Brazilian Passion Cake
-----cashew nut crust-----
Vanilla wafer cookie crumbs
Unflavored powdered gelatin
Sweetened condensed milk
-----passion fruit t
Unflavored powdered gelatin
Recipe by: email@example.com 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.
PREPARATION: 1 hour plus baking and chilling times.