Brazilian passion cake

 
                           Brazilian Passion Cake
 
 Recipe By     : webmaster@godiva.com
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Godiva                           Cakes (Frostings)
                 Cakes From Scratch               Company
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Cashew Nut Crust-----
      1/2  Cup           Cashews -- unsalted
    2      Cups          Vanilla Wafer Cookie Crumbs
    4      Tablespoons   Unsalted Butter -- melted
                         -----Filling-----
   11      Ripe          Passion Fruits
    2      Tablespoons   Water
    2      Teaspoons     Vanilla Extract
    1      Teaspoon      Unflavored Powdered Gelatin
    8      Ounces        Cream Cheese -- softened
   14      Oz. Can       Sweetened Condensed Milk
    1      Teaspoon      Lemon Juice
    1      Cup           Heavy Cream
                         -----Passion Fruit Topping-----
    3      Tablespoons   Water -- divided
    1      Teaspoon      Unflavored Powdered Gelatin
    2      Tablespoons   Granulated Sugar
    1      Ripe          Passion Fruit
 
 Make the cashew nut crust:
 
  1. Position a rack in the center of the oven and preheat to 350 F.
  Remove the bottom from an 8 1/2-by-3-inch springform pan. Trim
  a 9-inch cardboard cake circle so that it fits snugly within the
  curved lip of the bottom of the springform pan. Cover the bottom
  with a piece of heavy-duty aluminum foil, leaving a 2-inch
  overhang all around the edge . Carefully attach the side of the
  pan so you do not tear the foil.
 
  2. In a food processor fitted with the metal blade, process the
  cashews, pulsing the machine on and off, until fine]y ground.
  Transfer the ground cashews to a medium bowl; stir in the cookie
  crumbs and melted butter until combined. Press the mixture evenly
  onto the bottom and up the side of the prepared pan. Bake the
  crust for 12 minutes, until lightly browned. Cool the crust on a
  wire rack.
 
 Make the filling:
 
  1. Using a serrated knife, cut the passion fruits in half. Scrape the
  seeded orange pulp of the fruits into the bowl of a food processor
  fitted with the metal chopping blade. Process the pulp for 15 to
  20 seconds. Pass the passion fruit puree through a fine sieve into
  a small bowl. Remove 1/4 cup of the puree to a small cup, cover
  and set aside for the passion fruit topping.
 
  2. Place the water and vanilla in a small heatproof cup; sprinkle
  the gelatin over the mixture and allow it to soften for 5 minutes .
  Place the cup with the softened gelatin in a saucepan with enough
  water to come halfway up the side of the cup. Heat the gelatin
  mixture over hot, not simmering, water. Stir the gelatin
  frequently for 3 to 4 minutes, or until the gelatin granules
  dissolve completely and the mixture is clear. Remove the pan
  from the heat.
 
  3. In a medium bowl, using a hand-held electric mixer, beat the cream
  cheese for 30 seconds, until smooth. Add the condensed milk and
  the reserved passion fruit puree and beat the mixture for an
  additional minute, scraping the bottom of the bowl as necessary.
  Whisk in the lemon juice and the warm gelatin mixture.
 
  4. In a chilled, medium bowl, using a handheld electric mixer, beat
  the cream until soft peaks start to form. Do not overheat. Fold
  one-third of the cream into the passion fruit mixture to lighten
  it. Fold in the remaining whipped cream.
 
  5. Scrape the filling into the cooled crust. Refrigerate the cake for
  3 hours, until the filling is firmly set.
 
 Make the passion fruit topping:
 
  1. Place 2 tablespoons of the water in a small cup. Sprinkle the
  gelatin over the water; allow the mixture to soften for 5 minutes.
 
  2. In a small saucepan, combine the remaining tablespoon water,
  the reserved passion fruit puree, and the sugar. Cut the remaining
  passion fruit in half and scrape the orange seeded pulp into the
  pan. Cook the mixture over medium-low heat, stirring constantly,
  until the sugar is dissolved. Add the softened gelatin mixture and
  cook the mixture for 3 minutes, stirring constantly, until the
  gelatin is dissolved. Remove the mixture from the heat and cool
  for 10 minutes.
 
  3. Pour the cooled passion fruit topping over the top of the chilled
  cake, tilting the cake to cover the top evenly. Refrigerate the
  cake for 1 hour, until the topping is set.
 
  4. Remove the side of the springform pan and transfer the cake
  to a serving platter. Cut the cake with a sharp, thin-bladed knife,
  dipping the blade in hot water and wiping it dry after each slice.
 
 10 servings.
 
 PREPARATION: 1 hour plus baking and chilling times.
 
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