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Cream puff cake

updated

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Ingredients for 1 servings:

  • 1 ½ packs of cream puffs (mini cream puffs, frozen), possibly more
  • 2 bags of red fruit compote, flat
  • 1 pack of raspberries (frozen)
  • 1 cake base

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the still-frozen profiteroles tightly together on the cake base. Now place a cake ring around the base. Cook the red fruit compote according to the instructions and pour it over the profiteroles while still hot, covering them. Sprinkle the still-frozen raspberries over the cake and spread the remaining compote on top. The cake is ready when the red fruit compote is firm. A quick tip: Instead of whipped cream, simply serve the cake with vanilla sauce.

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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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