FOR THE CAKE
8 eggs
1 cup of confectioner's sugar (180 g)
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1 3/4 cups all-purpose flour (210 g)
1 cup unsalted butter, softened (200 g)
FOR THE CREAM
1/2 cup passionfruit juice (120 ml)
1/2 cup water (120 ml)
1 cup whole milk
5 tablespoons cornstarch
1 cup confectioner's sugar (180 g)
2 cups heavy cream (480 ml)
FOR THE SYRUP
1 cup passionfruit pulp with a little of the seeds (240 ml)
2 cups water (480 ml)
1 cup confectioner's sugar (180 g)
4 tablespoons cornstarch
FOR THE CAKE
8 eggs
1 cup of confectioner's sugar (180 g)
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1 3/4 cups all-purpose flour (210 g)
1 cup unsalted butter, softened (200 g)
FOR THE CREAM
1/2 cup passionfruit juice (120 ml)
1/2 cup water (120 ml)
1 cup whole milk
5 tablespoons cornstarch
1 cup confectioner's sugar (180 g)
2 cups heavy cream (480 ml)
FOR THE SYRUP
1 cup passionfruit pulp with a little of the seeds (240 ml)
2 cups water (480 ml)
1 cup confectioner's sugar (180 g)
4 tablespoons cornstarch
MIX THE CAKE: Bring 3 cm of water to a boil in a medium saucepan and simmer without letting it come to a boil
Place the eggs, confectioner's sugar, and salt in a heatproof bowl set over the saucepan
Whisk constantly with an electric mixer or whisk until the mixture has doubled in volume and is warm and thick
Remove from the heat and continue whisking until cooled
Add the vanilla extract, flour, and butter to the mixture, alternating with the milk, and mix delicately
Preheat the oven to 200°C (hot)
Divide the batter between two 25 cm diameter greased molds and bake for 30 minutes or until a toothpick inserted into the center of each cake comes out clean
Remove from the oven and let cool
MIX THE CREAM: In a medium saucepan, combine all the ingredients except heavy cream and whisk over low heat until thickened
Remove from the heat and let cool, covered with plastic wrap to prevent skin from forming
Beat the heavy cream until soft peaks form
Fold into the cooled cream mixture
ASSEMBLE THE GENOISE: Place one of the cakes on a plate and spread 1/3 of the cream over it
Top with the other cake and spread the remaining cream over the top, covering the entire cake
Refrigerate
MIX THE SYRUP: In a medium saucepan, combine passionfruit pulp, water, confectioner's sugar, and cornstarch
Bring to a boil, whisking constantly, until thickened
Remove from the heat and let cool
Pour the syrup over the cooled genoise
Refrigerate for 15 minutes before serving
CALORIES: 396 per serving
Bubbly wine or champagne demi-sec
$ Spumante Classico demi-sec rosé Cuvée Speciale Contessa Barbara, Italy
$$$ Pol Roger demi-sec, France; Champagne Deutz demi-sec 90, France
