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Passion fruit and lime bavarian from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson

  • heavy cream
  • limes
  • passion fruit
  • vanilla beans
  • eggs
  • unsweetened shredded coconut
  • store-cupboard ingredients

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Notes about this recipe

  • nadiam1000 on March 13, 2016

    I have had this cake from the bakery. I used limes from my tree and frozen passionfruit puree from the mexican market, so no need to strain. The cake itself came together pretty easily but the sponge cake made more batter than would fit in my 10" springform, so I made a mini 6" cake on the side - to be frozen and used on a different day. The passionfruit cream is bright, tart and not too sweet. The cake, a little fussy to assemble, cutting into layers, lining springform pan with plastic wrap is a bit of a wrestling match(acetate collar might have been easier but maybe this was adapted for home bakers) brushing layers with lime simple syrup and layering with the passionfruit bavarian. Once chilled, I only added whipped cream and toasted coconut to the top - did not frost the sides - they looked okay exposed and it was an easier version. I felt it replicated the bakery version pretty well and it makes a beautiful birthday or dinner party cake.

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