Passion Fruit Curd For Icebox Cake Food

PASSION FRUIT CURD

Steps:

• Combine yolks, passion fruit juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of a spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
• Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour and up to 1 day.

PASSION-FRUIT CURD FOR ICEBOX CAKE

Steps:

• Combine sugar, puree, and yolks in a large mixing bowl, and whisk together.
• Set bowl over pan of simmering water; whisk until thick enough to coat back of spoon, 15 minutes. Cook about 5 minutes.
• Remove bowl from heat; stir in butter, piece by piece, until melted. Cool, cover with plastic, and refrigerate until needed.

PASSION-FRUIT ICEBOX CAKE

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.

PASSION FRUIT CURD

Steps:

• Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
• Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don't be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
• Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

LILIKOI PASSIONFRUIT CURD CAKE

Steps:

• Preheat your oven to 350 degrees, and make sure one of your racks is on the middle level.
• Choose your cake pan(s) and butter (and flour) generously.
• Combine your dry ingredients: Sift the flour, baking powder, and salt into a small/medium-sized bowl and set aside.
• Combine your wet ingredients: In a separate medium-sized bowl (or mixer) beat the butter with the whisk or paddle attachment for about three solid minutes.
• You want the butter to be smooth and creamy before you add any of the rest of the ingredients.
• Now add the sugar(s) and beat some more - another three minutes minimum.
• Scrape down the sides of the mixing bowl once or twice during the process so you end up with a nice, even, creamy butter/ sugar blend.
• Add the eggs one at a time: After you add each egg, mix until the egg is fully incorporated and the batter is smooth and creamy - scrape down the sides of the bowl now and then along the way. (If you don't beat well enough at this stage you'll end up with little butter/sugar flecks throughout your batter in the end).
• After the eggs are well incorporated stir in the vanilla extract.
• Combine wet and dry ingredients: Dump the dry ingredients into the mixing bowl and gently fold in the flour.
• You don't want to over mix the batter at this point, so continue to fold the flour in until the last of the flour just barely disappears.
• Get ready to bake: Scoop half of the cake batter into the prepared cake pan.
• It is pretty thick, so you may need to spread it around a bit with the back of a spoon.
• Now take about 1/2 of your curd and cover the batter, staying clear of the sides of the pan if possible.
• Add the rest of the cake batter and smooth out the top until it is level if you need to. Now you are going to finish off the top of the cake with some curd swirls.
• Plop big spoonfuls of the remaining lilikoi curd and plop them on top of the cake (again staying clear of the sides of the pan if possible).
• Drag a butter knife through the curd in a loop-de-loop motion so the cake batter swirls with the curd and you get a marble effect.
• Bake for 50-60 minutes (depending on pan
• shape/size), or until the cake bounces back a bit when you push the top of it with your finger - it will be very moist (see picture), so don't overcook - trust your eyes, nose, and instinct.
• Let cool and serve at room temperature dusted with a bit of powdered sugar (I bet ginger-kissed, loosely whipped cream would also go well with this).