Brazilian passion cake
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Brazilian passion cake
  Brazilian    Cakes  
Last updated 6/12/2012 1:10:13 AM. Recipe ID 37380. Report a problem with this recipe.
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      Title: Brazilian passion cake
 Categories: Cakes and c, Mc
      Yield: 10 Servings
 
MMMMM----------------------CASHEW NUT CRUST---------------------------
    1/2 c  Cashews; unsalted
      2 c  Vanilla Wafer Cookie Crumbs
      4 tb Unsalted Butter; melted

MMMMM--------------------------FILLING-------------------------------
     11    Ripe Passion Fruits
      2 tb Water
      2 ts Vanilla Extract
      1 ts Unflavored Powdered Gelatin
      8 oz Cream Cheese; softened
     14 oz Sweetened Condensed Milk
      1 ts Lemon Juice
      1 c  Heavy Cream

MMMMM-------------------PASSION FRUIT TOPPING------------------------
      3 tb Water; divided
      1 ts Unflavored Powdered Gelatin
      2 tb Granulated Sugar
      1    Ripe Passion Fruit
 
  Make the cashew nut crust:
  
  1. Position a rack in the center of the oven and preheat to 350 F.
  Remove the bottom from an 8 1/2-by-3-inch springform pan. Trim a
  9-inch cardboard cake circle so that it fits snugly within the curved
  lip of the bottom of the springform pan. Cover the bottom with a
  piece of heavy-duty aluminum foil, leaving a 2-inch overhang all
  around the edge . Carefully attach the side of the pan so you do not
  tear the foil.
  
  2. In a food processor fitted with the metal blade, process the
  cashews, pulsing the machine on and off, until fine]y ground.
  Transfer the ground cashews to a medium bowl; stir in the cookie
  crumbs and melted butter until combined. Press the mixture evenly
  onto the bottom and up the side of the prepared pan. Bake the crust
  for 12 minutes, until lightly browned. Cool the crust on a wire rack.
  
  Make the filling:
  
  1. Using a serrated knife, cut the passion fruits in half. Scrape the
  seeded orange pulp of the fruits into the bowl of a food processor
  fitted with the metal chopping blade. Process the pulp for 15 to 20
  seconds. Pass the passion fruit puree through a fine sieve into a
  small bowl. Remove 1/4 cup of the puree to a small cup, cover and set
  aside for the passion fruit topping.
  
  2. Place the water and vanilla in a small heatproof cup; sprinkle the
  gelatin over the mixture and allow it to soften for 5 minutes . Place
  the cup with the softened gelatin in a saucepan with enough water to
  come halfway up the side of the cup. Heat the gelatin mixture over
  hot, not simmering, water. Stir the gelatin frequently for 3 to 4
  minutes, or until the gelatin granules dissolve completely and the
  mixture is clear. Remove the pan from the heat.
  
  3. In a medium bowl, using a hand-held electric mixer, beat the cream
  cheese for 30 seconds, until smooth. Add the condensed milk and the
  reserved passion fruit puree and beat the mixture for an additional
  minute, scraping the bottom of the bowl as necessary. Whisk in the
  lemon juice and the warm gelatin mixture.
  
  4. In a chilled, medium bowl, using a handheld electric mixer, beat
  the cream until soft peaks start to form. Do not overheat. Fold
  one-third of the cream into the passion fruit mixture to lighten it.
  Fold in the remaining whipped cream.
  
  5. Scrape the filling into the cooled crust. Refrigerate the cake for
  3 hours, until the filling is firmly set.
  
  Make the passion fruit topping:
  
  1. Place 2 tablespoons of the water in a small cup. Sprinkle the
  gelatin over the water; allow the mixture to soften for 5 minutes.
  
  2. In a small saucepan, combine the remaining tablespoon water, the
  reserved passion fruit puree, and the sugar. Cut the remaining passion
  fruit in half and scrape the orange seeded pulp into the pan. Cook the
  mixture over medium-low heat, stirring constantly, until the sugar is
  dissolved. Add the softened gelatin mixture and cook the mixture for 3
  minutes, stirring constantly, until the gelatin is dissolved. Remove
  the mixture from the heat and cool for 10 minutes.
  
  3. Pour the cooled passion fruit topping over the top of the chilled
  cake, tilting the cake to cover the top evenly. Refrigerate the cake
  for 1 hour, until the topping is set.
  
  4. Remove the side of the springform pan and transfer the cake to a
  serving platter. Cut the cake with a sharp, thin-bladed knife,
  dipping the blade in hot water and wiping it dry after each slice.
  
       10    servings.
  
  PREPARATION: 1 hour plus baking and chilling times. 




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Recipe ID 37380 (Apr 03, 2005)

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