I got thinking about one of my favorite Brazilian desserts, Passion Fruit mousse, and realized it has a lot in common with tres leches cake and actually could make a tres leches cake even more fantastic. So, I brought them together and loved the result. There really isn’t much else to compare passion fruit with! The flavor is just stunning, and now that a local market carries REAL passion fruit, I could even scoop some of the flesh out for a delightful finish on top of the cream. What a delicious dessert! I also put this as part of my cinco de mayo menu, and loved it.
Passion Fruit Tres Leches Cake
- 12 T. (180 grams) butter (softened)
- 1 cup superfine sugar
- 2 T. vanilla extract, divided
- the grated zest of 1 lemon
- 5 eggs, room temperature
- 1 1/2 cups all-purpose flour
- 2 1/4 t. baking powder (cut down to 1 t. if at high altitude!)
- 1/2 t. salt
- 1 cup milk
- 1 cup sweetened condensed milk
- 1 cup passion fruit pulp (I find this in the frozen section of a Latin American Market)
- 2 cups whipping cream
- 1/3 c. powdered sugar
- passion fruit (fresh, pulp, to serve)
Prepare a small casserole dish (7″x 11″) or 8″ spring form pan by lightly greasing it. Set aside.
Preheat oven to 350ºF. Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy.
In a separate small bowl, whisk together the flour, baking powder, and salt.
To the butter and sugar mixture, add 1 T. of vanilla extract and lemon zest and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat until just combined. Spoon the mixture into prepared pan lined with non-stick baking paper and bake for 35-45 minutes or until a skewer comes out clean.