in Recipes

Cream puff cake

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Ingredients for 1 servings:

  • 300 g ladyfingers
  • 170 g margarine
  • 400 g cream
  • 100 g cream cheese
  • 24 small cakes (mini cream puffs)
  • 1 jar sour cherries
  • 2 packs of cake glaze, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without baking

Crumble the sponge fingers and melt the margarine. Mix and press firmly onto the base of a springform pan. Whip the cream and mix with the cream cheese, then spread it on the base. Place the profiteroles on top. Distribute the sour cherries in the gaps. Cover with glaze.

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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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