Red fruit compote cake filled with mini cream puffs

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 125 g flour
• 4 tbsp oil (sunflower oil)
• 4 tbsp milk
• 1 tsp baking powder
• some vanilla sugar
• some lemon peel, untreated, grated
• 32 small cream puffs (cream puffs), frozen
• 2 packs of red fruit jelly powder, smooth
• 500 ml water
• 6 tbsp sugar
• 1 package of red fruit compote (garden fruit ready to eat, 500g)
• 200 ml whipped cream for garnishing
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• some fruits for decoration, possibly
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

very easy, super quick and fruity delicious – my little favorite cake

For the base, beat the eggs, sugar, and vanilla sugar with a mixer until very foamy. Add the oil and milk and continue beating. Sift the flour with baking powder over the top and stir in the grated lemon zest and briefly stir in. Pour the batter into a greased springform pan and bake in a preheated oven at approx. 180°C for approx. 20 minutes using conventional heat. For the topping, prepare 2 packets of red berry compote powder as a pudding, but only with half a liter of water and 6 tablespoons of sugar. Stir the ready-made red berry compote garden fruit mix into this mixture. Place the still-frozen mini cream puffs close together on the cooled base. Then pour the entire red berry compote mixture on top. Smooth over the mixture and chill for 1 hour. Finally, decorate with whipped cream (whipped with vanilla sugar and cream stiffener) and some fruit.