Lemon and meringue passion fruit cake - Puratos

Ingredients

	Kgs
Cake mix
Satin Crème Cake Mix Plain \| Patisserie	0.500
Egg	0.175
Oil	0.150
Water	0.112
Classic Lemon \| Patisserie	0.025
Meringue
Egg white	0.125
Sugar	0.200
Bavarois
Bavarois Neutre \| Patisserie	0.125
Warm water	0.125
Classic Passion Fruit	0.200
Chantypak \| Patisserie	0.500
total	2.237

Method

Add the egg, oil & water to the Satin Creme Cake Plain Mix.
Mix with a flat beater on slow for 2 mins, scrape down, and then on medium for 3 mins.
Split mixture into 2 prepared spring-form 8” tins.
Whip up the egg whites with a whisk till firm peaks, add the sugar slowly till dissolved.
Split this between the 2 tins on top of the cake batter.
Bake at 180°C for 1 hour approx.
Place the Bavarois powder in a mixing bowl and the water and stir til dissolved, pour in the Chantypak, whisk into soft peaks.
Add the Vivafil and stir through gently.
Once cakes are cooled, fill with the cream filling.
Drizzle Vivafil Passionfruit on top.

Click here to watch this product being made in a step by step guide

Passion fruit: Rich in antioxidants that are said to boost immune system, to help improve insulin sensitivity, reduces anxiety!

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