PASSION-FRUIT ICEBOX CAKE
This six-layer lemon cake is filled with passion fruit curd and creme fraiche mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line 11 1/2-by-17 1/2-inch jelly-roll pan with parchment; brush with soft butter, and dust with flour, shaking out excess.
- Place eggs and sugar in bowl of electric mixer. Using hand whisk, stir until mixed. Set bowl over pot of simmering water; whisk until mixture is warm, about 3 minutes.
- Transfer bowl back to electric mixer; beat with whisk on high for about 7 minutes until, when whisk is lifted, mixture leaves trail resembling a ribbon that blends back into surface in 3 seconds. Add zest and juice. Sift flour over egg mixture, one-third at a time, folding after each addition. Just before final third is completely folded in, stream in butter; fold in. Pour into prepared pan; bake until cake tester comes out clean and cake is springy to the touch, 16 to 18 minutes. Cool. Invert pan to remove cake; peel off parchment.
- Slice cake widthwise into three rectangles, about 5-by-11 inches each. Split each in half, creating two layers of equal thickness. Place one layer on a flat, rectangular platter; spread with 3/4 cup mousse. Spoon 1/2 cup curd over mousse; spread. Cover with another cake layer; repeat process ending with cake layer. Reserve 3/4 cup mousse to frost cake. Cover with plastic; chill about 4 hours or overnight.
- When ready to serve, invert cake onto a serving plate. Spread top of cake with reserved mousse; sprinkle with coconut. Serve with passion-fruit pulp spooned around cake.
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Progress Samuel
[email protected]This cake was a disaster! The crust was soggy, and the filling was curdled. I don't know what went wrong, but I'm never making this cake again.
nur alam sobahan
[email protected]I'm not sure what I did wrong, but my cake didn't turn out very well. The crust was too crumbly, and the filling was too runny. I don't think I'll be making this cake again.
Sabiha Salsabil
[email protected]I had some trouble finding passion fruit, but I finally found some at a local Asian grocery store. The cake turned out great, and it was definitely worth the effort to find the passion fruit.
Ash Reynolds
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I'll try making it again with less sugar next time.
Idowu Ayodeji
[email protected]This cake is so easy to make, and it's so delicious! I love the tangy passion fruit flavor. It's the perfect summer dessert.
Joni Islam
[email protected]I made this cake for a friend's birthday, and she loved it! She said it was the best cake she'd ever had. I'm so glad I found this recipe.
Nokuthula Maduma
[email protected]This cake is delicious! The passion fruit flavor is really unique and refreshing. I love the combination of the graham cracker crust and the creamy filling.
Elizabeth Abwooli
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for my family, and it's always a hit.
Sharjeel Ahmed
[email protected]I'm not a huge fan of passion fruit, but this cake was surprisingly good! The flavors were perfectly balanced, and the cake was so light and fluffy. I'll definitely be making this again.
Rasel Ahammed
[email protected]This passion fruit icebox cake was a huge hit at my party! It's so refreshing and delicious, and it's so easy to make. I love that it can be made ahead of time, which makes it perfect for busy weeknights.