PIES AND TACOS
Prep Time: 2 HOURS
all-purpose flour baking powder baking soda salt unsalted butter vegetable oil sugar eggs vanilla passionfruit pulp buttermilk
Cook Time: 30 Min
Whisk the flour, baking powder, baking soda, and salt. Beat the butter, sugar, and oil with a mixer until creamy and fluffy. Add the eggs, vanilla extract and passionfruit curd, and mix.
Add one third of the flour mixture to the batter and stir on low. Follow with half of the buttermilk, mixing to incorporate. Repeat the process until you're done with the flour mixture and buttercream.
Divide the batter between the cake pans and bake in the pre-heated oven for 25 to 30 minutes. Let the cake cool down for 10 minutes before transferring to a cooling rack to cool completely.
When making the Passionfruit Curd, I like to beat the butter, sugar, egg yolks, and passionfruit pulp with a mixer before placing in a small pot with a heavy bottom, and cooking over medium-low heat.
To make the passion fruit syrup, simply add the passionfruit pulp and sugar to a small saucepan and bring to a boil. Once the mixture comes to a boil and the sugar dissolves entirely, turn the heat off.
On a double boiler, add sugar and egg whites to the bowl. Transfer the syrup to a stand mixer, and whisk until it becomes a stiff meringue. Add the butter, make sure it has all been incorporated and continue to whip until the buttercream comes together in a fluffy and thick cream.
Brush the cake layer with some of the passionfruit syrup, spread a thin amount of frosting, pipe a ring of buttercream around the edges. Add Passionfruit Curd to the center, top that with another layer and repeat the process. Spread frosting around the cake.