John Myers
Ingredients for 1 servings:
- 2 eggs
- 100 g flour
- 2 tbsp water, warm
- 80 g sugar
- 1 pinch of baking powder
- 2 packs of cream puffs (cream puffs, frozen)
- 600 g raspberries (frozen)
- 2 cups of cream
- 2 cups sour cream
- 4 packs of cream stiffener
- 2 packs of cake glaze, red
- n. B. Water (according to package instructions)
- n. B. Sugar (according to package instructions)
Instructions
Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 5 minutes
Separate the eggs. Beat the egg yolks with water and sugar until frothy, then beat the egg whites until stiff. Fold in the flour, baking powder, and beaten egg whites. Bake at 200°C (top/bottom heat) on the middle rack for about 20 minutes. Whip the cream with sugar and cream stiffener, then fold in the sour cream. Spread a thin layer of the cream on the sponge cake. Place a cake ring around the base and place the frozen profiteroles close together on the base. Spread the remaining cream on top and scatter the frozen raspberries on top. Prepare the cake glaze with water and sugar according to the package instructions, let it cool slightly, and then pour it over the raspberries. Leave to stand in the refrigerator overnight.
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