Ingredients:
Massa
Round shape with false bottom 20cm in diameter
1 ½ cups of wheat flour
100 g butter at room temperature
3 eggs
1 tea cup of sugar
150 ml leite
1 teaspoon Dr. Oetker chemical baking powder
1 teaspoon of Dr. Oetker vanilla flavoring
Filling
1 can of condensed milk
200 ml leite
½ box of cream (100g)
1 teaspoon of Dr. Oetker vanilla flavoring
3 tablespoons cornstarch
Merengue
3 egg whites
1 ½ tea cups of sugar
1 pinch of salt
1 passion fruit (to finish)
Preparation mode:
Massa
In a bowl add the butter at room temperature and beat with the mixer until it becomes lighter. Add the sugar in parts, stirring constantly. Add one egg at a time, mixing well between each addition. Add the vanilla flavoring and mix well.
Lastly, add the flour and milk, alternating the two. Mix until you obtain a homogeneous mass. Reserve.
Filling
In a pan add all the filling ingredients. Stir well with the heat still off to dissolve the starch. Cook over medium-low heat, stirring constantly, for a few minutes until you obtain a firm and homogeneous cream. Transfer to a pot and cover with plastic wrap. Leave it to cool in the fridge.
Merengue
In a clean bowl, add the egg whites and a pinch of salt.
With the mixer on low speed, beat until stiff peaks form.
Add the sugar little by little with the mixer running, stirring constantly.
Beat for a few minutes until you get a firm meringue. Reserve.
Assembly
In the cake dough, add the baking powder, mix well and divide the dough into two greased molds with a piece of parchment paper at the bottom.
In one of the molds add the meringue. Bake in a preheated oven at 170°C for around 50 minutes. With the cake cold, unmold it.
Place the first disc of dough on the serving plate and add the filling. Stir the cream well before adding it to the cake, spread it on the finished dough and cover the other disc of dough with the meringue. Tap lightly to get a cracked effect. Finish with the juice of one passion fruit: sprinkle the fruit on top with seeds to decorate.
Ingredients:
Massa
Round shape with false bottom 20cm in diameter
1 ½ cups of wheat flour
100 g butter at room temperature
3 eggs
1 tea cup of sugar
150 ml leite
1 teaspoon Dr. Oetker chemical baking powder
1 teaspoon of Dr. Oetker vanilla flavoring
Filling
1 can of condensed milk
200 ml leite
½ box of cream (100g)
1 teaspoon of Dr. Oetker vanilla flavoring
3 tablespoons cornstarch
Merengue
3 egg whites
1 ½ tea cups of sugar
1 pinch of salt
1 passion fruit (to finish)
Preparation mode:
Massa
In a bowl add the butter at room temperature and beat with the mixer until it becomes lighter. Add the sugar in parts, stirring constantly. Add one egg at a time, mixing well between each addition. Add the vanilla flavoring and mix well.
Lastly, add the flour and milk, alternating the two. Mix until you obtain a homogeneous mass. Reserve.
Filling
In a pan add all the filling ingredients. Stir well with the heat still off to dissolve the starch. Cook over medium-low heat, stirring constantly, for a few minutes until you obtain a firm and homogeneous cream. Transfer to a pot and cover with plastic wrap. Leave it to cool in the fridge.
Merengue
In a clean bowl, add the egg whites and a pinch of salt.
With the mixer on low speed, beat until stiff peaks form.
Add the sugar little by little with the mixer running, stirring constantly.
Beat for a few minutes until you get a firm meringue. Reserve.
Assembly
In the cake dough, add the baking powder, mix well and divide the dough into two greased molds with a piece of parchment paper at the bottom.
In one of the molds add the meringue. Bake in a preheated oven at 170°C for around 50 minutes. With the cake cold, unmold it.
Place the first disc of dough on the serving plate and add the filling. Stir the cream well before adding it to the cake, spread it on the finished dough and cover the other disc of dough with the meringue. Tap lightly to get a cracked effect. Finish with the juice of one passion fruit: sprinkle the fruit on top with seeds to decorate.
