Vanilla floor :
200 g soft butter
1 pinch of salt
200 g sugar
1 teaspoon vanilla extract
4 eggs
200 g flour
1/2 pck. baking powder
Besides:
Springform pan (ø20 cm)
butter for the mould
- Preheat the oven to 180° C Line the bottom of the pan with baking paper and grease the rim.
- mix butter, salt, sugar and vanilla extract in a mixing bowl with the whisks of the hand mixer until creamy. Then stir in the eggs one by one. Then put flour and baking powder into a sieve, sieve over the egg mixture and continue to stir until a smooth dough is obtained.
- Fill the dough into the tin, smooth it down and bake in the oven (middle) for 45-50 minutes
- Take it out, remove the base from the tin when slightly cooled down and let it cool completely on a cake rack in about 2 hours.
Cream cheese cream:
2 passion fruits
75 g double cream cheese
75 g mascarpone
50 g icing sugar
100 g cold cream
- Cut the passion fruit in half, remove the flesh with a small spoon and pass through a sieve Collect 20 ml of juice.
- Mix cream cheese and mascarpone in a bowl with a dough scraper until creamy. Add the passion fruit juice and the icing sugar and keep stirring until you get a smooth cream.
- In a second bowl beat the cream with the whisks of the hand mixer until stiff. Then carefully fold in the whipped cream with a whisk and cool the cream for about 30 minutes before use. Fill the cake with it.
Tip: Instead of passion fruit, the cream also works with other juices or fruit purees.
Kommentar schreiben