This Solero Cake made with the Thermomix® takes 6 hours total (just 1 hour of active work, 5 hours chilling) and makes 12 slices from a 26 cm springform tin. The refreshing cake with its passionfruit topping tastes just like a Solero ice lolly, and it is a real showstopper at any summer gathering.
We make it as a summer birthday cake or for garden parties. One slice (1/12) has around 320 kcal. Compared to bakery cakes (3 to 5 euros a slice), the homemade version is noticeably cheaper and free from preservatives.
Solero Cake with the Thermomix®
Ingredients 0 / 19 ✓
- 10 g butter
- 5 eggs
- 2 tbsp water hot
- 150 g sugar
- 1 sachet vanilla sugar
- 150 g plain flour (type 405)
- 1/2 sachet baking powder
- 6 sheets gelatine
- 200 g water
- 500 g double cream
- 200 g full-fat cream cheese
- 500 g quark
- 150 g sugar
- 2 sachets vanilla sugar
- 200 g passionfruit juice
- 250 g passionfruit juice
- 1 sachet clear cake glaze
- 1 tbsp sugar
- 3 sprigs mint
Instructions 0 / 22
-
1
Preheat the oven.
Preheat the oven to 180 °C top and bottom heat (fan 160 °C).
-
2
Grease the tin.
Grease a 26 cm springform tin with butter (or baking release spray).
-
3
Whip the eggs.
Insert the butterfly whisk into the mixing bowl. Add eggs and hot water to the mixing bowl and mix for 5 minutes / speed 4.
-
4
Add the sugar.
While mixing, pour sugar and vanilla sugar through the mixing bowl lid.
-
5
Add the flour.
Add flour and baking powder to the mixing bowl and mix for 10 seconds / speed 3.
-
6
Bake the sponge base.
Pour the batter into the greased springform tin and bake on the middle shelf of the oven for approximately 20 minutes. Keep an eye on it to make sure the base does not brown too much (cover with baking paper if needed). Use a skewer to check whether the base is baked through.
-
7
Cool the sponge base.
Remove the sponge base from the springform tin and leave to cool.
-
8
Rinse the mixing bowl.
Rinse the mixing bowl.
-
9
Soak the gelatine.
Soak the gelatine sheets with water in a small bowl.
-
10
Whip the cream.
Insert the butterfly whisk into the cold mixing bowl. Add cold double cream to the mixing bowl and whip at speed 4, watching carefully, until stiff, then transfer to a bowl. Fill 100 g of the whipped cream into a piping bag and store in the fridge.
-
11
Remove the butterfly whisk.
Remove the butterfly whisk from the mixing bowl.
-
12
Mix the cream filling.
Add cream cheese, quark, sugar and vanilla sugar to the mixing bowl and mix for 10 seconds / speed 4.
-
13
Add the juice.
Heat 100 g of passionfruit juice in a saucepan, squeeze out the gelatine and dissolve it in the passionfruit juice, then stir in 100 g of cold passionfruit juice.
-
14
Combine the passionfruit mixture.
Add the passionfruit mixture to the mixing bowl, mix for 10 seconds / speed 4 and gently fold into the whipped cream with the spatula.
-
15
Slice the sponge base.
Cut the sponge base horizontally once, place the bottom half on a cake board and wrap firmly with a cake ring or the springform tin border.
-
16
Spread the filling.
Spread half the cream filling over the base, place the top half of the sponge on top, then spread the remaining cream over it.
-
17
Chill.
Leave to set in the fridge for 4 hours.
-
18
Prepare the fruit glaze.
Add passionfruit juice, sugar and cake glaze to the mixing bowl and heat for 5 minutes / 100 °C / speed 2, leave to cool for 2 minutes, then spoon over the top layer of the cake, the cold cream filling.
-
19
Leave the cake to set.
Leave to chill in the fridge for 1 hour.
-
20
Rinse the mixing bowl.
Rinse the mixing bowl.
-
21
Pipe the cream.
