Solero Cake
A fruit cake with passion fruit and a creamy cream cheese and cream layer on a sponge finger base.
Preparation time 30 min
Inspired by solero.png (15.07.2026)
Ingredients
12Servings
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28 pieces Sponge fingers (3100 kcal)
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250 ml Passion fruit nectar (125 kcal)
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400 ml Whipping cream (1360 kcal)
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600 g Cream cheese (1500 kcal)
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400 g Quark (260 kcal)
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150 g Sugar (600 kcal)
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3 packets Vanilla sugar (1140 kcal)
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4 packets Cream stabiliser (10 kcal)
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750 ml Passion fruit nectar (375 kcal)
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3 packets Cake glaze (900 kcal)
Preparation steps
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Briefly dip sponge fingers in passion fruit nectar and place them with the sugared side facing upwards in a rectangular baking tin.
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28 pieces Sponge fingers (3100 kcal)
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250 ml Passion fruit nectar (125 kcal)
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Whip the cream with 2 packets of cream stabiliser and set aside. Mix cream cheese, quark, sugar, vanilla sugar and the remaining 2 packets of cream stabiliser with a mixer. Gently fold in the whipped cream and spread the mixture evenly. Clean the edges of the baking tin and chill the mixture for at least two hours.
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400 ml Whipping cream (1360 kcal)
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600 g Cream cheese (1500 kcal)
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400 g Quark (260 kcal)
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150 g Sugar (600 kcal)
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3 packets Vanilla sugar (1140 kcal)
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4 packets Cream stabiliser (10 kcal)
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Stir cake glaze with 750 ml passion fruit nectar in a pot, bring to a boil and simmer for one minute. Transfer the glaze to a bowl, let it cool for five minutes while stirring occasionally. Then spread evenly over the chilled cream layer.
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750 ml Passion fruit nectar (375 kcal)
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3 packets Cake glaze (900 kcal)
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