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–+ servings
Tropical Passion Cake

Tropical Passion Cake: The Ultimate Easy & Exotic Dessert Recipe

Indulge in a Tropical Passion Cake bursting with tangy passion fruit mousse and rich dulce de leche. Perfect for summer gatherings or special occasions.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 3 hours
Servings: 8 people
Calories: 250kcal
Cost: $15-$20

Equipment

  • Stand mixer or hand mixer
  • Spatula
  • Blender
  • Cake pan
  • Refrigerator

Ingredients

  • 4 egg whites beaten to stiff peaks
  • 4 egg yolks
  • 1 cup sugar
  • 1 cup all-purpose flour sifted
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup passion fruit pulp natural or frozen
  • 1 can condensed milk
  • 1 can heavy cream
  • 1 envelope unflavored gelatin about 10g
  • 4 tbsp water for blooming gelatin
  • 1 cup dulce de leche store-bought or homemade

Instructions

  • Whip the egg whites until they form stiff peaks.
  • Gently fold in the egg yolks one by one.
  • Mix in the sugar and vanilla extract until smooth.
  • Sift together the flour and baking powder, then incorporate into the mixture.
  • Pour the batter into a greased cake pan and bake at 180°C (350°F) for 25-30 minutes.
  • Let the cake cool completely.
  • Blend the passion fruit pulp, condensed milk, and heavy cream until smooth.
  • Bloom the gelatin in water, then heat to dissolve and mix it into the passion fruit blend.
  • Refrigerate the mousse until it thickens.
  • Cut the cooled sponge cake horizontally into two layers.
  • Spread dulce de leche on the bottom layer and then add a thick layer of maracuyá mousse.
  • Place the second cake layer on top and cover with the remaining mousse.
  • Decorate the cake with passion fruit seeds, whipped cream, or dulce de leche as desired.

Notes

Feel free to substitute dulce de leche with caramel sauce or fruit compote for a twist. Frozen passion fruit pulp works just as well as fresh if it's unavailable. For a lighter version, consider using coconut cream instead of heavy cream and plant-based sweeteners. Remember to chill the mousse thoroughly before assembling the cake to avoid a runny filling. The cake can be stored in the fridge for up to three days or frozen in individual slices for up to a month.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg
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