in Recipes

Cream puff cake

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Ingredients for 1 servings:

  • 3 eggs
  • 60 g sugar
  • 90 g flour
  • 1 tbsp pudding powder, chocolate
  • ½ tbsp baking powder
  • 2 cups of cream
  • 2 cups sour cream, 1 tbsp vanilla pudding, 2 packs mini cream puffs, frozen
  • Fruit
  • 2 Pkt. Cake glaze, clear

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Prepare a sponge cake with eggs, sugar, flour, chocolate pudding powder, and baking powder. Bake at 175°C (350°F) for approximately 10-15 minutes and let cool. Whip the cream, stir in the vanilla sugar and sour cream. Spread a small amount of cream on the base. Place mini profiteroles on top and spread with the remaining cream. Top with fruit and finish with a clear glaze. Refrigerate for 2 hours. The cake is especially delicious with strawberries.

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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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