🍰 Cream Puff Cake

Name: Cream Puff Cake
Total time: 55 min
Yield: 4 servings
Ingredients: 3 large egg(s); 3 tbsp water (hot); 120 g sugar; 1 packet vanilla sugar; 100 g flour; 50 g cornstarch; 1 tsp, heaped baking powder; 1 pinch(es) salt; 2 tubs cream (200 g each); 3 packets whipping stabilizer; 2 tubs sour cream (200 g each); 6 tbsp 1:1 jam sugar; 2 packets cream puffs (with vanilla flavor, frozen); 1 jar red fruit compote; a little lemon juice

530 kcal · 55 min · 4 servings

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Ingredients

3 large egg(s)
3 tbsp water (hot)
120 g sugar
1 packet vanilla sugar
100 g flour
50 g cornstarch
1 tsp, heaped baking powder
1 pinch(es) salt
2 tubs cream (200 g each)
3 packets whipping stabilizer
2 tubs sour cream (200 g each)
6 tbsp 1:1 jam sugar
2 packets cream puffs (with vanilla flavor, frozen)
1 jar red fruit compote
a little lemon juice

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Separate the eggs. Take the egg yolks and whisk them with 3 tablespoons of hot water until frothy.
3. Add sugar and vanilla sugar to the egg yolk mixture. Continue to beat until the mixture is light and creamy.
4. Beat the egg whites with a pinch of salt until very stiff.
5. Gently fold the stiff egg whites into the egg yolk mixture.
6. Mix flour, cornstarch, and baking powder. Sift the dry ingredients over the mixture.
7. Gently fold the dry ingredients in with a whisk until the batter is smooth.
8. Pour the batter into a 28-centimeter springform pan.
9. Bake the base on the middle rack at 180 degrees Celsius for about 25 minutes until light brown.
10. Let the cake base cool down.
11. Whip the cream until stiff. Add the cream stabilizer according to the package instructions.
12. Gently fold the sour cream into the whipped cream using a whisk.
13. Finally, gently stir in the setting sugar.
14. Spread some of the cream-sour cream mixture on the cooled cake base.
15. Place the frozen cream puffs on the cream layer.
16. Cover the cream puffs with the remaining cream-sour cream mixture.
17. Place the second biscuit base on top as a lid.
18. Stir in lemon juice to taste into the red fruit compote.
19. Spread the red fruit compote as a glaze evenly over the top biscuit layer.
20. Chill the cake in the refrigerator for 24 hours before serving.

Nutrition per serving

kcal: 530
Protein: 8 g · Fett/Fat: 31 g · Carbs: 56 g