Name: Layered Lemon Passionfruit Curd Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 4 egg; 135 g caster sugar; 125 g plain flour sifted; 60 g unsalted butter cooled melted; 125 g unsalted butter cubed; 2/3 cup fresh lemon juice; 220 g caster sugar; 3 egg; 3 egg yolks; 300 g ricotta; 250 g cream cheese; 110 g caster sugar; 1 passionfruit pulp

by Heckie Last updated on 07/09/2019

Layered lemon passionfruit curd cake. - Heckie

Ingredients

Sponge

4 egg
135 g caster sugar
125 g plain flour sifted
60 g unsalted butter cooled melted

Curd

125 g unsalted butter cubed
2/3 cup fresh lemon juice
220 g caster sugar
3 egg
3 egg yolks

Cheese

300 g ricotta
250 g cream cheese
110 g caster sugar
1 passionfruit pulp

Method

Step 1

Sponge: Grease and flour two 23 cm springform tins.
Step 2

Beat eggs and sugar until thick and pale. Fold in flour. Add butter and fold through.
Step 3

Pour into prepared tins. Bake at 180C for approximately 20 minutes, or until firm to the touch and pulling away from the sides of the tins.
Step 4

Curd: Stir lemon juice, sugar, eggs and yolks over low heat until thick. Add cubed butter and stir through until combined. Leave to cool.
Step 5

Cheese: Place ricotta, cream cheese and sugar in a food processor and blitz until smooth. Stir through passionfruit pulp.
Step 6

Cut sponge cakes through the middle with a serrated knife.
Step 7

Top with a layer of curd mixture and then a layer of cheese mixture. Repeat with remaining sponge, curd and cheese mixtures.

Equipment

2 23cm non-stick springform pan
1 food processor

Recipe Notes

from Australia’s Best Recipes team

I assemble my cake using the outer part of the springform tin on a serving plate and lined with gladwrap. This makes it easier to transport. This cake is nicer if made the day before serving.