Cream puff cake

Ingredients for 1 servings:

• 2 eggs
• 80 g sugar
• 100 g flour
• 1 pinch of baking powder
• 2 cups of cream (200 g each)
• 1 pack of cream stiffener
• 2 cups sour cream, 200 g
• 7 tbsp gelling sugar
• ½ lemon(s)
• 1 pt. cream puff (mini cream puff), frozen
• 500 ml red fruit compote (cherry flavor)

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 45 minutes

For the sponge cake, beat the eggs until frothy, gradually adding the sugar. Then add the flour and baking powder. Grease a springform pan, spread the batter into the pan, and bake at 180°C for about 15 minutes, until the base is golden brown. To cool, loosen the sides of the springform pan briefly. In the meantime, whip 2 cups of heavy cream with the cream stiffener and set aside. Mix 2 cups of sour cream with 7 tablespoons of gelling sugar and the juice of half a lemon, and fold in the cream. Once the cake base has cooled, close the cake edges again, arrange the frozen mini profiteroles on top, and cover with the cream. Carefully spoon the red fruit compote on top and refrigerate the cake overnight.