John Myers
Ingredients for 1 servings:
- 1 cake base (recipe is in my profile)
- 1 pack of cream puffs
- 1 jar cherry(s)
- 4 cl cherry liqueur or kirsch
- 1 packet of vanilla sugar
- 40 g cornstarch
- 200 g sour cream
- 250 ml cream
- 1 pack of cream stiffener
- 40 g chocolate sprinkles
Instructions
Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes
Cream puff cake with cherries
Cut the cake base in half crosswise and divide the top section into 12 pieces. Place a cake ring around the bottom section and arrange the profiteroles on top. Place the cherries and their juice in a saucepan and add the liqueur. Stir the cornstarch with a little of the juice until smooth and lump-free. Bring the cherries and the remaining juice to a boil. Once simmering, thicken with the cornstarch and milk. Allow to cool slightly and pour onto the profiteroles. Whisk the sour cream, cream, and whipped cream stabilizer until creamy, fold in the chocolate sprinkles, and spread over the cake. Now place the 12 pieces of the top on top and refrigerate for several hours (preferably overnight). Dust with powdered sugar and serve.
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