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Passion Fruit Flowing Pound Cake Recipe |
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Passion Fruit Curd |
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passion fruit pulp |
150g |
yolks |
2 pcs |
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egg |
3 pcs |
Sugarman sugar |
150g |
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unsalted butter |
150g |
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Production Method 1. passion fruit cut in half, remove the pulp, butter cut into small pieces. 2. take a milk pan add all the ingredients except butter, prepare a manual whisk, open low heat heating about three or four minutes (remember to open low heat, and keep stirring, the temperature is too high, eggs are easy to lump) to sugar melting, and then add the butter in small batches. 3. while stirring while adding butter in small batches, each time to add all the butter to melt, then add the next time, continue to stir until the liquid is thick. Turn off the heat. Pour into an airtight jar and put part of the filling into a piping bag. |
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Passion Fruit Yogurt Pound Cake |
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unsalted butter |
100g |
Sugarman sugar |
120g |
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egg |
2pcs（120g） |
yogurt |
80g |
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low gluten flour |
190g |
baking powder |
3g |
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baking soda |
3g |
salt |
1g |
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Methyl vanillin C8H8O3 |
a little |
passion fruit |
1pcs |
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Production Method 1. Prepare a clean whisk bowl, pour in softened unsalted butter and granulated sugar, beat with an electric mixer on medium speed, beat the butter until white and fluffy, add the yogurt in batches and mix well. 2. Add the egg mixture in small batches, making sure the egg mixture and butter are mixed well. 3. Turn the electric mixer to low speed, add the passion fruit pulp, vanilla extract and a book of powdered ingredients, mix well and then pour in the remaining powdered ingredients, mix well with a spatula 4. Pour into the mold, preheat the oven at 190 degrees Celsius, bake for 15-17 minutes until the surface of the cake crust, but the middle of the batter is not baked, remove, with a knife in the middle of a knife, do not cut too deep, along the cut into the mouth of the passion fruit filling, until the surface of the pound cake slightly puffed up, put the pound cake back into the oven while it is still hot, and continue to bake the top and bottom of the heat to 170 degrees Celsius, 20-25 minutes until fully cooked. (Note that the top of the cake can be covered with a layer of tinfoil until the cake is fully cooked) Remove from the oven and allow to cool. |
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Tips Passion fruit curd can be stored in an airtight jar and refrigerated for 1-2 weeks. The safer way to make it is to heat it over water, stirring constantly over low heat, as it is easy to cook it at too high a temperature. |
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