Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream
Vanilla Layer Cake with Passionfruit Curd and Vanilla Swiss Meringue Buttercream
- Makes One 8”, 3 layer cake -
- Makes One 8”, 3 layer cake -
Vanilla Cake
- 4 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 2 tsp vanilla bean paste
- 330g whole milk
- 120g full fat greek yoghurt
- 600g all-purpose flour
- 450g sugar
- 3 1/4 tsp baking powder
- 1/2 tsp salt
- 345g unsalted butter, at room temperature
Passionfruit Curd Filling
- 450g passionfruit pulp
- 275g sugar
- 250g unsalted butter, cut into cubes (can be straight from the fridge)
- 10 egg yolks (around 200g worth)
- 1/2 tsp salt
Vanilla Bean Swiss Meringue Buttercream
- 250g egg whites
- 400g sugar
- 3/4 tsp salt
- 1 tsp vanilla bean paste
- 900g (8 sticks) unsalted butter, cut into cubes
for further instructions visit the following link https://www.cloudykitchen.com/blog/vanilla-layer-cake-with-passionfruit-curd-and-vanilla-bean-swiss-meringue-buttercream?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=595355974_22471640_439814
