ThermoFun - Passionfruit Curd Cake Recipe - ThermoFun | Thermomix Recipes & Tips (2024)

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ThermoFun - Passionfruit Curd Cake Recipe - ThermoFun | Thermomix Recipes & Tips? ›

Yogurt/Curd serves as an excellent egg substitute in baking due to its thick consistency and moisture content, contributing to the binding and moistness qualities usually provided by eggs. Additionally, yogurt/curd adds a subtle tangy flavor to the recipe.

Yogurt/Curd serves as an excellent egg substitute in baking due to its thick consistency and moisture content, contributing to the binding and moistness qualities usually provided by eggs. Additionally, yogurt/curd adds a subtle tangy flavor to the recipe.

Passion fruit curd is basically a type of fruit preservative made with passion fruit, lemon, sugar and butter, and thickened with eggs and/or egg yolks. Whatever you put lemon curd on, will be even better with this passion fruit curd (passion fruit butter).

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Yes, you can use sour curd in the cake and not many people know this but sour curd is a very versatile ingredient and can be used in desserts as well. Curd is an excellent replacement for the egg when used for baking.

It is not thickening: again, making curds can take quite some times because we are working with a low heat. If after 15 to 20 minutes to curd has not thickened, you might want to consider adding a little bit of cornstarch. This could be because your egg yolks were too small.

Overheating above 85°C will result in a grainy textured curd upon cooling. To control the heat, cook curd in a bowl over a pan of simmering water (double boiler). This will be a little slower but ensures the temperature remains stable. Overheating will result in a scrambled egg texture and flavour.

Add the passion fruit seeds (optional). Pour the mixture into your sterilised jars, leaving a 1cm headspace. Allow the jars to cool to room temperature before refrigerating. The curd will keep unopened for about 2 months in the fridge or 3-4 months in the freezer.

Curdled cake batter

Cake mix can curdle when you add eggs or milk that are too cold. This reduces the overall temperature of the batter and prevents the ingredients from emulsifying properly together, leaving little pockets of fat where the butter won't mix in.

Most cake varieties can be prepared without curd. Any cake with base ingredients of butter,sugar(white or brown),eggs ,flour and cream. Cheeze cakes can be prepared with biscuits,cream cheese,cream ,fruits and flavours of your choice.

Does curdling affect cake? ›

The good news is, while curdled batter is certainly a cake-baking problem, it can still be baked and produce a cake. But the crumb or texture of that cake will be uneven because the fat isn't dispersed evenly throughout the batter. You might find pockets of cake that seem dry or others that seem slightly gummy.

“It adds moisture and tenderness.” The fermentation element of yogurt, too, “takes flavor to another level,” says Maureen Abood, who authored Rose Water and Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen.