How to make Passion Fruit Cake Slice
As you asked me for more Cake Slice recipes, today I brought a delicious chocolate and passion fruit flavor. Let's learn how to make it!
Equipment
- Oven
- Stove
- Blender
- Refrigerator
Ingredients
Dough
- 3 units Egg
- 1 cup of Sugar 6.34 oz (180 g)
- 6 tbsp of Cocoa powder 2.1 oz (60 g)
- 1/4 cup of Oil 2 fl oz (60 mL)
- 1/2 cup of Water warm 4 fl oz (120 mL)
- 1 an 1/2 cups of Wheat flour 6.3 oz (180 g)
- 2 tsp of Baking powder 0.4 oz (10 g)
Syrup
- 1/2 cup of Water 4 fl oz (120 mL)
- 2 tbsp of Sugar 1.1 oz (30 g)
Passion fruit mousse
- 0.2 oz of Unflavored gelatin (6 g)
- 3 tbsp of Water 1.5 fl oz (45 mL)
- 1 cup of Passion fruit juice concentrated 8.1 fl oz (240 mL)
- 1 unit of Passion fruit pulp
- 13.8 oz of Condensed milk (390 g)
- 7 oz of Heavy Cream (200 g)
Topping
- 1 unit of Passion fruit pulp
- 4 tbsp of Concentrated passion fruit juice 2 fl oz (60 mL)
- 1 tbsp of Sugar (1 tablespoon) 0.53 oz (15 g)
- 2 tsp of Cornstarch 0.21 oz (6 g)
Instructions
Dough
- In a bowl, put the eggs, sugar, cocoa powder, and oil and mix well
- Then add the warm water and mix again
- Start adding the wheat flour little by little
- When it becomes homogeneous, add the baking powder
- Pour into a rectangular mold of 8.66in x 3.94in x 3.54in ( 22cmx10cmx9cm) in height, line the bottom with parchment paper and there is no need to grease or flour
- Take to the oven preheated to 392°F (200ºC) for approximately 45 minutes or until you do the toothpick test and it comes out clean
Syrup
- Take the water and sugar to the fire
- When it boils, leave it for 2 minutes
- Remove from heat and when it cools, put it in a squeeze bottle
Passion fruit mousse
- Hydrate the gelatin with water
- Put the concentrated passion fruit juice and the passion fruit pulp in the blender and beat for 1-2 minutes
- Then add the condensed milk and cream and beat for only 20 seconds
- Put the gelatin in the microwave for 20 seconds and add it to the blender
- Beat for another 20 seconds
Topping
- Put all the ingredients in a pan off the heat and stir
- Take to low heat always stirring
- When it boils, cook for 1-2 minutes
Assembly
- Take the form that baked the cake and line it with a plastic bag suitable for food
- Put a layer of dough at the bottom, it is important that it is the smoothest
- Drizzle with syrup
- Put half of the filling
- Put another slice of dough
- Drizzle with more syrup
- Add more filling and leave a little in the blender
- Put the last layer of dough
- Drizzle with the rest of the syrup
- Spread a very thin layer of what was left of the filling
- Cover and take to the refrigerator for at least 3 hours
- Unmold the cake by pulling the plastic bag
- Spread the topping while still warm
- Wait for it to cool to cut the slices
Packaging
- I used cellophane paper (it comes in the size of 33.46inx39.37in or 85cmx100cm) I cut it to the size of 11.02inx9.84in (28cmx25cm)
- Take a spatula and fold the cellophane paper, this will make it much easier
- Cut the cake about 0.79 in (2 cm) and place it on the cellophane paper
- It is very important to always wash the knife with each cut
- Fold the cellophane paper over the cake and run your fingers gently so that it sticks
- Close with a tape. Close the little ends like a gift and also put tape.
Notes
- Valid to: 3 days, stored under refrigeration (in the refrigerator) and 30 days, stored under freezing (in the freezer);
- For the cake slice packaging, there is also a slightly plasticized cardboard sheet to put this type of cake that makes it even more protected, as well as boxes, look in confectionery stores or on the internet.
