Chocolate Tamarillo Cream Cake

Average: 5 (1 vote)
(1 vote)
Chocolate Tamarillo Cream Cake
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Health Score:
5,2 / 10
1 hr 15 min.
ready in 1 hr 45 min.
Ready in


For the dough
softened butter (for greasing)
breadcrumbs (for dusting)
175 grams softened butter
120 grams sugar
2 tablespoons Vanilla sugar
1 pinch salt
1 organic Orange (zested and juiced)
4 eggs
250 grams Pastry flour
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
1 tablespoon cocoa powder
100 grams ground Walnut
60 milliliters milk
For the filling
800 grams Tamarillo
250 grams sugar
300 milliliters Whipped cream
1 tablespoon Vanilla sugar
1 tablespoon cocoa powder
How healthy are the main ingredients?
Whipped creamsugarsugarWalnutsaltOrange

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Grease a springform pan with butter and dust with breadcrumbs.


For the dough: Beat butter, sugar, vanilla sugar, salt and orange zest until creamy. Gradually add eggs. Stir in orange juice. Combine flour, baking powder, cinnamon, cocoa and ground walnuts. Alternate adding dry ingredients and milk to butter mixture until a smooth dough has formed. Pour into the pan and bake until golden brown, about 30 minutes. Remove from oven, let cool briefly, release from the pan and let cool on a wire rack. Then cut in half horizontally.


For the filling: Blanch tamarillos, shock in ice water, peel and slice. Boil sugar and 400 ml (approximately 1.6 cups) of water and simmer for about 10 minutes. Remove from heat, add tamarillos and let cool. Beat cream and vanilla sugar until stiff and fold in cocoa.


Drain the tamarillos, reserving the syrup. Cover one layer of cake with half the tamarillos and spread with about 2/3 of the chocolate cream. Add top layer of cake. Cover cake with remaining cream and decorate with remaining tamarillos. Drizzle with syrup, slice and serve.