach Cake's Videos
Delicious Peach Passionfruit Cake Recipe | How to Make a Peach Passionfruit Cake - German Recipe
Welcome to my channel! In this video, I'm excited to share with you a delicious recipe for a Peach Passionfruit Cake. As a trained German pastry chef, I'll guide you through the process of creating this delightful treat.
This cake features layers of light and fluffy sponge cake, filled with a luscious combination of passionfruit-infused pudding and whipped cream. Topped with juicy peach slices and a glossy glaze, it's a true delight for the senses.
Follow along in the video to see the step-by-step instructions and helpful tips for success. I hope you enjoy making this Peach Passionfruit Cake as much as I do. Don't forget to let me know in the comments how it turned out for you!
If you have any questions or suggestions for future recipes, feel free to leave them in the comments below. And if you enjoy this video, don't forget to like, subscribe, and hit the notification bell to be notified of my upcoming delicious creations.
Thank you for watching, and let's get baking together!
Enjoy baking and savoring this delicious treat.
Sweet regards,
Cake Fairy Lisa
Baking sheet*:
Offset spatula*:
Piping bag*:
Springform Pan*:
_____________________________________
Recipe:
Sponge Cake:
4 eggs
120 g sugar
1 pinch of salt
Zest of one organic lemon
100 g flour
50 g cornstarch
½ tsp baking powder
Filling:
80 ml passionfruit nectar
20 g agar-agar
500 g chilled cream
500 g cooled vanilla pudding
Sugar to taste
Glaze:
12 g cake glaze (tortenguss)
70 g sugar
250 ml passionfruit juice or 1 packet regular cake glaze + ingredients to prepare according to package instructions.
Sponge Cake:
Preheat your oven to 175°C (345°F) with fan. Line the bottom of your springform pan (24cm Diameter) with parchment paper.
Beat the eggs with sugar and salt for at least 10 minutes.
Combine flour, baking powder, and cornstarch. Sift the mixture onto the batter. Gently fold everything together with care, then spread it evenly in the springform pan. Place the pan in the preheated oven and bake for 20-25 minutes until golden. Let it cool in the pan after baking.
Filling:
Prepare the pudding according to the package instructions and let it cool completely.
Boil the agar-agar with fruit juice vigorously for at least two minutes, stirring constantly. Then let it cool until the mixture is lukewarm.
Whip the cream until stiff peaks form.
Stir the agar-agar into the pudding, then fold in the whipped cream in 2-3 portions.
Assembly:
Cut the sponge cake into two layers.
Soak the bottom layer with fruit juice and spread about half of the cream on top. Place the second layer on top, soak it again, and finish with the remaining cream. Chill for at least two hours.
After chilling, decorate the cake with peach slices.
Prepare the glaze according to the package instructions and let it cool until it reaches a gel-like consistency. Then glaze the peaches with the glaze.
If desired, pipe rosettes of whipped cream using a piping bag and decorate with chopped pistachios.
___________________________________________
Business & Collaboration Email: info@kuchenfee.de
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Music:
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Summer Peach Cake recipe
Fresh, light and creamy. A perfect summer treat for your kids: it’s so creamy that it will taste like heavy cream or whipped cream, but I just used regular milk!!!!!
no butter either ;-)
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See you next Thursday with a new video!! ciao!
Peach and Passion Fruit Mousse | Pro Cake Recipe
Hi and welcome to Pro Cake! This channel is for people who love food and enjoy learning quick and easy recipes so you can make delicious cakes to share with your family and friends!
You'll find new videos weekly with step-by-step instructions so you can make anything with confidence.
Thanks for watching and don't forget to subscribe for my channel.
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Beautiful cake / 과일 생크림 케이크만들기 / How to make Fruits Cake
안녕하세요~~^^
분 베이크입니다.
오늘은 맛있는 과일이 한 가득 들어간
생크림 케이크를 만들어 보겠습니다.
깊고 부드러운 풍미와 작업성까지 좋은 화이트 초콜릿 가나슈 크림으로
맛보장 레시피입니다.
이런 과일 생크림 케이크는 맛으로 실패 할 일이 거의 없지요~~^^
부드럽고~ 촉촉한~~
생과일 생크림 케이크~~!!????
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
*재료/ ingredients
( 18cm *7cm 케이크 )
● 바닐라 제누와즈 (스펀지 케이크)
달걀 4개 (약 200~215g)
설탕 100g
소금 한 꼬집
바닐라 익스트랙 5ml
꿀 25g
우유 40g
박력분 125g
무염버터 40g
*화이트 가나슈 몽떼 생크림
화이트 초콜릿 80g
따듯한 생크림 80g
연유 20g
설탕 25g
키르슈 5ml ( choice)
차가운 생크림 350g
딸기,키위,망고..
