Cream Puff Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 4 tablespoon water, hot
- 175 grams sugar
- 1 point vanilla sugar
- 125 g flour
- 75 g cornstarch
- 1 teaspoon Baking powder
- 2 point cake, (mini cream puffs)
- 1 cup sour cream
- 1 cup crème fraîche
- 2 cups cream
- 7 tablespoon preserving sugar, (2: 1)
- 1 cup red fruit jelly
Print Recipe
Pin Recipe Instructions
- Sponge cake base (makes 2 pieces):
- Mix the eggs with the hot water, sugar and vanilla sugar until frothy. Mix the flour with the cornstarch and baking powder, sieve and fold into the egg-sugar mixture.
- Bake at 175 ° for about 25-30 minutes.
- Let the sponge cake cool down and cut in the middle
- The cream with 3 tablespoon. Beat the preserving sugar until stiff. Stir in the sour cream, creme fraiche and the remaining sugar.
- Place a cake ring around the sponge cake.
- Put some of the cream on the sponge cake, put the cream puffs on top, put the rest of the cream on top, finally spread the red fruit jelly on top and put it in the fridge overnight.
- You can also use strawberries, cherries, tangerines or other fruit instead of the red fruit jelly.
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