Bolo de Maracujá
9 inch spring-form pan
2 tbsp butter + butter to grease pan
2 cups sugar
1 cup passion fruit juice (I made it from frozen pulp and a little water)
2 cups all-purpose flour
1 tbsp baking powder
2 to 3 passion fruits
1 1/2 cups confection sugar
- Preheat oven to 350 degrees Fahrenheit. Grease the spring-form pan. Separate the egg yolks from the egg whites into two bowls.
- Using a stand mixer, beat egg yolks, sugar, and butter.
- While mixing, add the passion fruit juice, flour, and baking powder.
- Slowly stir in the egg whites and beat until the dough is smooth and creamy.
- Pour the dough into the greased spring-form pan and bake for 50 minutes to 1 hour. When a fork can be inserted into the middle of the cake and comes out clean, the cake is done.
- Let the cake cool for an hour, then cover it with plastic wrap and place it in the freezer for 2 hours. Then transfer the pan to the refrigerator and let it thaw overnight. This process helps lock the moisture into the cake.
- Remove the plastic wrap and remove the cake from the spring-form pan.
- Using a serrated knife, cut a horizontal layer off of the top of the cake if needed to make it level.
- Prepare the whipped cream. Cover the cake with a smooth layer of whipped cream.
- In a medium saucepan, add the pulp and seeds from 2 or 3 passion fruits along with the confection sugar over low heat. Whisk until the mixture thickens.
- Let the passion fruit mixture cool and then spoon it evenly on top of the cake and serve.The seeds on top of the cake can and should be eaten as they add to this cake's exceptional flavor.