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Quick cream puff cake

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Ingredients for 1 servings:

  • 1 cake base, homemade or purchased
  • 250 g cream puffs, mini, frozen
  • 2 cups of cream
  • 2 cups sour cream
  • 2 packets of vanilla sugar
  • 5 tbsp gelling sugar 1:1
  • 1 jar raspberries
  • 2 packs of cake glaze, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the frozen profiteroles on the prepared cake base. Whip the cream until stiff and mix with the sour cream, vanilla sugar, and gelling sugar. Spread the cream on the profiteroles. Then top with the drained raspberries. Prepare the glaze and cover the raspberries with it.

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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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