John Myers
Ingredients for 1 servings:
- 3 large eggs
- 4 tbsp sugar
- 2 tbsp oil
- 1 tbsp vinegar
- 5 tbsp flour
- ½ pack of baking powder
- 1 packet of vanilla sugar
- ½ pack of cream puffs (mini cream puffs), frozen
- 400 ml cream
- 400 g sour cream
- 7 tbsp gelling sugar
- 1 jar cranberries or red fruit compote
- Fat for the mold
- Flour for the mold
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
Spoon cake (without weighing)
Combine eggs, sugar, oil, vinegar, flour, baking powder, and vanilla sugar to form a smooth batter. Pour into a greased and floured 26 cm springform pan and bake in a preheated oven at 180°C for 15 minutes. Let cool. Whip the cream with the gelling sugar until stiff peaks form, then fold in the sour cream. Spread a thin layer of cream on the base, arrange the profiteroles on top. Cover with the remaining cream and chill. Just before serving, spread the cranberries on top, cut into pieces, and serve.
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