Pornstar Martini Cake
User Reviews
4.8
12 reviews
Excellent
Pornstar Martini Cake
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Inspired by the popular cocktail, this Pornstar Martini Cake combines a soft vanilla sponge, vodka and Passoa syrup and passion fruit frosting. A delicious cake that’s perfect for grown up birthday celebrations!
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Ingredients
- 350 g all-purpose flour all purpose flour or cake flour
- 330 g sugar 1 ⅔ cups
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g butter or margarine such as Stork, softened
- 4 egg medium
- 120 ml milk room temperature, whole or semi skimmed
- 1 tsp vanilla bean paste or vanilla extract
- 2 lemon zest only, plural
Frosting
- 250 g mascarpone cheese full fat
- 240 g icing sugar powdered sugar
- 400 ml double cream heavy cream, cold
- 2 tbsp cornflour cornstarch
- 2 tsp vanilla bean paste or vanilla extract
- 2 passion fruit
To brush on cake layers
- 3 tbsp Passoa liqueur or Monin Passion fruit syrup, or passionfruit liqueur
- 1 tbsp vodka
- 1 tsp vanilla bean paste or vanilla extract
To decorate
- 2 passion fruit
- meringue optional, kisses
Instructions
Make the cake
- Preheat the oven to 180C (350F). Mist three 20cm (8 inch) cake pans with cake release and line with baking paper.
- Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
- Add the softened butter, eggs, milk, vanilla and lemon zest.
- Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
- Transfer batter to the prepared cake tins and level using a spatula.
- Bake for 25-30 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
- Transfer cakes to a wire rack and cool completely before frosting.
Make the frosting
- Scoop the pulp out of the passion fruit and strain the juice into a bowl. Discard the seeds.
- Beat all remaining ingredients together, on medium-low speed, until you have soft peaks. Add the passion fruit juice, a little at a time. You might not need to add it all. Scrape the bottom and sides of the bowl and beat until the frosting holds peaks. Keep chilled until you need to use it.
Assemble the cake
- Brush the cake layers with vodka and passionfruit liqueur (you might need to warm it slightly so it sinks into the cake).
- Pipe a generous layer of frosting to sandwich the cake layers together.
- Cover the cake with frosting, smoothing over top and sides. Chill and do a second layer of frosting for a smooth finish or leave the cake layers showing through for a semi naked effect.
- Top cake with any remaining frosting or decorate with meringue kisses and the passionfruit pulp. Slice and enjoy!
Notes
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
55mg
(18%)
Sodium
171mg
(7%)
Potassium
128mg
(3%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
307IU
(6%)
Vitamin C
9mg
(10%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 171mg | 7% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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