To be honest, I’m not a big fan of buttercream cakes. I much prefer mousse cakes or shortcakes. Buttercream is too rich and heavy for my liking, but to each his own, right? :)
I used a genoise cake recipe for the layers inside and a passionfruit whipped cream to fill and the decorate the cake. Passionfruit purée was added to the heavy cream, as well as some icing sugar to balance off the tangyness (is that even a world?). I decorated the cake with some mango and orange blossom macarons that I had extra from a previous order :D I simply used toothpicks to ensure the macarons didn’t roll off the cake. We’ve had a few incidents at work where the macaron shells would roll across the entire kitchen floor during the matching process XD (of course they were disposed of after).
Please find below a recipe to make a 6″ cake.
2 large eggs
60g granulated sugar
1 tspn of 2% milk
60g all-purpose flour
1/2 tspn vegetable oil
1. Preheat oven to 350F.
2. Whisk the 2 eggs at medium speed until frothy, and gradually add the sugar. Continue whisking until ribbon stage (5-7 minutes).
3. Fold in the milk gently.
4. Sift in the flour and fold until just combined.
5. Lastly, fold in the oil until homogeneous.
6. Pour into a 6″ cake pan and bake for 16-18 minutes.
7. Allow to cool on drying rack before using.
250g heavy cream
100g passionfruit purée
1/2 cup icing sugar, sifted
1 tspn gelatin powder
1. In a small bowl, place 4 tspn of very cold water ,and sprinkle the gelatin on top. You do not need to mix it in, just allow it to dissolve. Let it sit for 10 minutes.
2. In a mixing bowl, pour the heavy cream and whisk at medium speed until soft peaks form.
3. Gradually add in the purée while whisking, following by the sifted icing sugar.
4. When medium-stiff peaks have formed, microwave the gelatin mixture for 10 minutes. Gradually pour it into the cream mixture while whisking it.
5. The passionfruit cream is now ready to use.
1. Slice the cake in half. Fill, ice, and decorate with the passionfruit cream. Just a fyi that this cake must be refrigerated at all times.