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Layered Tropicana Cake With Passion Fruit Curd
A light, fresh and fruity cake for summertime celebrations.

Layered Tropicana Cake With Passion Fruit Curd

Servings: 10-12

Ingredients

Passionfruit Curd:
Juice and zest of 1 large lemon
50g butter
½ cup (125ml) castor sugar
2 extra large eggs, whisked
Pulp of 2 granadillas / granadilla purée

Vanilla Cake:
1 NOMU Vanilla Cake Baking Kit
3 large eggs
160 g butter
1 cup (250ml) warm milk

Icing:
1 packet of icing mix (included in the NOMU Vanilla Cake Kit)
200g butter
1 Tbsp (15 ml) milk
50g toasted coconut shavings, to decorate

Directions

To make the passionfruit curd, heat the lemon juice, zest, butter and castor sugar in a small saucepan over a low heat, stirring until all the sugar has dissolved. Add a few tablespoons of the heated sugar mixture into the whisked eggs, mixing well to incorporate. This is called tempering and the process slowly raises the temperature of the eggs, which prevents them from scrambling once added to a hot mixture. Once a few tablespoons have been mixed in and incorporated, add the egg mixture to the sugar mix and stir.

Add the granadilla pulp to the sugar mixture and lower the heat. Continue whisking until the curd has thickened and coats the back of a spoon – do not boil! Remove from the heat and set aside to cool, then chill in the fridge.

Preheat the oven to 170 °C, and grease and line the base of 3 x 20 cm round cake tins.

Prepare the NOMU Vanilla Cake as per the instructions on the box and divide the cake batter between the prepared tins. Bake for 20 minutes, or until cooked and a skewer inserted into the centre comes out clean. Remove the cakes from the oven and set aside to cool on a cooling rack.

Prepare the Vanilla Icing as per the instructions on the box.

To assemble your cake, generously ice the top of the three cakes with vanilla icing. Drizzle each layer with granadilla curd and then stack on top of each other to create three layers. Drizzle with a final layer of curd and sprinkle with toasted coconut just before serving.

Ingredients

Passionfruit Curd:
Juice and zest of 1 large lemon
50g butter
½ cup (125ml) castor sugar
2 extra large eggs, whisked
Pulp of 2 granadillas / granadilla purée

Vanilla Cake:
1 NOMU Vanilla Cake Baking Kit
3 large eggs
160 g butter
1 cup (250ml) warm milk

Icing:
1 packet of icing mix (included in the NOMU Vanilla Cake Kit)
200g butter
1 Tbsp (15 ml) milk
50g toasted coconut shavings, to decorate

Directions

To make the passionfruit curd, heat the lemon juice, zest, butter and castor sugar in a small saucepan over a low heat, stirring until all the sugar has dissolved. Add a few tablespoons of the heated sugar mixture into the whisked eggs, mixing well to incorporate. This is called tempering and the process slowly raises the temperature of the eggs, which prevents them from scrambling once added to a hot mixture. Once a few tablespoons have been mixed in and incorporated, add the egg mixture to the sugar mix and stir.

Add the granadilla pulp to the sugar mixture and lower the heat. Continue whisking until the curd has thickened and coats the back of a spoon – do not boil! Remove from the heat and set aside to cool, then chill in the fridge.

Preheat the oven to 170 °C, and grease and line the base of 3 x 20 cm round cake tins.

Prepare the NOMU Vanilla Cake as per the instructions on the box and divide the cake batter between the prepared tins. Bake for 20 minutes, or until cooked and a skewer inserted into the centre comes out clean. Remove the cakes from the oven and set aside to cool on a cooling rack.

Prepare the Vanilla Icing as per the instructions on the box.

To assemble your cake, generously ice the top of the three cakes with vanilla icing. Drizzle each layer with granadilla curd and then stack on top of each other to create three layers. Drizzle with a final layer of curd and sprinkle with toasted coconut just before serving.

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