Use the piping bag to pipe cream rosettes onto the cake.
-
22
Garnish the cake.
Wash and dry the mint, pick the leaves and use them to decorate the cake.
Nutrition per serving
Classic sponge base vs. no-bake biscuit base
We bake a classic sponge base (5 eggs, 150 g sugar, 150 g flour, baking powder). This gives a light, airy base that suits the refreshing character of the cake. The Cookidoo version uses a no-bake biscuit base (butter biscuits plus butter). That is quicker (saves about 10 minutes), but feels denser in the mouth.
If you would rather skip the baking: blitz 200 g of butter biscuits plus 100 g of melted butter in the mixing bowl for 10 seconds / speed 6 and press into the tin. If you want the authentic sponge: go with our standard version and whip the eggs.
Passionfruit quark cream: the Solero secret
The cream made from 500 g double cream, 200 g full-fat cream cheese, 500 g quark and 200 g passionfruit juice is what gives this cake its Solero character. Quark and cream cheese provide richness, the double cream makes it light, and the passionfruit brings that classic Solero flavour. Many versions in the Vorwerk community use only quark and cream (without cream cheese), which can taste too sharp.
Swap the passionfruit for peach puree and you get a Peach Solero version (a Vorwerk favourite). Use mango puree for a Tropic Solero. Use apricot puree for an Apricot Solero. All three fruit variations work with the same quantity formula.
Gelatine: 6 sheets are essential
6 sheets of leaf gelatine give the filling the firmness it needs to slice cleanly. With fewer (4 sheets): the cake is too wobbly to cut. With more (8 sheets): it becomes too firm and rubbery. 6 sheets is the sweet spot.
Soak the gelatine for 5 minutes in cold water, squeeze it out, then dissolve it in 100 g of hot passionfruit juice. Never add it directly to the cold cream or it will clump. Vegan alternative: cook 4 g of agar-agar with 100 g of passionfruit juice for 2 minutes, then use in the same way as gelatine.
The fruit glaze on top: presentation matters
250 g of passionfruit juice plus 1 sachet of clear cake glaze plus 1 tbsp of sugar are heated for 5 minutes at 100 °C on speed 2. Leave to cool for 2 minutes, then spoon over the cold cream. This golden fruit layer is what makes the Solero look complete.
Important: strain the passionfruit juice well (remove the seeds) or the layer will turn cloudy. If you want a more intense passionfruit flavour: scatter the seeds of 3 fresh passionfruit over the cream rosettes.
Three variations for extra variety
No-bake version: use a biscuit base instead of sponge, everything else stays the same. About 30 minutes quicker. Slightly denser texture.
Peach and passionfruit version: replace 150 g of passionfruit with 150 g of peach puree (tinned or fresh). Slightly sweeter, less sharp.
Served in glasses as a dessert: instead of the 26 cm springform tin, divide into 12 dessert glasses. No slicing needed, great for buffets. Reduces the chilling time to 3 hours.
Cream rosettes and mint: the finishing touch
Whip an extra 100 g of double cream until very stiff and fill into a piping bag. Pipe 12 rosettes (one per slice) onto the finished, chilled cake. Garnish each rosette with a fresh mint leaf. That is the restaurant look.
No piping bag? Use a tablespoon to place 12 spoonfuls of whipped cream on the cake. It looks more rustic, but tastes just as good.
Solero Cake keeps for 3 days in the fridge, do not freeze
Stored in a closed cake tin in the fridge, the cake keeps for 3 days. The cream rosettes stay fresh for 1 day. By day 2 they dry out slightly. If you want to make it ahead: prepare the whole cake without the cream rosettes and pipe them on fresh just before serving.
Freezing does not work: the gelatine separates when thawed and the cream becomes grainy. Make it fresh.
More cakes and gateaux made with the Thermomix® are in our cake collection.
Goes well with: raspberry sauce and coffee.
Also lovely alongside an Easter lamb cake made with the Thermomix®.
