Ingredients
4 eggs
4 tablespoons of butter
2 cups of sugar (tea)
1 and 1/3 cup (tea) of milk
1 box of strawberry-flavored gelatin powder
3 cups wheat flour (tea)
1 tablespoon baking powder
Butter and wheat flour for greasing
Strawberries to decorate
Mousse
4 cups chopped white chocolate
1 cup passion fruit juice concentrate
1 can of cream (300g)
Syrup
Pulp of 1 passion fruit
2 tablespoons of sugar
1/3 cup (tea) of water
Method of preparation
Beat the eggs in a mixer until they double in volume. Add the butter, sugar, milk, gelatin, flour, yeast and beat until smooth.
Pour into a 24cm diameter, greased and floured mold, and place in a preheated medium oven for 30 minutes or until golden brown. Expect to cool down, unfold and cut in half, horizontally. Reserve.
For the mousse, melt the chocolate in a bain-marie and mix with the passion fruit juice and cream until creamy. Reserve. For the syrup, take all the ingredients to the low fire until it becomes slightly thick. Turn off and let it cool.
To assemble, place a disk of dough on a plate, spread 1/3 of the passion fruit mousse on top and place the other disk of dough. Cover the entire cake with the remaining passion fruit mousse, decorate with passion fruit syrup and strawberries .Refrigerate for 2 hours before serving.
