Brazil

eggs

sugar

concentrated passion fruit juice⠀

2 cups (tea) of wheat flour⠀

1 tablespoon baking powder⠀

Margarine for greasing

wheat flour for dusting

Pulp of 2 passion fruit⠀

(condensed milk measure) passion fruit juice concentrate⠀

condensed milk

Iced and creamy passion fruit cake

No liquidificador, bata os ovos, o açúcar, o suco, o óleo e a farinha até obter um creme homogêneo. Adicione o fermento e misture com uma colher. Despeje em uma fôrma de 25cm x 35cm untada e polvilhada, e leve ao forno médio, preaquecido, por 30 minutos ou até assar e dourar.

In the blender, beat the eggs, sugar, juice, oil and flour until you get a homogeneous cream. Add the yeast and mix with a spoon. Pour into a greased and sprinkled 25cm x 35cm mold and place in a preheated medium oven for 30 minutes or until golden and golden.

Bata a polpa no liquidificador com o suco concentrado usando a tecla pulsar 2 vezes somente para soltar. Leve ao fogo médio com o leite condensado mexendo sempre por 5 minutos.

Beat the pulp in the blender with the concentrated juice using the pulsar key 2 times just to release. Take to medium fire with condensed milk always stirring for 5 minutes.

Fure o bolo com um palito e regue com a calda. Deixe esfriar, corte em quadrados e embrulhe um a um em papel alumínio. Leve à geladeira por 4 horas antes de servir.⠀

Pierce the cake with a toothpick and water with the syrup. Let it cool, cut into squares and wrap one by one in aluminum foil. Refrigerate for 4 hours before serving.

Iced and creamy passion fruit cake

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