If you insist on being born within four days of St. Patrick’s Day, you are going to have to eat a few green cakes. This year, instead of passion fruit ice cream, passion fruit creme brulee, or passion fruit mascarpone cake, I made a Vanilla Cake with Passion Fruit Curd and Whipped Cream and Cream Cheese Frosting, recipe below. Each of the components turned out well, but the frosting was a stand out. My kids were crazy about it, and I liked it better than a lot of the thick cream cheese frostings that compete with other flavors.
In accordance with my new motto: “Let Fluffy help, even if she completely ruins everything,” I allowed Fluffy to dye the cake the green color she was begging for. I feel we have plenty of visits from mystical creatures like bunnies, tooth fairies and Yuletide elves in the house, so we don’t need to catch leprechauns, but I do like to feed the family something green. If only they would accept asparagus.
So the actual cake portion looked really unappetizing, but it’s not like Kent needed a whole lot of convincing to eat it.
Flufferella and I made the cake and the curd last night, then this morning, I slapped it all together trying to get the cake served before Town of Vienna plowed our cul de sac and Kent had to leave for work.
In accordance with my other new motto: “Focus on the person it is for, not on what it will look like on your blog,” I gave the cake layers a generous glaze of passion fruit simple syrup, then slathered each one with mucho passion fruit curd. It was far from the prettiest cake I’ve ever made, but it was still attractive–for the moment.
Judging by the fact that Kent ate two big slices, said, “I’m going to be sick” and still finished off half of Salty’s slice, I’m going to guess he liked it.
And then, just as we were all focusing on our own plates, SPLAT! The top two layers slid clean off the passion fruit curd slip-n-slide and nose dived on the table. After the initial shriek of surprise, we all laughed and laughed and laughed.
So in another more accurate way, today I made Passion Fruit Trifle. And here’s how:
Vanilla Layer Cake adapted from Recipe Girl
- 1 (18.25 ounce) box white cake mix
- 1 and 1/3 cup all-purpose flour
- 1 and 1/3 cup granulated white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/3 cups water
- 2 Tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large egg whites
1. Preheat oven to 325°F. Spray cake pan.
2. In a large bowl, whisk together cake mix, flour, sugar, salt and baking powder. Add remaining ingredients (and food coloring) and beat with hand mixer for 2 minutes, or until well blended.
3. Bake about 28 minutes, or until toothpick inserted in center comes out clean.
4. Allow to cool, then brush with passion fruit simple syrup.
Passion Fruit Curd adapted from Martha Stewart
I made 1/2 of this recipe and we still have oodles of curd leftover which is not a bad thing. For this cake, even 1/4 of this recipe would have sufficed.
- 16 large egg yolks
- 1 cup passion fruit juice (I use this concentrate for all my passion fruit recipes. Hands down, the best you can find.)
- 2 cups sugar
- 1/4 teaspoon salt
- 2 1/2 sticks (20 tablespoons) unsalted butter, cold, cut into pieces
Combine yolks, passion fruit juice, and sugar in a large heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the side of pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour and up to 1 day.
Whipped Cream and Cream Cheese Frosting adapted from All Recipes
1 (8 ounce) package cream
1/2 cup white sugar
1.5 teaspoon vanilla extract
2 cups heavy cream, chilled
|1.||Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.|