Summary

Ingredients

• 1 cake base, homemade or bought
• 250 g cream puffs, mini, frozen
• 2 cups cream
• 2 cups sour cream
• 2 packs vanilla sugar
• 5 tablespoon preserving sugar 1: 1
• 1 glass raspberries
• 2 packs cake icing, red

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Instructions

1. Place the frozen cream puffs on the finished cake base. Whip the cream until stiff and mix with the sour cream, vanilla sugar and preserving sugar. Spread the cream on the cream puffs. Then top with the drained raspberries. Prepare the icing and coat the raspberries with it.