Passionfruit layer cake with lemon drizzle and coconut recip

• porcje: 12 servings

Składniki

350g unsalted butter, softened

300g caster sugar

5 eggs

240g sour cream

400g self-raising flour

50g cornflour

1 tsp vanilla extract

Zest of 2 small lemons

60g passionfruit

50g coconut flakes, toasted

400g white chocolate, chopped

250ml thickened cream

120g icing sugar

10.00 ml lemon juice

20.00 ml passionfruit pulp, plus extra to serve

600ml thickened cream

2 tsp vanilla extract

1kg mascarpone, room temperature

Zest of 1 lemon

Wskazówki

Step 1

Preheat oven to 160°C. Grease 2 x 20cm round cake pans and line the bases and sides with baking paper.

Step 2

Place butter and sugar in a stand mixer with the paddle attachment and beat until thick and pale. Add eggs, one at a time, beating well after each addition. Fold in sour cream, flours, vanilla and lemon zest.

Step 3

Divide mixture between prepared pans and bake for 45-50 minutes until a skewer inserted into the centre of the cakes comes out clean. Stand in pans for 15 minutes before turning onto a wire rack to cool completely.

Step 4

Once cool, use a serrated knife to trim the top of each cake to level, if required, then cut each cake in half horizontally. Enclose in plastic wrap and set aside until required.

Step 5

For the white chocolate ganache, place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium-low heat, then pour over the chocolate. Stand for 5 minutes, then stir until smooth. Set aside to cool completely.

Step 6

Meanwhile, for the passionfruit lemon icing, place all ingredients in a bowl and whisk to combine. Set aside.

Step 7

For the lemon mascarpone cream, place cream and vanilla in a stand mixer fitted with the whisk attachment. Whisk to soft peaks, then add mascarpone and whisk for 1-2 minutes until thickened. Fold through lemon zest and set aside.

Step 8

To assemble, place one cake layer on a serving plate. Top with one-quarter of the white chocolate ganache, one-quarter of the mascarpone cream, and 1 tbs passionfruit pulp.

Step 9

Repeat layering with cake, ganache, cream and passionfruit pulp, finishing with a mascarpone cream layer. Drizzle passionfruit lemon icing over the top, and scatter with toasted coconut flakes, to serve.