Passion Fruit Genoise

PREPARE THE CAKE: Place 3 cm of water in a medium-sized pot and bring to a boil over high heat, without letting it boil (control the flame, lowering it if necessary to avoid boiling)

On top of the pot, place a refractory bowl (do not let it touch the water) with the eggs and sugar

Without removing from the heat, beat with an electric mixer or a whisk until the mixture doubles in volume and becomes warm and thick

Remove from the heat and continue beating until it cools down

Add vanilla extract, salt, and, gradually, all-purpose flour, alternating with butter, and mix delicately

Prepare the oven to 200°C (hot)

Divide the batter between two 25cm diameter pans, greased with butter

Place in the preheated oven and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean

Remove from the oven, unmold, and let cool down

PREPARE THE CREAM: In a medium-sized pot, mix all ingredients except heavy cream

Bring to a boil over high heat, stirring constantly, until thickened

Transfer to a bowl and let it cool down, covered with plastic wrap, stuck to the cream, so that no skin forms

In another bowl, whip heavy cream until soft peaks form

Mix with the cooled cream

ASSEMBLE THE GENOISE: Place one of the cakes on a plate and spread 1/3 of the cream over it

Place the other cake on top and spread the remaining cream over it, covering the entire cake

Refrigerate

PREPARE THE SAUCE: In a medium-sized pot, mix passion fruit pulp, water, sugar, and cornstarch

Bring to a boil over high heat, stirring constantly, until thickened

Remove from the heat, add the remaining water, mix, and let it cool down

Gently pour the sauce over the genoise

Refrigerate for 15 minutes before serving

396 calories per slice

Sparkling wine or champagne demi-sec (semi-dry)

$ Spumante Classico demi-sec rosé Cuvée Speciale Contessa Barbara, Italy

$$ Pol Roger demi-sec, France; Champagne Deutz demi-sec 90, France