* 데코레이션용 데이지 꽃장식 만들기
* 시럽
설탕 35 g
물 50g
키르쉬 2.5g (1/2tsp)
ㅡㅡㅡ 만드는 방법 ㅡㅡ
물과 설탕을 계량하여
전자레인지로 설탕을 녹여 주세요..
키르슈를 넣고 섞어 주세요.
** 사전준비
1. 모든 재료를 실온에 준비합니다.
2. 가루류는 체쳐 줍니다.
3. 우유와 버터를 따듯하게 준비합니다.
4. 오븐을 170도로 예열합니다.
5. 틀에 유산지를 깔아 주세요.
**만드는 방법
1. 달걀에 설탕,소금,꿀,바닐라 익스트랙을 넣고 중탕으로 40~42도까지 올려 주세요.
2. 고속으로 휘핑하여 색이 아이보리로 변하면서 풍성한 볼륨이 생길때까지 휘핑합니다.
-- 리본이 그려지고 3초 정도 후에 없어지는 정도까지 휘핑해 주세요.
-- 저단으로 기공정리 해 주세요.
3. 40~45도 사이에 우유를 넣어 주세요.
--- 우유를 먼저 넣으면 반죽의 유동성이 좋아져서 가루를 더 쉽게 섞을 수 있어요.
4. 가루를 두 번에 나눠서 섞어 주세요.
5. 55~60도까지 데운 버터에 반죽의 일부를 덜어내서
섞어주어 텍스춰를 맞춰 주세요.
6. 신속하고 매끄럽게 섞어 주세요.
7. 팬닝후에 꼬치로 기포를 다시 정리해 주고.
8. 탕~!!쳐 줍니다.
9. 170도로 예열한 오븐에서 160도로 35분 정도 구워 주세요.
10. 가운데를 손바닥으로 살짝 눌러보아 물렁하지 않고 탄탄하면 오븐에서 꺼내세요.
11. 오븐에서 나오자마자 탕~! 쳐서 수증기를 빼 주고, 뒤집어서 식힙니다.
12. 4장으로 슬라이스 해 줍니다.
13. 딸기,키위 망고를 손질해 주세요.
14. 크림을 만들어 주세요.
15. 녹인 초콜릿과 뜨거운 생크림을 섞어 매끈한 상태에서 키르쉬,설탕을 넣어 주세요
16. 50도 이하로 식으면 연유도 넣어 주세요.
17. 30도 이하로 식으면 차가운 생크림을 부어서 얼음볼 위에서 휘핑합니다.
18. 영상처럼 몽따주 해 주세요.
--- 화이트 가나슈 몽떼 대신에 그냥 플레인 생크림을 사용하셔도 좋습니다)
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Song : 이혜린 - Tongtong
자료출처 :
Music promoted by DayDreamSound :
CC-BY 3.0
Track : Hemio -
Music by Hemio
Follow Artist :
시청해주셔서 감사합니다~~
● 자막을 없애시려면..화면 오른쪽 상단에 점 세개 클릭,
자막 선택, 자막 사용중지...해 주세요.
● 분 베이크 인스타그램 바로가기
Nur 3 Zutaten! Das beliebteste Dessert dieses Frühlings.
Ein Dessert mit Kondensmilch, Erdbeeren und Bananen ist ganz einfach zuzubereiten, und jetzt lernen Sie, wie Sie es in buchstäblich 5 Minuten ohne Backen zubereiten können! Wir zeigen Ihnen ein Rezept, für das Sie nicht viel Erfahrung im Kochen benötigen, sodass absolut jeder dieses Dessert wiederholen kann! Mit nur wenigen Zutaten, darunter Kondensmilch, Bananen und Erdbeeren, können Sie einen köstlichen Kuchen backen, von dem jeder begeistert sein wird! Sehen Sie sich also dieses Video von Anfang bis Ende an, um dieses einfache und köstliche Dessertrezept in 5 Minuten zu lernen!
Erdbeeren 8-9 Stück
Banane
Sahne 33% 200 ml
Kondensmilch 6 Esslöffel
Passion Fruit Curd - The Boy Who Bakes
My twist on the classic lemon curd
Passion Fruit Curd
80ml (1/3 cup) Passion Fruit Puree, from about 5-6 fruit
150g (3/4 cup) caster/superfine sugar
5 large egg yolks
100g (7tbsp) unsalted butter
To make the curd place the puree, sugar and egg yolks into a heatproof bowl and mix together until smooth and combined. Place over a pan of simmering water and whisk constantly until the mixture has thickened (enough that is easily coats the back of a spoon). Remove the bowl from the heat and add the butter, mixing together until melted and smooth. Pour into a clean jar and refrigerate until needed.
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