Cream puff cake with berries

Ingredients for 1 servings:

• 3 eggs
• 1 egg yolk
• 70 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 15 g cornstarch
• ½ tsp, leveled baking powder
• 175 g jam (wild berry) for spreading
• 6 sheets of gelatin
• 300 g mixed berries of your choice (frozen or fresh)
• 200 g double cream cheese
• 60 g sugar
• 250 ml cream
• 18 small cakes (cream puffs with cream filling, frozen)
• 6 small cakes (cream puffs with cream filling, frozen), halved
• some berries
• 30 g white chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

It’s simple but still looks great!

To make the Swiss rolls, beat the eggs and egg yolks until frothy for at least one minute. Mix the sugar and vanilla sugar and add them while continuing to beat. Continue beating for another 2 minutes. Mix the flour, cornstarch, and baking powder, sift them onto the egg mixture, and stir briefly. Line a 30 cm x 40 cm baking tray with baking paper and spread the batter on it. Bake in a preheated oven at 200°C for about 10 minutes. In the meantime, strain 175 g of jam (or simply use jelly). Spread out a towel and sprinkle with sugar. Immediately loosen the sponge cake from the edge and turn out onto the sugared towel. Carefully remove the baking paper and spread the jam over the base. Halve the base lengthwise and roll each one up tightly to make two long Swiss rolls. Cut each roll into slices about 0.5 cm thick. Place the ring of a springform pan (26 cm diameter) on a piece of cake board, line the base with sponge cake slices, tightly packed together, and also line the edge of the pan. My tip: You can also use the entire springform pan, but removing the cake from the pan is very unsteady. I placed the edge first, then removed the slices and set them aside to see if I had enough. Soak the gelatin according to the package instructions. Sort or thaw the berries, then puree and pass them through a sieve. Mix the cream cheese with the sugar. Dissolve the gelatin in a water bath and stir 2-3 tablespoons of the berry cream into the gelatin. Then stir the gelatin mixture into the remaining berry cream. Whip the cream until stiff and fold in. Now pour the cream into the springform pan and press 18 frozen profiteroles into the mixture. Spread the cream evenly over the cake. Chill the cake for 2-3 hours. Garnish the cake with halved profiteroles and the berries. If desired, shave white chocolate into curls and sprinkle over the cake. Tip: Instead of mixed berries, you can also use raspberries with strawberry jam, or blackberries, etc.