Pulp of 10 Hawaiian, organic, or regular Lilikoi Passion Fruit
500 g (1 lb) Cream Cheese
1 ½ Cups (185 g/6 oz) Icing Sugar, sifted
¾ Cups (185 ml/6 fl oz) Heavy Cream, lightly whipped
½ Cup (125 ml/4 fl oz) Cream, extra, whipped to stiff peaks
Pulp of 2 Hawaiian, organic, or regular Lilikoi Passion Fruit
¼ Cup (40 g/1 ¼ oz) Roasted Almonds or Pistacchios, chopped
Preheat the oven to 350 degrees F/Gas 4. Lightly grease two shallow 23 cm (9 inch) round cake tins and line the bases with baking paper. Place the egg whites in a large dry mixing bowl. Beat with electric beaters until stiff peaks form. Add the sugar gradually, beating until all the sugar has dissolved and mixture is thick and glossy. Fold in the yolks and vanilla essence. Sift dry ingredients into the mixture and gently fold in until smooth. Spoon the mixture evenly into the prepared tins. Bake for 20 minutes, or until the cakes shrink away from the sides of the tins. Leave the cakes in the tins for 5 minutes before turning out onto wire racks to cool completely.
To make the filling, combine the juice, gelatin, and water in a small mixing bowl. Heat half the Lilikoi Passion Fruit pulp in a small saucepan until it boils. Add the gelatin mixture and stir over medium heat until dissolved. Strain the mixture through a sieve and add to remaining Lilikoi Passion Fruit pulp. Leave to cool slightly. Beat the cream cheese and sugar with electric beaters until the mixture is smooth and creamy. Add the Lilikoi Passion Fruit mixture. Fold in the lightly whipped cream.
To assemble the cake, cut each cake in half horizontally with a serrated knife. Place one layer on a serving plate and spread over with one-fifth of the filling. Continue layering, leaving enough filling to spread evenly over the top and sides of the cake. Place extra whipped cream in a piping bag and pipe rosettes on top of the cake. Spread extra Lilikoi Passion Fruit pulp over the top. Sprinkle the nuts over the rosettes. Refrigerate for several hours.
STORAGE NOTE: You can assemble this torte cake up to 3 days in advance of serving it, but add the rosettes and pulp just before serving.
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