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Passion Fruit Swiss Meringue Buttercream

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42
  • Sunlit Crow
    27 JAN, 2014
    We watched this episode of Martha Bakes, and my daughter wanted to make this cake. The recipe for the passion fruit curd says it yields 3.5 cups, using -16- egg yolks. This recipe, for the frosting, doesn't specify how much of the curd to use. Also... Step 1 and 2 are exactly the same? Lack of attention to details... is.. sort of disappointing. I'm not particularly keen to attempt this, as it is obviously labour-intensive and has many ingredients which I don't want to end up wasting... :(
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  • MS10785440
    23 SEP, 2012
    I haven't made this yet but I watched the Martha Bakes episdoe where she made this cake. It seemed that she used all of the curd that it says to make here. The merengue buttercream has to be very nice and thick to be able to hold the curd.
    Reply
  • countrymimi
    16 JUN, 2012
    Well, I wasted a lot of time today making this recipe for Father's Day. I will have to discard it. I wish I had read the previous comment about the amount of Passion Fruit curd to use. I used the whole recipe and it was a total flop. Lots of ingredients were wasted.
    Reply
  • AHeyden
    16 MAY, 2012
    Though very intrigued, I hesitate to try this recipe because no quantity of the passion fruit curd is specified. Is it supposed to be "to taste"? If the entire yield of the accompanying curd recipe is used, the frosting will contain 4.5 cups of sugar, and 8 whole eggs + 8 additional egg yolks. It all seems extraordinarily excessive for a single cake, even a French cake. This lack of specificity is surprizing in a Martha Stewart recipe.
    Reply

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