Cream puff cake

Ingredients for 1 servings:

• 100 g butter
• 100 g flour
• 3 large eggs
• 100 g sugar
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 25 g cornstarch
• 1 pinch(s) orange peel, untreated, grated
• 100 g gelling sugar (2:1)
• 2 cups of cream
• 2 packs of cream stiffener
• 2 cups sour cream
• 2 packs of cream puffs (minis, strawberry flavor, frozen)
• 2 packs of raspberries (frozen)
• 2 packs of cake glaze, red
• e.g. apple juice

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

Make a batter from the ingredients and pour it into a 26 cm springform pan. Bake in an oven preheated to 180°C for approx. 20-25 minutes. Put the sour cream in a bowl and mix. Stir in the gelling sugar and cream stiffener. Whip the cream until stiff peaks and fold it into the sour cream mixture. Place a cake ring around the base. Spread a small amount of the cream on the base. Place the frozen profiteroles on the cream, then spread the remaining cream over the profiteroles. Refrigerate the whole thing for approx. 2-3 hours. Then add the frozen raspberries and mix the cake glaze according to the package instructions. If desired, use apple juice instead of water and cover the cake with it. Then refrigerate again until the glaze is firm.