in Dessert Recipes

Cream puff cake without baking

updated

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Ingredients for 1 servings:

  • 1 cake base
  • 2 cups of cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 7 tbsp gelling sugar
  • 1 pack of cakes (mini cream puffs)
  • 3 packs of cream stiffener
  • 1 cup of red fruit compote, from the refrigerated section

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

also portioned as a dessert a tip

Whip the cream with 2 packets of cream stiffener until stiff. Combine the sour cream, sour cream, gelling sugar, and 1 packet of cream stiffener and fold into the cream. Spread 1/3 of the mixture on the cake base. Arrange the unthawed mini profiteroles next to each other on top and add the remaining mixture. Refrigerate overnight. Before serving, spoon the cup of red fruit compote over the mixture. For dessert, layer the mixture in small molds; in this case, refrigeration for 2 hours is sufficient.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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