Bolo Opera de Maracujá

Prep Time 45

Cook Time 30

Total Time 1 15

Servings 10 slices

Calories 550

A decadent Brazilian cake combining passion fruit, white chocolate, and crunchy nuts for a delightful treat.

225 grams crushed Brazil nuts (bata no liquidificador e peneire, dry in oven 15 min at 180°C)
200 grams powdered sugar (confectioners')
6 units eggs
70 grams wheat flour
45 grams unsalted butter (melted, at room temperature)
125 mL water
1/2 fava de baunilha vanilla bean (split and scraped)
1 tbsp passion fruit juice (concentrated)
400 grams white chocolate (chopped)
100 mL heavy cream (UHT, 17-20% fat)
1/2 fava de baunilha vanilla bean (optional; or 5mL essence)
4 units sour passion fruits
100 mL water
100 grams crystal sugar
60 mL water
200 grams unsalted butter (at room temperature)
1 unit egg
1 unit egg yolk
60 mL concentrated passion fruit juice
100 mL boiling water
90 mL passion fruit concentrate
1.5 tsp cornstarch (cornflour)
2 tsp crystal sugar

Whip egg whites with sugar until stiff peaks form.
Mix crushed nuts, flour, and melted butter; fold into egg whites gently.
Bake the batter at 180°C for about 30 minutes or until golden.
Prepare passion fruit syrup by boiling water, sugar, and passion fruit pulp until thickened.
Heat white chocolate with cream until smooth; set aside.
Assemble the cake layers, drizzle with passion fruit syrup, and top with white chocolate ganache.

For best results, use fresh passion fruits and high-quality white chocolate.

Calories: 550kcal

Cost: $20

Course: Dessert

Cuisine: Brazilian

Keyword: Passion Fruit