Try this delicious cake recipe:
26 cm ø conical cake pan
Quickly knead all ingredients for shortcrust pastry except cornstarch and flour until smooth. Work flour and cornstarch underneath. Then rest the dough in the refrigerator for 10 min. Grease the cake pan and dust with flour. Roll out the dough to a thickness of 4 mm and place it in the mold. Prick the dough bottom a few times with a fork, cover with aluminum foil and put the raw lentils on top. Bake the short pastry at 180 degrees for 20 min. Then remove the aluminum foil and the lentils.
For the filling, cut the passion fruit in half, scrape out the pulp and spread through a sieve. Mix the passion fruit pulp with 150 g sugar, 3 eggs, 2 egg yolks and double cream and heat the mixture to 80 °C. Then pour it on the pre-baked base and bake the cake at 165 °C for 30 minutes.
In the meantime, cook the vanilla cream. Mix 80 g sugar with the pulp of half a vanilla pod and boil with 100 ml milk, 100 ml whipping cream and the scraped out vanilla pod. Stir 10 g cornstarch into the remaining milk until smooth, add 3 egg yolks. Quickly stir this egg yolk mixture into the boiling milk with a whisk and let it really bubble up for about 1 minute, stirring repeatedly, careful it burns quickly. While still hot, spread the vanilla cream through a sieve, transfer to a large enough bowl and cool.
Add the baked