Raspberry profiteroles cake

Ingredients for 1 servings:

• 3 eggs, separated
• 100 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 40 g cornstarch
• 1 tsp, leveled baking powder
• 1 package of cream puffs (mini cream puffs, approx. 20 pieces)
• 2 cups of cream
• 1 packet of vanilla sugar
• 2 cups sour cream
• 5 tbsp gelling sugar (2:1)
• 1 pack of cream stiffener
• 300 g raspberries, frozen
• 35 g powdered sugar
• 1 pack of cake glaze, red
• n. B. water
• possibly sugar

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 10 minutes

delicious, refreshing and fruity

For the sponge cake, beat the egg whites with half the sugar until stiff peaks. Beat the egg yolks, the remaining sugar, and the vanilla sugar for about 5 minutes until frothy. Using a whisk, carefully fold the stiff peaks into the egg yolk mixture. Sift the flour, cornstarch, and baking powder into the egg white mixture and carefully fold in. Pour the mixture into a springform pan and immediately place it in the preheated oven. Bake at 180°C (top/bottom heat) for about 15-20 minutes. Remove the base from the oven, let it cool, and then turn it out onto a wire rack. Place a cake ring around the cooled base. For the cream, beat the cream with the vanilla sugar until stiff peaks. In another bowl, briefly mix the sour cream, gelling sugar, and cream stiffener with a hand mixer. Fold the stiff peaks into the sour cream and cream. Spread a small amount of the cream on the base. Place the frozen profiteroles evenly on top and spread the remaining cream on top. Caution: Make sure the cream gets into the gaps. Refrigerate the cake overnight. Set aside about 15 raspberries for decoration. Dust the frozen raspberries with powdered sugar and let them thaw, reserving the juice. Strain the thawed raspberries through a sieve to remove any seeds. Top up the juice with water to 250 ml and bring the cake glaze to a boil according to the package instructions, possibly adding 1 tablespoon of sugar. Stir the remaining raspberries into the glaze and spread evenly over the cream. Let cool for 1-2 hours.