receta cremoso maracuyá quescrem

Passion fruit cream


Almond sponge cake

28 g powdered sugar
16 g all-purpose flour
32 g ground almonds (almond flour)
56 g egg whites
38 g granulated sugar

Creamy natural Quescrem

150 g of Quescrem Natural
100 g passion fruit puree
1 egg M
3 egg yolks M
70 g granulated sugar
1 gelatin sheet of 2 g

Passion fruit jelly

75 g of passion fruit puree
25 g sugar
0.5g agar-agar



Almond sponge cake

Preheat the oven to 180º C. In a large bowl, sift the powdered sugar and wheat flour. Then add the ground almonds and mix well.
To make the meringue, place the egg whites in the mixer bowl. On medium speed, beat the egg whites with the sugar until a firm meringue texture is obtained. Mix this meringue with the previous mixture until you have a homogeneous mass. Place a baking tray with baking paper on top. Place the dough on top and roll out to a thickness of 1 cm.
Bake for about 20 minutes. Remove from oven and let cool.


Creamy Quescrem

Hydrate the gelatin in very cold water until soft, drain excess water, and set aside. In a bowl, mix the whole egg with the 3 egg yolks and the sugar. In a saucepan over low heat, heat the puree together with the egg mixture and cook over low heat until it reaches 82º C / 180º F, stirring frequently. Add the gelatin, dilute well and immediately add the cheese, mix until the mixture is smooth.


Passion fruit jelly

Mix the passion fruit puree with the sugar and agar, bring to a boil for 1 minute.
Cool in a smooth container.


Whip in a glass, add the passion fruit jelly at the bottom of the glass, place the cut sponge cake, add the passion fruit cream and decorate with passion fruit jelly and chopped caramelized hazelnuts.

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