Lemon Yoghurt Cake with Passion Fruit Curd

I was carrying baby Ryan while flipping thru some magazines and recipe books when I stumble upon this very colourful and attractive FLAVOURS magazine. You know it is really not a very easy task to carry Ryan especially when I attempt to carry him with one hand while doing another task with the other hand... Gosh , it was like carrying a 12kg dumbell on one hand. Since the cover looks pretty attractive to me, I did not think much , pay for the magazine continue with our shopping spree . Until recently that I have time to actually enjoy my FLAVOURS magazine to the fullest . Guess what , thats when I discover this yummy recipe . The looks of it really makes me drool... LOL... Oooopppssss.............

Whats more to complain ?.... this is so far the best ever chilled cake I ever tasted . Thanks to Fatboybakes for sharing his fabulous cake recipes.

Cake 
200g     Butter( softened)
150g     Caster Sugar
125ml   Lemon Juice
120g     Yoghurt
2 Eggs
250g     Plain Flour
2tsp      Baking Powder
1tsp      Bicarbonate of Soda
Zest from 2 Lemons

Passion Fruit Curd Later 
5          Egg Yolk
2tbsp   Cornflour
100g    Caster Sugar
375ml  Milk
80g      Butter ( diced into cubes )
Pulp from 3 Passion Fruits
3/4      Gelatine Powder ( mixed with 50ml water and cook until dissolved )

Topping
Pulp from 2 Passion Fruits ;  Physallis Fruit

Method 
For Cake : 

1. Preheat oven to 160C. Line a 25cm X 35cm Swiss roll tin
2. Place butter, sugar and lemon juice in a bowl and heat on high for 2 minutes in the microwave
3. In a large mixing bowl , whisk together yoghurt and eggs , then add in melted butter mixture. 
4. Sift flour , baking powder and bicarbonate of soda and fold the flour mixture and lemon zest into the egg mixture to form a light, frothy batter 
5. Spread batter out to 2cm thick on Swiss roll tin ( don worry about excess batter ). Bake for 12 minutes or until skewer inserted into the centre comes out clean . Remove from oven and cool the cake in the tin.

For Passion Fruit Curd Layer :

1. In a bowl, whisk egg yolks, cornflour and sugar until frothy
2. Bring milk to boil and add the milk into the egg mixture a little at a time , whisking throughout. Return mixture to the pot and whisk over low heat until it thickens enough to coat the back of the spoon 
3. Remove from heat and whisk in butter a few cubes at a time . Cover with cling film with the cling film touching the surface of the custard and set aside to cool 
4. Whisk passion fruit pulp and gelatine mixture into the cooled custard until combine

To assemble the cake :

1. Use a 7cm ring mould to stamp out 12 little cake disc . 6 ring moulds needed or a removable muffin tray to assemble the small cakes
2. Place a cake at the base of each ring mould . Divide 2/3 of the curd between cakes, then sandwich with another cake layer and top with the remaining curd 
3. Cover with cling film and refrigerate overnight until set

To serve : 

1. Remove cake from the ring mould . Top with passion fruit pulp and physallis fruits and serve chilled. Enjoy your Chilled flavourful cake ;) !!

Recipe adapted from FLAVOURS magazine Featuring Cheng Yi aka Fatboybakes