Passion Fruit Ice Cream Cake

Our passion fruit ice cream cake brings a tropical feeling. Passion fruit is called the king of juice. Its smell is very special. We wanted to put that smell into a cake. So we did not use flavor. We used real passion fruit concentrate. The concentrate is 6 times stronger than the original juice. We added 12% of it. Every bite gives you a real passion fruit taste. When you bite into it, the smell spreads in your mouth. It feels strong and full of energy.

Passion fruit has seeds. We know many people do not like to chew the seeds. So we used an 80-mesh filter to remove them. Only the pure fruit pulp remains. We also added a little mango puree. It is only 3%, but it makes the fruit taste rounder and richer. We tested this cake with a special tool. It has 37 different smell compounds. The ester content is 0.8μg/g. That is why the smell is so strong.

We used a two-step filling method to make this cake. First, we pour half the batter into the mold. We bake it for 5 minutes until it is half set. Then we add passion fruit pulp in the middle. After that, we cover it with the rest of the batter. This way, the fruit taste goes all the way through. Each cake has a net weight of 60 grams. It gives you 2.8 grams of fiber. That fiber comes from the passion fruit pectin. We use aluminum foil packaging. It has low oxygen permeability. This keeps the cake fresh for 150 days.