July 14, 2017

Passion Fruit Rollet Cake

by Marjan
Last year, I was enthusiastic over our passion fruit harvest and enjoyed incorporating this exotic and delicious fruit in both my savory and sweet dishes.  One recipe I continued to make all year long was my rolled cake, or rollet, infused with passion fruit. I prepared a sweet passion fruit sauce in which I folded into my whipped cream to elevate and enrich this easy to make cake. I transformed some of the sauce into a passion fruit caramel, poured on top of my cake to add another flavor of deliciousness!


How can you resist having just one serving? Elegant, delicious, exotic, creamy, and satisfying bites of this fluffy cake left a permanent impression on my palate! Hope it does as well for you!


Serves 10-12

Ingredients:

Rollet Ingredients
7 fresh organic eggs
3/4 cup granulate sugar
1/4 tsp vanilla powder
3/4 cup flour
2 tbsp granulated sugar to sprinkle on pastry cloth

Passion Fruit Whip Cream Ingredients
1 1/4 cup heavy cream + 1/2 cup for caramel sauce
8 tablespoons powdered sugar
8-10 passion fruits; pulp removed and black seeds separated using a colander
1 cup + granulated sugar (add more sugar if passion fruit is very tart)
chilled glad or stainless steel mixing bowl

* Garnish with chopped pistachios, powdered dehydrated blackberries or cherry

Preheat oven to 375 degrees F at center rack. Cut a sheet or parchment paper to fit the bottom of a 12x18x1 sheet pan.
Grease the sheet pan generously with cooking spray; line with parchment paper and then grease the paper and sides of the pan again.
Using a electric mixer, mix eggs and sugar at medium high for 3 minutes until light in color. Add vanilla and increase speed to high and continue to beat for additional 4 minutes. Reduce the speed to low and swifter flour gradually and mix only until blended. DO NOT OVER MIX! This step should take less than a minute to prevent cake from becoming dense and flat. Immediately pour the cake batter in the center of pan. Gently guide batter to all corners of pan until evenly covered.  Bake for 12 minutes or until the top is light golden brown.
Meanwhile, spread a large pastry cloth over a flat surface and sprinkle 2 tablespoons of granulate sugar evenly on top to prevent the cake from sticking to the cloth. Remove the baked cake form the oven. Take a knife all around the pan to separate the cake from the sides. Invert cake onto the prepared cloth and peel away the parchment paper very gently.  Use a knife to separate the paper from the cake if needed.  Staring at the side closest to you, roll up the cake with the help of the pastry cloth.  Tuck in the ends of cloth and continue rolling.  Gently transfer the cake to a cool space with seam side down. Cool for 1 hour at room temperature.
In a small sauce pan over medium heat, blend passion fruit juice and 1 cup of granulated sugar. Stir for 7-8 minutes until a thick bright yellow/orangish syrup is rendered. Set aside to cool completely.
Using a chilled bowl, whip with electric mixer 1 1/4 cup of whip cream and powdered sugar until thick peaks of cream form.  Fold in 3/4 of cooled passion fruit syrup.
Unroll cake and cover the inside with an even layer of passion fruit whip cream (using about 1/2 of cream).  Roll cake back with seam side on the bottom; transfer cake to serving platter. Using a flexible spatula, generously cover cake with remaining cream.
With remaining passion fruit syrup, warm over medium heat, stirring for 8-10 minutes until yellow/orangish syrup turns dark golden brown. Add remaining 1/4 cup cream and stir for an additional 2-4 minutes until a thick caramel sauce is rendered. Set aside and cool.
Using a spoon splash caramel sauce on top of cake.  Any garnish may be used; pictured is chopped pistachios and dehydrated blackberry powder.


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