John Myers
Ingredients for 1 servings:
- 3 large eggs, separated
- 90 g sugar, fine
- 70 g spelt flour, 630
- 70 g cornstarch
- ½ tsp, heaped baking powder, cream of tartar
- 400 g sour cream
- 500 g whipped cream
- 100 g gelling sugar, 2:1
- 1 pack of vanilla sugar, real Bourbon
- 2 packs of cream stiffener
- 2 sheets of gelatin
- 2 packs of cream puffs (mini cream puffs vanilla), approx. 22 pieces, frozen
- 1 bag of berries, frozen mixed forest fruits
- 200 g raspberries, frozen
- 1 pack of red fruit compote powder, raspberry flavor
- 500 ml cherry juice or grape juice
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes
for a 26cm springform pan
Preheat oven to 190°C. Separate the eggs and beat the egg whites in a food processor until stiff, then gradually add the sugar and stir to a stiff meringue. Then stir in the beaten egg yolks and finally the sifted flour/starch/baking powder mixture and lightly fold in with a whisk. Line a baking rack (e.g. Vemmina) with non-stick baking foil, place a 26cm cake ring on it and spread the sponge mixture evenly in the cake ring. Bake for approx. 15 minutes until golden brown (test with a skewer). Let the base cool on a wire rack. It is best to bake this a day before further use!!! Put the sour cream in a bowl and stir in the gelling sugar and vanilla sugar. Whip the cream with the cream stabilizer until stiff and fold into the sour cream mixture. Soak the gelatine and dissolve it briefly in a water bath or in the microwave. First stir 2 tablespoons of the cream into the gelatin (never the other way around), then stir into the remaining cream/sour cream mixture. Place a cake ring around the cake base and spread half of the cream on it. Place the frozen profiteroles evenly on the cream, then spread the remaining cream over the profiteroles. Chill the cake for at least 1 hour. Make a pudding from 1 packet of red fruit compote pudding powder according to the package instructions, but with cherry or grape juice, and briefly mix in the frozen berries. Spread the fruit compote over the cream, smooth it out, and let it set in the refrigerator overnight.
Facebook Comments