I have been trying to find someone to make me a plain white or yellow cake with passionfruit filling for my wedding cake, and by god it's been a friggin' hassle. Either people just flatly refuse to even try, or they charge 8 jillion dollars a slice, or they make some half-assed filling that is insufficiently passionfruity. I want to be whacked over the head with passionfruit goodness when i take a bite of this cake.
And when i told this tale of woe to spleen, she decided to make research and see what could be done. The result was a lovely yellow cake with bright and tangy passionfruit curd and a marshmallowy frosting. Delicious!
Now, granted, it'd have to be a cooked buttercream rather than a marshmallow frosting to hold up properly on a wedding cake, but i can handle that. So i think what i am going to do is convey this recipe, with appropriate modifications, to the bakery that's most likely to be getting the gig, and see if they'll humor me.
Spleen used a bit more passionfruit, maybe 8 oz, than the 6 oz called for, in her efforts to give me the fruity punch I'm looking for. Otherwise, simple curd recipe, standard procedures. And you can buy frozen passionfruit pulp at the Shaw's market on River Street in Waltham (thanks, chowhound message boards).
Posted by foodnerd at May 22, 2007 10:17 PMi think passionfruit is woefully underutilized in this country. i had a weird dessert in paris once - it was a passionfruit macaron served with the passionfruit goo (technical term) and bitter espresso ganachey stuff (also a technical term). it was so revelatory.
Posted by: cindym at May 23, 2007 12:13 PM