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1.
Pre-heat the oven to 170°C
(fan-assist-
ed oven 150°C). Grease the springform pan
with tube base and sprinkle with flour.
2.
For the lemon sponge
Combine the mar-
garine, sugar, vanilla sugar and salt in a mixing
bowl until white and creamy. Stir in the eggs
one after another for around 30 seconds at top
speed. Stir in the grated lemon rind. Combine the
flour and baking powder and stir into 2 portions
with the lemon juice. Transfer the dough to the
prepared tin using a dough scraper. Bake for
about 40–45 minutes.
3.
For the passion fruit cream filling
Mix
the starch and sugar in a pan and stir in a little
passion fruit juice until smooth. Add the egg yolk
and stir. Stir in the remaining passion fruit juice
and grated lemon rind and beat until foamy and
the mixture rises. Remove the pan from heat,
continue stirring for a while, then allow to cool
until lukewarm. Cut the cake into three pieces
horizontally. Put the top and middle layers to one
side. Split the lukewarm passion fruit cream into
3 equal portions. Drizzle the cut surface of the
bottom layer with half the lemon juice. Spread
over one portion of passion fruit cream. Place on
the middle layer, drizzle with the remaining lem-
on juice and spread over the second portion of
passion fruit cream. Place on the top layer with
the cut surface facing down. Spread the third
portion of passion fruit cream around the outside
of the cake and allow to cool for 1 hour.
4.
For the cream cheese topping
Combine
the cream cheese with icing sugar in a mixing
bowl. Separate off one third of the mixture and
add yellow food colouring. Then put into an ic-
ing bag with a star nozzle and put in the fridge.
Spread the remaining fresh cream topping all
around the cake. Separate off part of the cream
and colour two different shades of orange with
food colouring and use this to decorate the sides
(as shown on the recipe photo). Allow the cake to
cool for at least 1 hour.
5. For the passion fruit sauce topping
Mix the starch and sugar in a pan and stir in a
little passion fruit juice until smooth. Stir in the
remaining passion fruit juice and bring to the boil
quickly, stirring all the time, then allow to cool.
Stir the sauce well and pour over the cake with
a tablespoon so it drizzles over the edges. Allow
the cake to cool for at least 30 minutes. Just be-
fore serving, pipe 10 stars of cream cheese icing
onto the cake.
6. For the garnish
Clean the physalis, persim-
mon and baby pineapple and cut into small piec-
es. Garnish the top of the cake with fruit pieces,
macaroons and sugar pearls.
Established and in top form – easy to clean and with excellent non-stick properties, there is
a simple name for all of this at KAISER: Classic. Ideal for those new to baking who want to
set themselves sweet or savoury challenges. And with everything you need for preparing,
decorating and serving.
Ingredients
(for 26cm tin)
Lemon sponge
350g soft margarine,
350g sugar, 2 sachets of bourbon vanilla
sugar, 1 pinch of salt, 6 eggs (large),
grated rind and juice of 2 unwaxed
lemons, 350g wheat flour (type 405),
1 sachet of baking powder
Passion fruit cream filling
20g starch,
30 g sugar, 375ml passion fruit juice,
2 egg yolks (large), grated rind and
juice of 1 unwaxed lemon
Cream cheese topping
400g double
cream cheese, 40 g icing sugar, a little
yellow and orange food colouring
(if desired)
Passion fruit sauce topping
8–10g
starch, 15g sugar, 200ml passion fruit
juice
Garnish
6–8 physalis, ½ persimmon, ¼
baby pineapple, 4 yellow macaroons,
8–10 8 mm sugar pearls in mother of
pearl effect
Filled lemon and
passion fruit cake
CLASSIC
Dough scraper
with wooden
handle
23 0076 9554
Springform pan
with tube base
23 0075 4444 (Ø 28cm)
Spreading
spatula
23 0076 9233
Piping bag set,
5-piece
23 0076 9103
Cake server,
round
23 0076 9189
Cake doilies
23 0076 9097
Handy tip
Made in Germany
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