Brazilian Passion Cake

FILLING
11 Ripe Passion Fruits
2 tb Water
2 ts Vanilla Extract
1 ts Unflavored Powdered Gelatin
8 oz Cream Cheese; softened
14 oz Sweetened Condensed Milk
1 ts Lemon Juice
1 c Heavy Cream

-PASSION FRUIT TOPPING-
3 tb Water; divided
1 ts Unflavored Powdered Gelatin
2 tb Granulated Sugar
1 Ripe Passion Fruit

Make the cashew nut crust:

1. Position a rack in the center of the oven and preheat to 350 F. Remove
the bottom from an 8 1/2-by-3-inch springform pan. Trim a 9-inch cardboard
cake circle so that it fits snugly within the curved lip of the bottom of
the springform pan. Cover the bottom with a piece of heavy-duty aluminum
foil, leaving a 2-inch overhang all around the edge . Carefully attach the
side of the pan so you do not tear the foil.

2. In a food processor fitted with the metal blade, process the cashews,
pulsing the machine on and off, until fine]y ground. Transfer the ground
cashews to a medium bowl; stir in the cookie crumbs and melted butter until
combined. Press the mixture evenly onto the bottom and up the side of the
prepared pan. Bake the crust for 12 minutes, until lightly browned. Cool
the crust on a wire rack.

Make the filling:

1. Using a serrated knife, cut the passion fruits in half. Scrape the
seeded orange pulp of the fruits into the bowl of a food processor fitted
with the metal chopping blade. Process the pulp for 15 to 20 seconds. Pass
the passion fruit puree through a fine sieve into a small bowl. Remove 1/4
cup of the puree to a small cup, cover and set aside for the passion fruit
topping.

2. Place the water and vanilla in a small heatproof cup; sprinkle the
gelatin over the mixture and allow it to soften for 5 minutes . Place the
cup with the softened gelatin in a saucepan with enough water to come
halfway up the side of the cup. Heat the gelatin mixture over hot, not
simmering, water. Stir the gelatin frequently for 3 to 4 minutes, or until
the gelatin granules dissolve completely and the mixture is clear. Remove
the pan from the heat.

3. In a medium bowl, using a hand-held electric mixer, beat the cream
cheese for 30 seconds, until smooth. Add the condensed milk and the
reserved passion fruit puree and beat the mixture for an additional minute,
scraping the bottom of the bowl as necessary. Whisk in the lemon juice and
the warm gelatin mixture.

4. In a chilled, medium bowl, using a handheld electric mixer, beat the
cream until soft peaks start to form. Do not overheat. Fold one-third of
the cream into the passion fruit mixture to lighten it. Fold in the
remaining whipped cream.

5. Scrape the filling into the cooled crust. Refrigerate the cake for 3
hours, until the filling is firmly set.

Make the passion fruit topping:

1. Place 2 tablespoons of the water in a small cup. Sprinkle the gelatin
over the water; allow the mixture to soften for 5 minutes.

2. In a small saucepan, combine the remaining tablespoon water, the
reserved passion fruit puree, and the sugar. Cut the remaining passion
fruit in half and scrape the orange seeded pulp into the pan. Cook the
mixture over medium-low heat, stirring constantly, until the sugar is
dissolved. Add the softened gelatin mixture and cook the mixture for 3
minutes, stirring constantly, until the gelatin is dissolved. Remove the
mixture from the heat and cool for 10 minutes.

3. Pour the cooled passion fruit topping over the top of the chilled cake,
tilting the cake to cover the top evenly. Refrigerate the cake for 1 hour,
until the topping is set.

4. Remove the side of the springform pan and transfer the cake to a serving
platter. Cut the cake with a sharp, thin-bladed knife, dipping the blade in
hot water and wiping it dry after each slice.

10 servings.