Cream puff cake with raspberries
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs (size M)120 g sugar
120 g wheat flour (type 405)
30 g cornstarch
1 tsp baking powder
FOR THE FILLING
200 g cream
1 pack of vanilla sugar
5 sheets of gelatine
100 g crème fraîche
70 g natural yoghurt
125 g mascarpone
½ lemon (for the juice)
40 g icing sugar
1 pack of frozen profiteroles (approx. 35 pieces)
FOR THE Icing
500 g frozen raspberries
250 ml water
2 tbsp sugar
1 pack of red cake icing
PREPARATION
Step 1
Preheat the oven to 180 degrees Preheat top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper. For the sponge cake, separate the eggs, putting the egg whites in a mixing bowl.
Step 2
Beat the egg whites until stiff and sprinkle in the sugar. Beat everything until stiff, then fold in the egg yolks. Mix the flour, starch and baking powder and sift into the egg whites, then fold everything in. Pour the sponge cake mixture into the springform pan and bake in the preheated oven for approx. 25 minutes. Allow to cool.
Step 3
For the filling, beat the cream with vanilla sugar until stiff and refrigerate. Soak the gelatine leaves in cold water. Squeeze the lemon. Mix the crème fraîche, natural yogurt, mascarpone, lemon juice, sifted powdered sugar and vanilla sugar in a bowl. Squeeze the gelatine well and dissolve in a small metal bowl over a water bath.
Step 4
Stir the cream into the gelatine, tablespoon by tablespoon, until both are mixed. Then fold in the whipped cream. Place the cooled sponge cake on a cake plate and place a cake ring around it. Put a third of the cream on the cake base, spread the frozen profiteroles on top and spread the rest of the cream on top.
Step 5
Let the cake set in the fridge for about 3 hours. For the icing, spread the frozen raspberries on the cream layer. Cook the icing according to the instructions on the packet and pour over the raspberries. The cake makes about 12 pieces.
