Cream puff cake with berries

Ingredients for 1 servings:

• 3 eggs
• 120 g sugar
• 120 flour
• ½ pack of baking powder
• 4 cups of cream
• 8 packs of cream stiffener
• 2 cups sour cream
• 1 sachet of beverage powder (quench powder red)
• 1 pack of cakes (mini cream puffs), frozen
• 1 pack of mixed frozen berries
• 1 pack of cake glaze, red

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Hidden cream puff cake

2 days in advance: Beat eggs and sugar until very fluffy. Sift flour and baking powder over the cake puffs and fold in. Bake at 170°C (350°F) for about 30 minutes (line a baking pan with baking paper). Let the base cool and store in the cake tin. Thaw the berries. Collect the juices. Place the cream puffs on a plate and let them thaw. 1 day in advance: Whip the cream with the cream stiffener, mix the sour cream with the quench powder (now called Quick and can be found with tea and coffee) and add to the cream. Place a cake ring around the base. Pour a quarter of the cream mixture onto the base. Place the cream puffs on top (not all the way to the edge). Pour the remaining cream mixture over the cream. Spread the thawed berries over the cream (not all the way to the edge, important!). Prepare the glaze according to the package instructions and pour it over the berries. Refrigerate the cake overnight.