John Myers
Ingredients for 1 servings:
- 100 g butter
- 100 g sugar
- 1 bag of vanilla sugar
- 1 pinch of salt
- 100 g flour
- 25 g pudding powder (vanilla flavor)
- 1 egg(s)
- some lemon peel, untreated, grated
- 1 tsp baking powder
- Fat for the mold
- 100 ml egg liqueur
- 28 cream puffs (mini cream puffs with vanilla or strawberry cream, frozen)
- 2 cups of cream
- 2 bags of cream stiffener
- 300 g sour cream
- 8 tbsp gelling sugar
- 500 g strawberries
- 2 bags of cake glaze, red
- 400 ml juice (strawberry or apple juice)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
without much effort
Knead the dough ingredients and pour into a greased springform pan. Prick several times with a fork. Bake at 180°C for 20 minutes. Mix the sour cream and gelling sugar, then add the egg liqueur. Whip the cream with the cream stiffener until stiff and fold it into the sour cream mixture. Spread about 1/4 of the cream on the cake base. Place the mini profiteroles on top and then spread the remaining cream over them. The cake should now cool in the refrigerator for at least 1 hour. Halve the strawberries, if desired. Place the strawberries on the set cream. Make a red glaze with strawberry or apple juice and drizzle this over the strawberries.
Facebook Comments