John Myers
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Chocolate Cream – Cream Puff Cake
The perfect chocolate cream – cream puff cake recipe with a picture and simple step-by-step instructions.
for the dough
- 1 tbsp Wheat flour approx. 25 g
- 2 tsp Baking powder
- 100 g Sugar
- 1 P Vanilla sugar
- 100 g Soft butter
- 150 g Ground hazelnuts
- 3 Eggs
for the filling
- 600 g Cream
- 1 P Dr. Oetker cake cream chocolate
- 150 ml Warm water
- 1 P Mini cream puffs
also
- 4 tbsp Apricot jam
- 150 ml Advocaat
- 1 Btl. Dr. Oetker Gelantinefix white
- 200 g Cream
- Mix the flour with baking powder and cocoa in a mixing bowl.
- Add the remaining ingredients and process everything with the mixer (stirring rods) first on the lowest, then on the highest speed in 2 minutes to a smooth dough.
- Smooth out the dough in a springform pan lined with baking paper and bake in a preheated oven at 180 ° for about 20 minutes.
- Loosen the springform pan and remove the baking paper from the base, allow to cool.
- Place the base on a cake platter, brush with jam and put a cake ring around it.
- For the filling, whip the cream until stiff.
- Mix the cake cream with water according to the package instructions and fold in the cream.
- Spread about 1/3 of the cream on the floor.
- Then spread the frozen cream puffs on top.
- Spread the remaining chocolate cream on top.
- Mix egg liqueur with 2 teaspoons Gelatin Fix.
- Beat the cream with the rest of the Gelatine Fix until stiff.
- Pour the cream into a piping bag and squirt tuffs on the edge of the cake surface.
- Pour egg liqueur in the middle and distribute evenly by turning the cake.
- Put the cake in the refrigerator overnight. Remove the cake ring and serve.
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