Butter for greasing
For the dough
8 eggs
1 cup of sugar
1 3/4 cups of all-purpose flour
1 tablespoon of active dry yeast
For the filling and topping
1/2 cup of passion fruit juice
1/2 cup of water
2 cups of milk
5 tablespoons of cornstarch
1 cup of sugar
1/2 cup of butter
Butter for greasing
For the dough
8 eggs
1 cup of sugar
1 3/4 cups of all-purpose flour
1 tablespoon of active dry yeast
For the filling and topping
1/2 cup of passion fruit juice
1/2 cup of water
2 cups of milk
5 tablespoons of cornstarch
1 cup of sugar
1/2 cup of butter
Preheat the oven to hot (200°F)
Grease two 25cm-diameter pans
Line the bottoms with parchment paper and grease them as well
Make the dough: in a stand mixer, beat the eggs for about 10 minutes until they form a creamy mixture
Add the sugar and beat for 5 minutes, or until the mixture is light and fluffy
Sift over it the all-purpose flour with the yeast and mix with a spoon to make the dough homogeneous
Divide it evenly between the prepared pans
Bake in the oven for about 30 minutes, or until the cakes are lightly golden
Let them cool, remove from the pans, and set aside. Reserve
Make the filling and topping: in a medium saucepan, combine all the ingredients except the butter
Cook over medium heat, stirring for about 5 minutes, until it forms a thick cream
Transfer to a bowl, add the butter, and beat vigorously until the cream is smooth
Cover with plastic wrap pressed onto the surface to prevent a skin from forming, and refrigerate for 1 hour
Place one of the cakes on a plate and spread 1/3 of the cream over it
Top with the other cake and use the remaining cream to cover the top and sides
Refrigerate for 30 minutes before serving.
