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Cream puff – cherry cake

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Ingredients for 1 servings:

  • 75 g butter
  • 125 g sugar
  • 2 eggs
  • 135 g flour
  • 1 ½ tsp baking powder
  • 2 packs of cakes (cream puffs, frozen)
  • 2 jars of morello cherries
  • 4 pts. red cake glaze
  • 2 cups of cream
  • 4 points cream stiffener
  • 2 tbsp vanilla sugar
  • 2 cups sour cream
  • Chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Make a batter from butter, sugar, eggs, flour, and baking powder. Bake at 190°C for about 20 minutes, turn out, and let cool. Bring the cherries and their juice to a boil and thicken with the glaze. Place a cake ring around the cake base, arrange the frozen profiteroles on it, and top with the cherries. Chill the cake for 2 hours. Whip the cream with the cream stiffener and vanilla sugar until stiff and fold into the sour cream. Pour the cream mixture onto the cake and smooth it down. Decorate with chocolate shavings.

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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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Cream puff – cherry cake