Part 1: FOR THE CAKE
Ingredients
Method- 46g Butter
- 40g Eggs
- 61g Passionfruit Puree
- 38ml Milk
- 20g Cream
- 83g Sugar
- 79g Plain Flour
- 30g deZaan Deep Russet
- 3g Baking Powder
- To make the cake batter bring all wet ingredients to 21C
- Using a blender, slowly emulsify the butter into the eggs, followed by the passionfruit puree
- Slowly add in the sugar followed by the cream until while keeping an emulsion with the blender
- Sift all dry ingredients and fold into the emulsion until homogenous, chill to set.
Part 2: FOR THE FILLING
Ingredients
Method- 40g Passionfruit Puree
- 40g Heavy Cream
- 54g Sugar
- 32g deZaan Deep Russet
- 32ml De-odorised Coconut Oil
- 1g Vanilla Extract
- To make the filling, combine all ingredients in a pot, bring it up to 65C-70C and blend until homogenous
- Set aside and chill until fully set
Part 3: ASSEMBLING
Method- To prepare for the lava cake, first slice the chilled filling into cubes, about 15g-18g
- Pipe 60g of cake batter into a silicone mould and press the chilled filling into the cake batter, ensuring it is fully submerged
- Bake in a 160C preheated oven, fan off for 14 minutes
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