Cream puff cake

Ingredients for 1 servings:

• 3 large eggs
• 3 tbsp water, hot
• 120 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp, heaped baking powder
• 1 pinch of salt
• 2 cups of cream (200 g each)
• 3 packs of cream stiffener
• 2 cups of sour cream (200 g each)
• 6 tbsp gelling sugar 1:1
• 2 packs of cream puffs with vanilla flavor, frozen
• 1 jar red currant jelly
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 55 minutes

very classic – but always delicious, for a 28 cm springform pan

Preheat the oven to 180°C (top/bottom heat). Dough: Separate the eggs. Beat the egg yolks with the 3 tablespoons of hot water until frothy. Add the sugar and vanilla sugar and continue beating until light and fluffy. This will take a while. The mixture should increase in size significantly and be a light yellow and creamy consistency. Beat the egg whites with a pinch of salt until stiff peaks form and add to the egg yolk mixture. Mix the flour, cornstarch, and baking powder, sift them together, and carefully fold everything in with a whisk. Pour the mixture into a 28cm springform pan and bake immediately at 180°C on the middle rack for about 25 minutes until light golden brown. Allow to cool and cut in half crosswise. Filling: Beat the cream until stiff peaks form, gradually adding the cream stabilizer according to the package instructions. Carefully fold the sour cream into the cream with a whisk and finally gently stir in the gelling sugar. Spread some of the cream and sour cream mixture on the bottom cake layer, place the frozen profiteroles on top, and spread with the remaining cream and sour cream mixture. Place the sponge cake lid on top. Stir a little lemon juice into the red berry compote, if desired, and spread it over the top sponge cake layer as a glaze. Chill for 24 hours and then serve. The video shows you exactly how it’s made. Tip: You can replace the gelling sugar with regular sugar. However, I find it tastes fruitier with gelling sugar. If you want the red berry compote to be firmer, you can thicken it with gelatin or cake glaze.