You will need:
170g Passionfruit Pulp OR
4 fresh passionfruits
110g Softened Butter
(70g for Mix + 40g for Icing)
(150ml for Mix + 10ml for icing)
Bake cake and icing as per instructions
Add 2 tsp of passionfruit pulp to the icing and continue mixing with electric mixer until well combined.
Cut the cooled cake into two layers with a bread-knife and separate the pieces.
Cover the middle with a thin layer of icing and drip a further 3 tsp of Passionfruit pulp on top of the icing.
Place the top layer back and pour the remaining icing on top of the cake.