{"id":8317,"date":"2020-04-29T11:01:13","date_gmt":"2020-04-29T17:01:13","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8317"},"modified":"2020-04-29T11:01:13","modified_gmt":"2020-04-29T17:01:13","slug":"frozen-passion-fruit-meringue-cake","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/frozen-passion-fruit-meringue-cake.html","title":{"rendered":"Frozen Passion Fruit Meringue Cake"},"content":{"rendered":"<p><em>By all means, make this ahead of time. It takes at least eight hours with freezing time.<\/em><\/p>\n<p><em>Special equipment: a 15- by 12-inch sheet of parchment paper,\u00a0 a pastry bag with a 1\/3-inch plain tip and an 1\/8-inch plain tip, a long thin platter or a foil-wrapped cardboard rectangle (at least 15 by 4 inches).<\/em><\/p>\n<p><strong>Ingredients f<\/strong><strong>or meringue layers:<\/strong><\/p>\n<ul>\n<li>4 large egg whites at room temperature for 30 minutes<\/li>\n<li>1 c sugar<\/li>\n<\/ul>\n<p><strong>Directions<\/strong>\u00a0<strong>meringue layers:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 275\u00b0.<\/li>\n<li>Draw 3 (14- by 3-inch) rectangles, about 3\/4 inch apart, on the parchment.<\/li>\n<li>Turn paper over (rectangles will be visible) and put it on a lightly buttered large baking sheet.<\/li>\n<li>Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they hold soft peaks.<\/li>\n<li>Beat in sugar, 1 tablespoon at a time.<\/li>\n<li>Increase speed to high and continue beating until whites hold stiff glossy peaks, about 4 minutes with a standing mixer or 8 to 10 minutes with a handheld.<\/li>\n<li>Transfer meringue to pastry bag fitted with 1\/3-inch tip and fill in rectangles completely.<\/li>\n<li>Gently smooth tops.<\/li>\n<li>Bake in middle of oven until firm and very pale golden, 45 to 60 minutes.<\/li>\n<li>Slide meringue layers (on parchment) onto a large rack.<\/li>\n<li>Cool completely.<\/li>\n<li>Carefully peel off parchment.<\/li>\n<\/ol>\n<p><strong>Ingredients for passion-fruit mousse and cream:<\/strong><\/p>\n<ul>\n<li>1 stick (1\/2 c) unsalted butter, cut into pieces<\/li>\n<li>1\/2 tsp cornstarch<\/li>\n<li>3\/4 c thawed frozen passion-fruit pulp (Available at Latino markets and some supermarkets.)<\/li>\n<li>3\/4 c plus 2 Tab sugar<\/li>\n<li>1 whole large egg<\/li>\n<li>6 large egg yolks<\/li>\n<li>\u00a01 1\/2 c chilled heavy cream<\/li>\n<\/ul>\n<p>Make mousse while meringues bake.<\/p>\n<p><strong>Directions for Mousse:<\/strong><\/p>\n<ol>\n<li>Melt butter with cornstarch, passion-fruit pulp, and 3\/4 cup sugar in a 2-quart heavy saucepan over moderately low heat, stirring until sugar is dissolved.<\/li>\n<li>Whisk together whole egg and yolks in a large bowl until combined.<\/li>\n<li>Add butter mixture in a stream, whisking.<\/li>\n<li>Transfer mixture to saucepan and cook over moderately low heat, whisking constantly, until thick enough to hold mark of whisk and first bubble appears on surface, 3 to 5 minutes.<\/li>\n<li>Transfer curd immediately to a metal bowl set in a larger bowl of ice and cold water.<\/li>\n<li>Cool, stirring occasionally, until cold.<\/li>\n<li>Beat cream with remaining 2 tablespoons sugar with electric mixer until it just holds stiff peaks.<\/li>\n<li>Fold 2 cups whipped cream into curd gently but thoroughly to form a mousse (for filling and icing).<\/li>\n<li>Transfer 3\/4 cup whipped cream to a small bowl and reserve, chilled, for cream layer.<\/li>\n<li>Fold 1\/2 cup mousse into remaining whipped cream, then transfer to cleaned pastry bag fitted with 1\/8-inch tip and reserve, chilled, for decorative icing.<\/li>\n<li>Assemble cake and freeze.<\/li>\n<li>Arrange 1 meringue layer, flat side down, on platter and spread evenly with 3\/4 cup mousse.<\/li>\n<li>Cover with another meringue layer and spread evenly with reserved whipped cream.<\/li>\n<li>Cover with remaining meringue layer, flat side up.<\/li>\n<li>Spread remaining mousse evenly over top and sides of cake, smoothing with a cake spatula.<\/li>\n<li>Pipe icing decoratively on top of cake.<\/li>\n<li>Freeze, uncovered, until firm, at least 3 hours.<\/li>\n<li>About 1 hour before serving, put cake in refrigerator to soften slightly.<\/li>\n<\/ol>\n<p>Cooks note: \u2022 Cake can be frozen up to 2 days. Once cake is firm, cover with plastic wrap; remove<br \/>\nplastic wrap before softening in refrigerator.<\/p>\n<p><strong>Serves:\u00a0\u00a0<\/strong>8 &#8211; 10<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>Obrigado Brazil! &#8211; VPWL November 2014<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By all means, make this ahead of time. It takes at least eight hours with freezing time. Special equipment: a 15- by 12-inch sheet of parchment paper,\u00a0 a pastry bag with a 1\/3-inch plain tip and an 1\/8-inch plain tip, a long thin platter or a foil-wrapped cardboard rectangle (at least 15 by 4 inches). &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/frozen-passion-fruit-meringue-cake.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Frozen Passion Fruit Meringue Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[23],"tags":[58],"class_list":["post-8317","post","type-post","status-publish","format-standard","hentry","category-sweets-other","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8317"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8317\/revisions"}],"predecessor-version":[{"id":8356,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8317\/revisions\/8356"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}