Passionfruit Cake

Preheat the oven to 400°F (200°C)

Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. Reserve

Makes the batter: In a stand mixer, beat the eggs until they become creamy (about 10 minutes)

Add the all-purpose flour and beat until the mixture becomes light and fluffy (about 5 minutes)

Sift the wheat flour and active dry yeast over the mixture and mix gently with a wooden spoon until it forms a homogeneous batter

Divide the batter evenly between the prepared pans

Bake in the preheated oven until lightly golden brown (about 30 minutes)

Let cool, then remove from pans and reserve

Makes the filling and topping: In a medium saucepan, combine all ingredients except for margarine and cook over medium heat, stirring constantly, until it forms a thick cream (about 5 minutes)

Pulse in a blender with the remaining butter until smooth

Cover with plastic wrap in contact with the surface of the cream to prevent skin formation and reserve in the refrigerator (about 1 hour)

Place one cake on a plate and cover with 1/3 of the reserved cream

Cover with another cake and spread the remaining cream over the top and sides (about 30 minutes)

Serve

274 calories per slice