Vanilla passion fruit caramel cake from Icing on the Cake: Baking and Decorating Simple, Stunning Desserts at Home (page 81) by Tessa Huff

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla bean paste, another white chocolate for Valrhona Dulcey Blond chocolate bars, and another gel food coloring for yellow gel food coloring.

  • Zosia on May 01, 2023

    This review is for the buttercream and caramel only. The buttercream consists of the book's fantastic Swiss meringue buttercream and 6-8tbsp passionfruit concentrate. My buttercream split after the 4th tbsp passionfruit was added. I was able to rescue it but was reluctant to add more. The fruit flavour was quite delicate and the consistency wasn't as creamy and silky as the original buttercream. I think I'll stick to adding fruit curd to flavour this type of butterceam as it results in good fruit flavour and doesn't seem to affect texture. The caramel was made merely to use up the remaining passionfruit concentrate. It tasted very much of the fruit and was delicious on vanilla ice cream.

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