Passion fruit cream cake
Ingredients:
for the dough (biscuit bottom):
3 eggs
3 tablespoons hot water
150g of flour
1 teaspoon Baking powder
150g sugar
at 180 ° C approx. 25 min. to bake
for covering:
2 cups (200g sweet cold) cream
2 cups (150g) passion fruit yogurt
3 tbsp sugar
1 P. cream stabilizer
1 P. gelatin (6 sheets)
Dice 1-2 fresh passion fruits (or a large tin)
Whip cream with cream stabilizer, fold in yoghurt, prepare gelatine as directed and fold in lukewarm (more cold than warm!). Then fold in the chopped passion fruits.
PUT A PIE RING FOR THE GROUND!
Now spread this whole mass on the biscuit floor and min. put in the refrigerator for 4 hours.
Alternatively, you can also use other fruits and yogurt - should fit only taste.
