John Myers
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Red Jelly Cake with Mini Cream Puffs
The perfect red jelly cake with mini cream puffs recipe with a picture and simple step-by-step instructions.
Cake base without butter
- 100 g Flour
- 100 g Sugar
- 3 whole Eggs
- 0,5 packet Baking powder
Topping for the cake
- 2 Packs Mini cream puffs frozen
- 2 packet Red grits for cooking; smooth
- 0,75 liter Water
- 250 g Mixed frozen berries
- First prepare the cake base. To do this, put all the ingredients in a bowl and stir with the hand mixer. Put the dough in a greased springform pan (26cm) and bake at 180 degrees for about 15-20 minutes. Take out the cake base after baking and let cool down a little. (You can also bake the cake base the day before and it goes in no time at all)
- Boil the red grits using two packets for 3/4 liter. Spread a little of the cooked red fruit jelly on the cake base so that the mini cream puffs have better adhesion later … then place the mini cream puffs on the cake base. Now fold the frozen berries under the rest of the red fruit jelly and then distribute this mixture evenly on the mini cream puffs.
- Then place the cake in the refrigerator and cool until it is cut. (Tip: If you want, you can spread a thin cream topping on the cake and add chocolate shavings / chocolate sprinkles … but you can also serve the whipped cream extra)
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