Chef Jonathan Ordoñez, from the Peruvian restaurant Paschi, in this video recipe makes a sweet dessert: a cake based on passion fruit and gingerbread GOYA products to enjoy!

Passion fruit and ginger cake




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  • 300 gr biscuits
  • 75 gr butter
  • 740 gr Condensed milk
  • 220 gr Passion fruit pulp
  • 7 gr Ginger Powder
  • 3 Eggs
  • 160 gr sugar
  • 50 ml agua
  • 3 gr sal


  1. Crush the biscuit and mix with melted butter, mix until obtaining a homogeneous mass and spread on the base of the mold.
  2. In a bowl, mix the condensed milk with the yolks, passion fruit and ginger; stir until obtaining a homogeneous result and pour over the mold.
  3. Bake the cake at 150ºC for 12 min.
  4. Beat the whites with a pinch of salt and add the syrup (water + sugar) at 121ºC
Passion fruit and ginger cake
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  • English
  • Spanish

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