Posted on March 28 2012

Tartine Baking Project: #52 Passion Fruit and Lime Bavarian

I’ve never had a passion fruit before.  The closest thing was my favorite LipSmackers lip gloss I had in middle school.  It made me feel exotic.  I thought passion fruit was going to be easier to track down this time of year – When I eventually found them I was thankful for the photo cards to help my identify these little guys.  I had no discerning eye when it came to picking which fruit would be best.  I avoided the shriveled up few, I’m no complete dummy.  I tried to get as many possible that rested in the middle between dark, wrinkly purple and hard, tough green.  I’m going to stand by that as proper advice to select perfect passion fruit.

I’ve been sticking to my two recipes a week goal pretty strictly.  I realized just a few days ago that I miscounted and I am actually beyond the half point.  I’d put this very specific goal on the table – finishing this cookbook in a year.  It’s been a rough go sometimes trying to muscle through two of these recipes in a week.  Especially when there’s something that requires more of my time.  Namely, cakes.  They’re a several day commitment.  (That’s probably why I have so many cakes left to bake!)  So, I’ve made an agreement with myself to chill out a bit.   No one is shaking their head in disapproval when I just post one recipe a week, instead of the two.  No one probably even notices when that’s the case!

Without further ado, here are the many steps of this most excellent cake.  (I realize I sound like either Bill or Ted right there, and I’m okay with that.)  I started off making the chiffon cake.

Then there was the lime syrup that gets brushed onto each layer of cake.

Then, the passion fruit bavarian cream filling.  I really didn’t know what to expect cutting into them. So strange!  They look like alien eggs.  SO many alien aggs are required for just 2/3 cup of juice.  (Sidenote:  I must hand it to the Bonnie Bell company – their lip gloss is quite authentic in fragrance.)

The cake is finished off with a light whipped cream layer, then sprinkled with large chunks of shaved unsweetened coconut.  I suggest having a helper for this hard work.  After a brief talk about our differing definitions of “helping” the cake was complete.  And so amazingly delicious.

There’s no occasion for this guy, so we have this huge cake that we will be sharing with anyone who’d like a slice.  I’ll probably be flagging people down to eat this cake.  Last week I had Dan run outside to catch the garbageman with a bag of friands in hand.  So we’ve got the mailman and the garbageman.  I think I’m going to go flush paper towel down the toilet so we can get a plumber over here to enjoy this amazing cake.

  1. NicoleD says:

    This cake looks all sorts of awesome! I’ve never looked for passion fruit and now I’m curious if I could easily locate it. Funny enough, I’ve tried looking for that large flake coconut with no success before. Boo!

  2. Amy D says:

    So lovely, Emily! I do notice how much you are baking and it is always impressive to have such quality and quantity! So now I’m wondering how many cakes from scratch that most of us make each year? Two? This looks so dreamy. After the plumber gets some, let me know if there is any left!

  3. Jamie says:

    C’mon, paper towel? You can do better than that! Let J flush a watch or something! Seriously though, that cake looks amazing. And passion fruit looks weird!

  4. Jing says:

    That cake looks so light and fluffy! I wish I could have a slice!

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  7. Ellen says:

    Ooo I love your photos! They’re a wonderful combination of pretty and appetizing :)

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