Mini cream puffs – raspberry cake

Ingredients for 1 servings:

• 3 eggs
• 1 egg yolk
• 70 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 15 g cornstarch
• ½ tsp, leveled baking powder
• Sugar for sprinkling
• 175 g jam (raspberry jam)
• Grease for the tray
• 6 sheets of white gelatin
• 300 g raspberries, fresh or frozen
• 200 g double cream cheese
• 60 g sugar
• 250 g whipped cream
• 18 small cream puffs (cream puffs), frozen
• 6 small cream puffs (cream puffs), frozen
• some raspberries, prepared
• 30 g white chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Preheat the oven (conventional heat: approximately 200°C, fan-assisted heat: approximately 180°C). For the batter, beat the eggs and egg yolks with the whisk attachment of a hand mixer on high speed for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in for 1 minute, then beat for another 2 minutes. Mix the flour with the cornstarch and baking powder, add to the egg mixture, and briefly mix in on the lowest speed. Pour the batter onto a baking sheet (30 x 40 cm, greased and lined with baking paper) and spread it out. Immediately place the baking sheet in the preheated oven and bake the base for about 10 minutes. Immediately loosen the sponge cake from the edge with a knife and turn it out onto a sheet of baking paper sprinkled with sugar. Peel off any baking paper that has baked into the sponge cake, strain the jam through a sieve, and immediately spread it over the sponge cake. Cut the sponge cake in half lengthwise. Roll each half tightly, starting at the longer side, and cut each roll into approximately 23 slices. Line the bottom of a 26 cm springform pan with baking paper. Place the sponge cake slices close together along the edge of the pan. Spread the remaining slices tightly over the bottom of the pan to form the base. For the filling, soak the gelatine according to the package instructions. Sort the raspberries, rinse if necessary, and pat dry, or thaw and drain. Puree the raspberries, stir in the cream cheese and sugar. Lightly squeeze out the swollen gelatine and dissolve it in a small saucepan over low heat, stirring continuously. First mix the dissolved gelatine with about 4 tablespoons of the raspberry mixture, then stir the mixture into the remaining raspberry mixture. Refrigerate the raspberry mixture. As soon as the mixture begins to thicken, whip the cream until stiff peaks form and fold it in. Pour the raspberry cream into the springform pan and press 18 frozen mini profiteroles into the cream. Spread the cream on top. Refrigerate the cake for 2-3 hours. Loosen and remove the springform pan before serving. Garnish the cake with 12 half-sized cream puffs and raspberries. If desired, shave chocolate coating into curls and sprinkle over the cake.